All you need are five ingredients and five minutes to make this creamy, fluffy, tangy whipped feta with honey. This no-cook appetizer is incredible with crusty bread, pita, fruit, olives, or any dippers you prefer. It’s perfect for parties, holidays, or a quick snack.
In a few weeks I’ll be in Seattle—dancing to Dua Lipa, drinking lots of coffee, and visiting my favorite tiki bar. I’m excited to return to a city I haven’t seen in autumn for years; it will be beautiful. On a past visit, Marc and I ate at a Greek restaurant with a whipped feta dip that stuck with me: extra creamy, bright with lemon, and perfect on warm pita. That memory inspired this homemade version.
I based this recipe on a technique I used often in culinary school. It pairs tangy Greek yogurt with a touch of lemon zest and a drizzle of honey for balance. Like other whipped cheese recipes (whipped brie, whipped goat cheese), this one benefits from a food processor. A high-powered blender can work if needed, but a processor is best for achieving a light, airy texture.
Creamy feta cheese
A softer, crumblier block of feta will make the creamiest, fluffiest dip. If you can only find a firmer feta, it will still blend up—just expect to blend a bit longer. Always use a whole block of feta rather than the pre-crumbled variety for better texture and flavor.
Step by step instructions
Blend the dip until it’s super fluffy and creamy, about 2–3 minutes. Avoid over-blending, which can warm the cheese and make the dip runny.
Use a blender
If you don’t have a food processor, a high-powered blender will work. Stop and scrape the sides 3–4 times while blending to ensure a smooth, uniform texture.
Store for later
Store leftovers covered in the refrigerator for 3–4 days. Honey can release liquid as the dip chills, so consider adding honey just before serving for the best presentation.
If you make this recipe, please leave a star rating and review—I read every comment and love hearing what you think. Thank you for supporting Sunday Table!
5 Ingredient Whipped Feta with Honey
Ingredients
- 8 ounces feta cheese, cold (226 grams)
- 3/4 cup whole milk Greek yogurt (170 grams)
- 1 1/2 teaspoons lemon zest (~1 large lemon)
- 1-2 Tablespoons olive oil (14–28 milliliters)
- Honey, for drizzling
- Red pepper flakes, black pepper, & sesame seeds, for topping – optional
Equipment
-
Food processor or high-powered blender
Instructions
-
Add the feta, Greek yogurt, and lemon zest to the bowl of a food processor. Blend, scraping the bowl 2–3 times, until the mixture is smooth and free of large chunks.
-
With the processor running, drizzle in 1 tablespoon (14 ml) olive oil. Blend 1–2 minutes, then check the texture. If it’s too thick, add more olive oil, 1 teaspoon at a time, until you reach a creamy, fluffy consistency.
-
Transfer the dip to a serving bowl and drizzle with honey to taste. Garnish with red pepper flakes, black pepper, or sesame seeds if desired. Serve immediately with bread, pita, fruit, or vegetables.
Notes
Choose a softer, higher-quality block of feta when possible for the best texture. If ingredients are warm, the dip can become loose—use cold ingredients for a firmer, fluffier result. Blend about 2–3 minutes for optimum fluff; avoid over-blending to prevent warming the cheese. If you’re using a blender, scrape the sides more frequently to remove any cheese chunks.