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.
Magic of Spice says
Sometimes it is hard to find inspiration to cook...but this dip would make up for it in a heartbeat! Looks and sounds like creamy perfection!
marissa @ the boot says
sylvie, i'm like you in that i'll take a bunch of little scraps and make lunch out of it. in fact just the other day i had greek yogurt dip too! the parsley mint pesto sounds like heaven. 🙂
Nash at Plateful says
I have a thing for dips and this looks like a real treat--creamy and oh-so-tempting! Though I have to say, my recipe-fix for such mundane days is nothing but a tall glass of creamy, frosty smoothie 🙂
Jen @ Jen's Favorite Cookies says
Oh, yum, this looks so good! My husband doesn't like dips (I know... I can't understand it!) so if I make this, for sure I'll be eating the entire dish by myself! Which looks like it wouldn't be a problem!
Jeanette says
Sylvie, love the idea of whipping feta into a creamy dip. We all have our days when we don't feel like cooking. Unfortunately, for me, I can't really get away with it as I have five mouths to feed.
kankana says
oh yeah! I too have those days .. mostly on Friday nights and then it at times drags until weekend gets over 😀
The dipping sounds sounds flavorful and delicious!
Brenda @ a farmgirl's dabbles says
I MUST try this! Sounds fantastic!!
Sara says
I have a thing for dips..I have been eating hummus with cucumbers like there is no tomorrow.. (I'm dieting)I think I need a change and will try your recipe for this creamy whipped feta...looks refreshing!
Kim says
Hi Sylvie! My husband and I are throwing ourselves a belated wedding reception in NINE DAYS (we eloped almost two years ago), and I'm scrambling to come up with a few non-meat edibles for about 140 guests. Do you think the dip will keep until Saturday if I made it on a Thursday? I'm thinking it might even go well with sliced cucumbers, some pita chips, and cherry tomatoes. (I need a simple platter I can just put out.)
Thanks!
[K]
P.S. Gorgeous, by the way.
Sylvie says
First of all congratulations on your belated celebration! Second, to answer your question, yes absolutely. I would make all the parts separately and they would be fine for a few days in the fridge. So if you make it, keep the dip separate from the pesto and the cucumbers until right before you serve it. The cucumbers will release some water if you dress them with the vinaigrette so you may want to dress them at the last minute as well. I'd recommend serving this with the pita chips and veggies like you said. I've had it with blanched asparagus and it was delicious, crunchy celery would be nice too!
Good luck and enjoy your reception!