Whipped Feta Dip

Name: Whipped Feta Dip
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: About 1 1/2 cups; 6 servings of about 1/4 cup
Cuisine: Greek-inspired
Ingredients: 8 ounces block feta cheese, drained and patted dry (227 g); 1/2 cup plain whole-milk Greek yogurt (120 g), plus 1–2 teaspoons only if needed; 2 tablespoons olive oil (30 ml), divided; 1 small garlic clove, peeled and thinly sliced; 1 tablespoon fresh lemon juice (15 ml); 1/2 teaspoon finely grated lemon zest; 1/8 teaspoon ground black pepper; 1/4 teaspoon sweet smoked paprika, for finishing

Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-11-10Updated 2026-11-10

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Whipped feta dip with Greek yogurt, gently cooked garlic and lemon, finished with olive oil and smoked paprika. A creamy grilled cheese dip with 15 minutes of active work.

Whipped feta dip with an olive oil swirl and smoked paprika in an ivory bowl.

Whipped feta dip is a creamy, tangy cheese dip that blends feta with Greek yogurt, making an easy savory partner for grilled cheese strips, fries and vegetables. This version gently cooks a small garlic clove in olive oil before blending, taking the sharp edge off the garlic. Lemon adds brightness, while a light smoked-paprika finish gives the cool dip a warm, savory aroma. A block of feta and thick yogurt create the texture without cream cheese. Prep: 10 minutes · Cook: 3 minutes · Cool: 5 minutes · Finish: 2 minutes Total: about 20 minutes · Active work: about 15 minutes Yield: about 1 1/2 cups · Servings: 6 portions of about 1/4 cup

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How to make Whipped Feta Dip

Makes About 1 1/2 cups; 6 servings of about 1/4 cup. Listed times are estimates; visual and temperature cues control doneness.

Prep
10 minCook
3 minRest
0 minTotal
13 minYield
About 1 1/2 cups; 6 servings of about 1/4 cup

Equipment

Small skillet
Small heatproof bowl
Food processor
Cutting board
Knife
Measuring cups and spoons
Spatula

Ingredients

•8 ounces block feta cheese, drained and patted dry (227 g)
•1/2 cup plain whole-milk Greek yogurt (120 g), plus 1–2 teaspoons only if needed
•2 tablespoons olive oil (30 ml), divided
•1 small garlic clove, peeled and thinly sliced
•1 tablespoon fresh lemon juice (15 ml)
•1/2 teaspoon finely grated lemon zest
•1/8 teaspoon ground black pepper
•1/4 teaspoon sweet smoked paprika, for finishing

Instructions

1
Soften the garlic
Put 1 tablespoon of the olive oil and the sliced garlic in a small skillet. Set over low heat and cook for 2–3 minutes, turning the slices, until fragrant and softened with pale golden edges. Keep the oil gently bubbling rather than sizzling hard; do not let the garlic turn brown. Immediately scrape the garlic and all its oil into a small heatproof bowl and let cool for 5 minutes.
2
Whip the feta
Break the drained feta into a food processor. Add the Greek yogurt, lemon juice, lemon zest, black pepper and the cooled garlic with all its cooking oil. Process for 60–90 seconds, stopping and switching off the machine to scrape down the sides as needed, until creamy and mostly smooth. If the blades cannot move the mixture, add extra yogurt 1 teaspoon at a time, up to 2 teaspoons. The dip should hold a soft swirl on a spoon.
3
Finish and serve
Spoon the dip into a shallow bowl and make a swirl with the back of a spoon. Drizzle with the remaining 1 tablespoon olive oil and dust with the smoked paprika. Serve a small portion with grilled cheese strips, fries or vegetables, and refrigerate the rest promptly. Feta is already salty, so taste before considering any extra salt.

Tips

→Pat the feta dry before blending. Excess brine can make the dip looser and saltier than intended.
→Watch the garlic closely and remove it from the hot skillet immediately. Dark garlic can make the entire batch bitter.
→Let the garlic oil cool before adding it to the chilled dairy.
→Use a food processor with a bowl small enough for the blades to reach this batch. Stop and scrape rather than adding lots of liquid.
→A faint grain from the feta is normal. Blend until creamy with no large cheese pieces, rather than overheating the mixture trying to remove every grain.
→Add any extra yogurt slowly. The dip firms slightly in the refrigerator but should still hold a soft swirl when freshly made.

Variation

Sweet paprika can replace smoked paprika for a less smoky finish. Full-fat plain strained yogurt can replace Greek yogurt if similarly thick. A lemon gives both zest and juice; grate the yellow zest before cutting and juicing it. Precrumbled feta can work, but may need more processing and can leave a grainier texture. If its consistency remains coarse, avoid adding more than the specified extra yogurt simply to chase smoothness. Low-fat or nonfat yogurt produces a less rich dip.

Questions and answers

What is whipped feta dip made of?

This whipped feta dip uses feta cheese, plain Greek yogurt, olive oil, cooked garlic, lemon and black pepper. Olive oil and smoked paprika finish the bowl.

Can you use crumbled feta for whipped feta dip?

Yes, but a block of feta usually gives a creamier result. Dry precrumbled feta can leave a more noticeable grain even after blending.

Why is my whipped feta dip runny?

Wet feta, thin yogurt or too much added liquid can loosen the dip. Drain and pat the feta dry, use thick Greek yogurt, and chill a loose batch before deciding whether it needs adjustment.

How do you make whipped feta less salty?

Start with drained feta and do not add salt before tasting. A little more plain Greek yogurt can soften the saltiness, although it also makes the dip thinner and increases the yield.

Can you make whipped feta dip ahead of time?

Yes; refrigerate it promptly in a covered container and use within 3–4 days. It will firm up when cold, so stir before serving and add the finishing olive oil and paprika at serving time if making it ahead.

What do you serve with whipped feta dip?

Serve it with grilled cheese strips, fries, cucumber slices or bell pepper strips. The tangy feta works well with a simple mozzarella or cheddar sandwich, so keep the sandwich filling modest.

Storage and reheating

Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.

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