Lemongarlic Whipped Feta Dip

Quick Hook lemon garlic whipped feta

Whipped Feta Dip is my go-to party trick. Have you tried this lemon garlic version? It’s creamy, zesty and a little briny. Oh my gosh, that tang wakes up everything.

I call it a win because it blends bright lemon with savory garlic. This lemon garlic whipped feta hits sweet, salty and fresh.

A friend once said, A good dip changes the party. True.

Brief Overview roots of a Feta Cheese Spread

This recipe borrows from Mediterranean mezze tables. Think Greece and the Eastern Mediterranean. It’s simple. Difficulty: easy. Prep time: 10 minutes .

Chill time: 20 30 minutes (optional). Total active time: 10 minutes .

Yield is about 1 1/2 cups. That serves eight as an appetizer. Serve with warm pita, toasted baguette, or crudités.

Use it as a Feta Spread or even a Feta Cheese Sauce for grilled veggies.

Main Benefits why you’ll make it again

Top health benefit: it gives a good dose of protein and calcium. Compared to heavier dips, it can be lightened with Greek yogurt.

Swap cream cheese for yogurt for a whipped feta with yogurt twist.

Perfect for casual get-togethers and weeknight dinners. It’s brilliant on mezze platters, sandwiches, or as a dollop on roast chicken.

What makes this recipe special is the airy texture. The food processor turns salty feta into fluffy whipped cheese magic.

A little honesty: I once over salted it. Honey fixed everything. That balancing trick is key. Use a drizzle of honey if your feta is loud.

Add herbs for a Greek whipped feta spread vibe, or fold in olives and roasted peppers.

This whipped feta dip recipe is forgiving. It’s quick to tweak and tastes better after chilling. Ready for the ingredients next? Onto the ingredients and step-by-step instructions.

Ingredients & Equipment

Oh my gosh, feta has been around for over 2,500 years . I love that history. It makes this dip feel timeless.

The Whipped Feta Dip is simple. It’s bright, creamy, and fast.

Main Ingredients

Main dip:

• 8 oz (225 g) crumbled feta cheese. Use full-fat for creaminess.
• 4 oz (113 g) cream cheese, room temperature. Or 1/3 1/2 cup (80 120 g) Greek yogurt.
• 2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing.
• 1 tbsp (15 ml) freshly squeezed lemon juice (about half a lemon).
• 1 small garlic clove, minced.
• 1 2 tbsp (15 30 ml) plain Greek yogurt or single cream, optional.
• 1/4 tsp freshly ground black pepper.
• 1 2 tsp honey, optional to balance salt.

Finish & garnish:

• 1 2 tsp extra-virgin olive oil.
• Zest of half a lemon.
• 1 2 tbsp chopped herbs (dill, mint or parsley).
• Crushed red pepper flakes, optional.

Quality notes:

• Pick a feta that’s creamy and brined. Avoid chalky blocks.
• Use a fruity extra-virgin olive oil.
• Fresh lemon beats bottled lemon concentrate.

Seasoning Notes

Essential combos:

• Lemon + garlic + olive oil = classic.
• Dill or mint + lemon zest for a herby kick.
• Honey + lemon tames saltiness.

Flavor enhancers:

• A tiny splash of yogurt adds silkiness.
• Smoked paprika or harissa adds warmth.
• A drizzle of olive oil on top brings shine.

Quick swaps:

• No cream cheese? Use 1/3 1/2 cup (80 120 g) Greek yogurt.
• Want lighter? Use more yogurt, less cream cheese.
• Dairy-free? Try silken tofu plus nutritional yeast.

This is basically a Feta Cheese Spread , a Feta Spread , a Whipped Cheese . It can be a Feta Cheese Sauce , a Feta Sauce , or a lemon garlic whipped feta .

Equipment Needed

Essential:

• Food processor or high-speed blender.
• Rubber spatula.
• Measuring cups and spoons.
• Small serving dish.

Common swaps:

• No processor? Use a sturdy bowl and a hand mixer.
• No microplane? Use a fine grater for lemon zest.

I learned to always chill the dip 20 30 minutes . Flavors settle. Texture firms. Honestly, it changes everything. This is my go-to whipped feta dip recipe for parties.

