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:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Feta – Use sheep’s milk feta for the best flavor.
- Yogurt – Use a plain milk yogurt, preferably sheep’s milk if you can find it. While many whipped feta recipes use cream cheese to smooth out their dip, I like to keep the flavors pure and more traditionally Greek by using sheep’s milk yogurt along with sheep’s milk feta instead.
- Olive Oil – Use your favorite extra-virgin olive oil.
- Lemon – You’ll need both the zest of a lemon and lemon wedges for serving.
- Herbs – You’ll need both fresh mint and fresh flat leaf parsley.
- Garlic - Use ½ a clove of garlic.
- Cucumbers for the Topping – Preferably use slender Persian cucumbers. If you can’t get your hands on any then use a hot-house or English cucumber instead.
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.)
- 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.)
- 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.
- To make dressing, place the mint, parsley, olive oil, garlic, lemon zest and salt in the bowl of a mini food processor and pulse.
- Then combine the mint parsley oil with the chopped cucumbers and toss to combine.
- Spread feta dip in a shallow serving bowl and top with the cucumber mixture.
- 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:
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.
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:
- 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.
- Refrigerate until needed.
Make the Mint Parsley Cucumbers:
- 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.) - 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.)
- Spread feta dip in a shallow serving bowl and top with the cucumber mixture.
- 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
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Nutrition Information:
Yield:
4Serving Size:
1Amount 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.
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.
TidyMom says
count me in as uninspired lately too!.......but I sure could go for a bowl of that dip!!
just gorgeous Sylvie!
Katie {Epicurean Mom Blog} says
So lovely! I so wish I liked feta *sigh*
nipponnin says
I totally agree with you. I don't feel inspired to make anything lately (part of the reason is the kitchen situation). But you still look like a winner to me with your gorgeous pictures and refreshing pesto.
kale @ tastes good to me! says
Grazing = perfection. One of my favorite ways to eat because you get to munch on all manner of food without judgment.
I love feta for the same reasons you cited. I usually crumble it up lazily with my hands, lick the salty remains from my fingers and call it a day. But this creamy whipped texture with some pesto stirred in? Amazing!
Danijela says
Hi Sylvie,
first, we all get tired sometimes, so making a small break is in fact a good thing to do. 🙂
I agree with you completely because I am a feta fan too. I think I never make salad without it. This dip is really something I must say. Have a nice day and thanks for sharing this amazing idea.
Georgia @ The Comfort of Cooking says
What a delicious idea for a dip! This looks fabulous, Sylvie. I love your flavor combinations, as well. Great recipe!
Wenderly says
I love your new look too, Sylvie!! I've been so busy with my new job that I haven't been visiting my favorite sites for awhile! It's just lovely!
najwa kronfel says
I share the same love for feta cheese and this looks incredible! Right when I thought I used feta on everything, I see this must try recipe, yum!
Wenderly says
Oh my heavens does this sound decadently delicious!!
Kulsum at JourneyKitchen says
oh i'm a feta fan too and this dip just what I want! Fabulous pairing