Whipped Feta with Lemon, Honey and Olive Oil

A creamy whipped feta dip made with feta, Greek yoghurt, lemon, olive oil and cracked pepper. It is finished with honey, herbs and lemon zest for a salty, bright and softly sweet dip to serve with pita, bread or a grazing board.

Whipped feta brings something rich and bright to a shared table. The feta gives it salt and body, the lemon keeps it fresh, and a little honey softens the edges without making it sweet. I like to serve it with warm pita and folded cold meats, especially when the table is full and everyone is grazing slowly.

Prep: 10 min · Yield: 2 cups · Cuisine: Mediterranean · Category: Condiment

Ingredients

Whipped Feta

• 400 g feta, crumbled
• ¼ cup Greek yoghurt, plus 1–2 tablespoons extra if needed
• 1 tablespoon extra virgin olive oil
• 1 teaspoon lemon juice
• Zest of ½ lemon
• ¼ teaspoon cracked black pepper

To Serve

• Extra virgin olive oil
• Honey
• Extra lemon zest
• Cracked black pepper
• Chopped parsley
• A few small cubes or crumbles of feta, optional
• Pita, bread or crackers

Method

1. Add the feta, Greek yoghurt, olive oil, lemon juice, lemon zest and cracked pepper to a food processor.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. If the mixture is too thick to blend, add another tablespoon of Greek yoghurt and blend again.
4. Taste and adjust with a little more lemon zest or pepper if needed.
5. Spoon into a serving bowl, cover and chill for 20 minutes if you would like a firmer texture before serving.
6. Spoon the whipped feta into a shallow bowl.
7. Drizzle lightly with olive oil and honey.
8. Finish with lemon zest, cracked pepper and herbs.
9. Add a few small cubes or crumbles of feta on top if you would like extra texture.
10. Serve with pita, bread, crackers, cold meats, olives or fresh vegetables.

Serving Suggestion

Serve this whipped feta with Classic Tzatziki and Creamy Homemade Hummus as part of a generous Mediterranean grazing board. It pairs especially well with pita, sourdough, olives, mortadella, ham, salami, strawberries and a glass of sparkling wine.

Storage Note

Store whipped feta in an airtight container in the fridge for up to 3 days. Add the honey, olive oil and herbs just before serving.

Notes

Feta varies in saltiness and sharpness, so start with only 1 teaspoon of lemon juice. Add more only if the dip needs brightness after blending.

For a thicker whipped feta, use ¼ cup Greek yoghurt to start and add more only as needed.

Honey should be used as a finishing drizzle rather than blended through the dip. It balances the saltiness without changing the body of the feta.

The Grace Table Tip

Chill the whipped feta for 20 minutes before serving if you want it to hold more shape. Add the honey and olive oil after chilling so they sit beautifully on the surface.

For a softer, more spoonable dip, use up to ½ cup Greek yoghurt. For a thicker dip that holds more texture, keep the yoghurt closer to ¼ cup.