Cool, creamy, and downright scoopable, this Whipped Feta hits every note of tangy, salty, and fresh. Block feta and sour cream whirl in the processor until silky, then lemon juice, zest, and a touch of garlic brighten the flavor while extra virgin olive oil adds body and sheen. Chill it briefly and the texture becomes pillowy and spreadable—perfect for piling onto warm pita, crisp veggies, or crackers. It’s a no-cook appetizer that comes together in minutes, holds beautifully in the fridge, and plays just as well on a snack board as it does in a sandwich or wrap. Use high-quality feta packed in brine for the smoothest blend, and finish with a light drizzle of olive oil to bring everything together. Simple ingredients, big payoff, and a reliable crowd favorite for weeknights, parties, and everything in between.
Add feta and sour cream to a food processor. Blend until smooth and creamy, scraping down the sides as needed.
Add lemon juice, lemon zest, grated garlic, and pepper. Blend again until fully incorporated and fluffy.
For a thicker, more structured texture, refrigerate 1–2 hours before serving.
Spoon into a bowl, creating pillowy layers with a spatula. Drizzle lightly with extra virgin olive oil.
Serve chilled with crackers, breadsticks, warm pita, or vegetables.
Chef Notes
Use block feta for the best texture—pre-crumbled versions won’t whip as smoothly. Chilling lets the flavors develop and gives that signature pillowy look. A high-quality olive oil finishes the dish with flavor and sheen.
Recipe Note
Recipe FAQ
Can I swap sour cream for Greek yogurt? Yes. Greek yogurt makes a slightly tangier, thicker dip. Use full-fat for the creamiest result.
Why blend lemon and garlic into the base? Lemon juice/zest and grated garlic brighten the feta and balance the saltiness while helping the mixture whip lighter.
How do I get the ultra-smooth, “pillowy” texture? Process until completely silky, then chill 1–2 hours before serving. Spoon into the bowl in layers for soft dollops.
Block feta or pre-crumbled? Use block feta packed in brine. Pre-crumbled is drier and won’t whip as smoothly.
How long does it keep? Store airtight up to 5 days. Stir and freshen with a squeeze of lemon and a drizzle of olive oil before serving.
Serving ideas? With pita or naan, crisp veggies, as a sandwich spread, or alongside grilled meats and kebabs.
Recipe Highlights & Insights
No-cook, blend-and-chill method that’s weeknight-fast and party-friendly.
Bright lemon and fresh garlic lift the briny, creamy feta base.
Finishing drizzle of extra virgin olive oil adds sheen and balance.
Versatile: works as a dip, spread, or condiment across many menus.