Try the Greek whipped feta spread with herbs. You’ll thank me later.

Cooking Method

Oh my gosh, this lemon garlic Whipped Feta Dip is my go-to party trick. My mum used to say, balance salt with sweet .

I do that here with a tiny spoon of honey. It makes the feta sing.

Prep Steps

Get your mise en place. Crumble 8 oz feta. Soften 4 oz cream cheese to room temperature . Juice half a lemon. Mince one garlic clove. Measure olive oil and yogurt.

Save time by setting tools near the processor. Use a small bowl for garnishes. Clean as you go. Safety note: refrigerate leftovers below 40° F ( 4° C) .

step-by-step Process

1. Add crumbled feta, cream cheese, lemon juice and garlic to the food processor.
2. Pulse until chunky, about 10 15 seconds .
3. With the motor running, drizzle in 2 tablespoons olive oil. Continue for 30 60 seconds until smooth and airy.
4. If too thick, add 1 tablespoon Greek yogurt or water. Adjust salt and lemon to taste.
5. Transfer to a bowl and chill 20– 30 minutes to firm. Finish with olive oil, herbs and lemon zest.

Visual cues: stop when texture is glossy and spoonable. It should not be grainy. Use the edge of a spoon to check spreadability.

Critical points: soften the cream cheese to room temperature . Run the processor just long enough for air to fold in. Chill for 20– 30 minutes to let flavors meld.

Pro Tips

Use a food processor for the silkiest Feta Cheese Spread. Pulse first, then run continuously for a whipped finish. A pinch of honey calms the salt and makes the lemon garlic whipped feta pop.

Common mistakes: overprocessing makes it runny. Adding too much yogurt thins it out. Don’t skip chilling; it firms the texture.

make-ahead: you can prepare the whipped feta dip recipe up to 24 hours ahead. Keep it covered in the fridge. Bring out 10 minutes before serving.

Seriously, this Feta Spread doubles as a Feta Cheese Sauce on warm roasted veg. Try whipped feta with herbs or whipped feta with yogurt for lighter versions.

Trust me, everyone asks for the recipe.

Serving Suggestions

Whipped Feta Dip plays well with many things. Serve the Whipped Feta Dip in a shallow bowl. Drizzle extra olive oil over it. Sprinkle fresh herbs and lemon zest.

I love it with warm pita and toasted baguette slices. It’s brilliant on grilled veg. Try it as a sauce for roasted chicken.

Honestly, once at a picnic, this Feta Cheese Spread stopped people from reaching the chips. True story.

Pairing? Go simple. A crisp Sauvignon Blanc or a dry rosé works. For beer lovers, a citrusy IPA cuts the richness. Want a non-alcoholic match? Sparkling water with lemon is perfect.

Storage Tips

Refrigerate in an airtight container. Keep it chilled for up to 5 days . Always cover the surface with a drizzle of olive oil. That stops drying and preserves color.

Freezing is possible but imperfect. Freeze in an ice cube tray for single servings. Transfer cubes to a zip bag. Use within 2 months . Texture softens after freezing.

To serve from frozen, thaw overnight in the fridge. Bring to room temperature for 20 30 minutes before stirring.

If grainy, whisk in a teaspoon of yogurt or olive oil. Avoid microwaving on high. Heat gently only if using as a sauce.

Variations

Want diet tweaks? Swap cream cheese for Greek yogurt . That makes a lighter Feta Spread . For dairy-free, try blended silken tofu and nutritional yeast.

Seasonal swaps are fun. In summer, fold in chopped cherry tomatoes. In winter, add roasted red peppers. For herbs, go for dill or mint.

Try my fav: lemon garlic whipped feta with extra zest. Also great as whipped feta with herbs or whipped feta with yogurt if you want tang.

Nutrition Basics

Per serving, expect about 155 calories. Protein is around 5 grams. Fat is mostly healthy from olive oil. Sodium can be high. Taste first, then salt.

Key benefits: calcium for bones. Protein to keep you full. Olive oil offers heart-healthy fats. Small portions go a long way.

Conclusion

This creamy, zesty spread is forgiving and fast. Play with herbs and acids. Taste as you go. Go make a batch and invite friends. You’ll be glad you did.