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.
Posy says
Having a dinner party soon and this is exactly what I've been looking for, so fresh! By the way, did you buy the crackers or make them? I am gluten free.
Sylvie says
I made almond flour crackers to go with the dip in the pictures but I've also got a recipe for flax crackers that are gluten-free you might like.
Posy says
Thank you, they sound easy enough!
Fresh and Foodie says
I love cheese and feta is up there with my go-to favorites. This dip looks very delicious.
Love the new blog look, too.
Melissa@EyesBigger says
I too, put feta in everything I can possibly think it might be good in (and usually it is!). this sounds like a lovely light dip - I'll be giving it a try. Love the new look of the blog too! Very clean and simple!
Jeanne @ CookSister! says
Oh, how heavenly! I also have a thing for feta - there s hardly a dish that cannot be improved by its addition (OK, maybe not a banoffee pie!!). This dip contains all my favourite fresh spring flavours - I love it.
Russell at Chasing Delicious says
I am always looking for new and unique dips and I am loving everything about this. Yum!
Sophie says
MMM,...what a great & tasty dip! I love this! Yum Yum Yum! That special pesto looks equally tasty!
Baker Street says
You said all the right words - creamy feta and pesto. what a fabulous combination S! The dip looks so luscious
Reem | Simply Reem says
I know what you are talking about...
And trust me I binge so much just to avoid cooking real food that l hate myself later on...
B/W this dip looks luscious, I am GRAZING on pita chips right now... send me some of this deliciousness....
David says
Looks amazingly tasty...perfect snack for watching a movie....bet a could devour a bucket of this!
chinmayie @ love food eat says
I go through those phases also sometimes! Since I am not in a mad blogging mode anymore I at least don't stress about my next post!
Dip looks so creamy and delicious 🙂