Whipped Feta Dip

Try this simple and flavorful whipped feta recipe with a refreshing cucumber and herb topping. Perfect as a dip, this dish is sure to please.

On the days when I don’t much feel like cooking, my meals become more a matter of assembly.  Like everyone, I have my go-to dishes, the kind that require little effort and work for almost any occasion or meal. 

This whipped feta dip with cucumbers is just the kind of dish I turn to on those days, with just a handful of ingredients; it comes together in a matter of minutes. It can serve double duty as an appetizer/snack or stand on its own as a salad and is packed with flavor.

The basic premise (a pile of seasoned vegetables over a creamy spread) is one I use often with tomatoes, as well as carrots and other raw vegetables.  Sometime the base is yogurt, other times tahini or an almond spread but in this case it’s whipped feta.

A bit of yogurt and olive oil is all it takes to transform ordinarily crumbly feta into a smooth and creamy base for all kinds of toppings.   Here’s what you’ll need to make it:

How to Make Whipped Feta:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

1. The feta, yogurt, lemon zest and olive oil are quickly blended together then set in the fridge to firm.  (I often make a batch at the beginning of the week to keep in my fridge so that it’s ready to go when I need.)
2. For the topping, finely chopped cucumbers are tossed in a mint parsley oil flavored with garlic and lemon zest that’s easily made in the food processor.  The herbs and lemon are a delightfully fresh accent to the creamy salty feta spread. The dressing can also be made ahead of time so that the only thing to do when you’re ready to serve is chop and dress the cucumbers.
3. To make dressing, place the mint, parsley, olive oil, garlic, lemon zest and salt in the bowl of a mini food processor and pulse. 
4. Then combine the mint parsley oil with the chopped cucumbers and toss to combine.  
5. Spread feta dip in a shallow serving bowl and top with the cucumber mixture.
6. Add a handful of crackers or chips (like some homemade pita strips) and a couple wedges of lemon and you are ready to dig in!

More Dips:

• Spicy Carrot Dip
• Roasted Red Pepper Dip
• Dairy-Free Basil Parsley Dip

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Yield: 4 Servings

Whipped Feta Dip

Prep Time: 20 minutes

Total Time: 20 minutes

Try this simple and flavorful whipped feta recipe with a refreshing cucumber and herb topping. Perfect as a dip, this dish is sure to please.

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Ingredients

For the Whipped Feta:

• ½ pound/ 8oz sheep’s milk feta
• 2 Tablespoons/30ml plain sheep’s milk yogurt
• ½ Tablespoon/7ml extra-virgin olive oil
• The zest of half a lemon

For the Cucumbers:

• ¼ cup fresh mint
• ¼ cup fresh flat leaf parsley
• ¼ cup/60mlextra virgin olive oil
• ½ a garlic clove
• The zest of a ¼  lemon
• ¼ teaspoon fine sea salt
• 4 Persian cucumbers, finely chopped
• Lemon wedges for serving

Instructions

Make the Whipped Feta:

1. Rinse the feta and place it in the bowl of a mini food processor.  Pulse feta together with yogurt, olive oil and lemon zest until smooth and creamy.
2. Refrigerate until needed.

Make the Mint Parsley Cucumbers:

1. Place the mint, parsley, olive oil, garlic, lemon zest and salt
   in the bowl of a mini food processor and pulse until finely chopped.  (Mint parsley oil can be made ahead of time and refrigerated until needed.)
2. Combine half the mint parsley oil with the chopped cucumbers and toss to combine.  (Reserve remaining oil to drizzle over the top or for another use.)
3. Spread feta dip in a shallow serving bowl and top with the cucumber mixture. 
4. Serve with lemon wedges on the side and pita, chips or crackers of your choice.

Notes

Storage:

Dip and dressing can be made ahead of time and stored in fridge until needed. Assemble right before serving.

Dietary Info:

Gluten Free, Grain Free, Vegetarian, Nut-Free, Egg-Free

Recommended Products

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• 
  Cuisinart DLC-1SS Mini-Prep Processor, Brushed Stainless Steel, Silver, 2.63 Cup

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 241Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 13mgSodium: 265mgCarbohydrates: 17gFiber: 2gSugar: 8gProtein: 7g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.