Creamy Greek Whipped Feta Dip
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Learn how to make an easy, creamy whipped feta dip topped with all the ingredients of a Greek salad. This is the easiest whipped feta dip that works well with just about any kind of toppings you like!
Homemade whipped Geta dip is a fluffy cloud of delicious whipped cheese.
Holy Moly! This is certainly not the first whipped feta dip on the internet, but I love the idea of mashing together a Greek salad with whipped feta. It totally works!
This whipped feta dip is perfect for serving during the big game! It also happens to be keto-friendly, so if you’ve got guests over for a cookout, game night, or to watch the Super Bowl, this is one of those dips that they can certainly enjoy with keto chips or even keto flatbread!
What do you need to make the whipped feta dip?
- Feta cheese: I like to buy a block of feta cheese for this recipe. One of my favorite grocery stores in town actually sells fresh feta made in the store, and their Greek feta is to die for!
- Cream cheese: softened cream cheese is what you need here. You could use low-fat cream cheese if you like. I don’t suggest using fat-free cream cheese for this recipe.
- Garlic: just one big clove of fresh garlic is all you need. We’ll break it down in the food processor before we whip the feta.
- Sour cream: A dollop of sour cream gives this dip a delicious flavor. Feel free to swap it out for Greek yogurt if you’d like. Both work equally well.
What do you need for the greek salad topping?
- Kalamata olives: I buy the kind that comes in the jar, then drain and slice them. You could also purchase them from the deli section of most grocery stores.
- Cucumbers: I like to use either Persian cucumbers or hothouse cucumbers for this recipe.
- Tomatoes: cherry tomatoes or grape tomatoes are ideal. However, you could also use Roma or beefsteak tomatoes if you’d like. If you do, I would suggest removing the mushy interior so that it doesn’t end up watering down your dip!
- Red Onions: finely chop the onions, so you get a little bit in each bite. Feel free to use less if you want to make this even more keto-friendly!
- Green Bell Pepper: I like to mince these into small pieces. They add a delicious flavor to the salad topping.
- Oil + Vinegar + Seasonings: Olive oil, red wine vinegar, a sprinkle of kosher salt, and a pinch of dried oregano is what helps flavor the greek salad topping.
How to make a whipped feta dip in your food processor:
- Whip the dip. Add the garlic clove to the food processor and run the food processor until the garlic breaks down into tiny pieces. Add the roughly chopped cream cheese, cubes of feta, and sour cream. Run the food processor until it turns into a smooth dip. Once the feta mixture is smooth, you want to stop the food processor. Letting it run too long will result in a super runny dip. Plate the dip, place the plate in the refrigerator, and let it cool for 30 minutes or even overnight!
- Salad topping. In a bowl, combine the ingredients for the salad. Dress this salad with oil, vinegar, dried oregano, and a small pinch of salt. You don’t want to add too much salt because the feta dip base will have plenty for the whole thing! Top the whipped feta with this topping when ready to serve.
FAQs about whipped feta
- I have liquid remaining at the bottom of my salad bowl. Should I add this to the dip? No. You don’t want the dip to get watered down. For this reason, I like to use a slotted spoon when transferring the salad mixture to the dip bowl.
- What do I serve with this dip? You can serve this with crudites, pita chips, or even naan. I use my homemade naan recipe, brush the naan with olive oil and sprinkle it with zaatar reasoning! It pairs beautifully with this dip.
- Suppose I wanted to top the whipped feta dip with something else, any suggestions? The next thing I plan on trying is tomato confit on this dip! I would slow roast tomatoes and whole garlic cloves with seasonings in olive oil. Then, top the dip with it right before serving. Maybe a handful of fresh basil to freshen up the flavors too! Unfortunately, I can’t suggest timings for the tomato confit as I haven’t tried it yet.
Other dips you might like:
- Extra Smooth Hummus
- Texas Green Chili Queso Dip
- Herb Garlic Baked Brie
- Creamy Mexican Corn Dip
- 5-Minute Creamy Avocado Dip
- Restaurant-Style Blender Salsa
- Addicting Jalapeño Popper Dip
- Slow Cooker Spinach Artichoke Dip
- Caramelized Onion Dip
- 1 large clove garlic
- 1 (8-ounce) block Greek Feta
- 4 ounces cream cheese, softened
- 2 tablespoons sour cream (or greek yogurt)
- ½ cup kalamata olives, chopped
- ½ cup English (or Persian) cumbers, chopped
- ½ cup cherry tomatoes, cut in half
- ⅓ cup red onions, minced
- ⅓ cup green bell pepper, cored and chopped
- 1 tablespoon olive oil
- 1 ½ teaspoon red wine vinegar
- ½ teaspoon dried oregano
- WHIP: Add the garlic clove to the food processor and run the food processor until the garlic is minced into tiny pieces. Cut the block of feta into pieces so it fits better into the food processor. Do the same with the cream cheese, then add it and the sour cream to the food processor. Run the food processor until you’re left with a creamy mixture. Scrape the sides as needed in between. The whole processor should take 2-4 minutes depending on how powerful the food processor is. Stop once the dip is smooth, otherwise, it will get too thin. Place the whipped feta in a serving bowl and refrigerate for at least 30 minutes and up to overnight.
- SALAD: In a bowl, combine the ingredients for the salad. You can also prep the veggies in advance but don’t add the olive oil, vinegar, or oregano until the day of. Toss the salad ingredients with a small pinch of salt when ready to serve. Don’t over-salt the salad as the whipped feta dip will be quite salty! Let sit for 5 minutes. Top the whipped feta with this topping using a slotted spoon, leaving any excess liquid in the bowl. You don’t really want that on top of the dip! Serve immediately with crudites, pita chips, warm pita bread, or even tortilla chips!
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