Whipped Feta Dip

I’m going to go ahead and say it: I tried the viral TikTok Baked Feta Pasta and hated it.

I feel so much better getting that off my chest!

The idea – baking a block of feta cheese with fresh tomatoes and olive oil then mixing it with cooked pasta to create a luxurious yet simple dish – is *chef’s kiss*, but the version that came out of my oven was grainy, gritty, and not that great. I did a little research and learned that most feta cheese sold in American grocery stores is made with cow’s milk (vs Greece’s traditional, creamier feta made with goat and/or sheep’s milk) which can result in the semi-grainy feta cheese we know and…love?

Love! Especially when we can blast the heck out of in the food processor rendering it velvety and silky to star in my Whipped Feta Dip. This easy, ultra-refreshing dip recipe is incredible!!

That is to say, I cannot stop eating this dip. You know I can’t be trusted around creamy dips and this Whipped Feta Dip is no exception. Probably because in addition to the whipped feta cheese, this Greek-inspired recipe includes an ENTIRE bundle of crispy green onions AND a truck load of dill.

HELLO LOVERS!

It’s been sizzling hot here over the past couple of weeks and like I said, this cold dip is incredibly refreshing. Serve pool side, on the patio for happy hour, or at your next cookout.

What’s Inside

• Feta cheese. You’ll want to use a block of feta cheese vs crumbles, as crumbles are coated in anti-caking agents which means they won’t get as smooth as a block of feta cheese.
• Sour cream. My favorite chip dip base! Sour cream helps smooth out the feta. I prefer full fat over low fat.
• Mayonnaise. Girls, just do it. You only need to add a little bit and the mayo softens all the corners of the flavors. It’s a must.
• Green onions. Like I said, an entire bundle! That’s 8-10 thin green onions, or 6-7 larger ones. Greens, whites, and all. They add a wonderful onion flavor and crispy texture.
• Dried dill. I like using dried dill in this dip because I always have it in my herb/spice cupboard. I LOVE dill, so if you’re a little less enthusiastic you can use less than what I’ve called for in the recipe.
• Freshly cracked black pepper. Helps to season each bite of dip.

Make Ahead

I have just one rule for you when making my Whipped Feta Dip. Let it rest for least 12 hours in the fridge before eating. I’m telling ya’ – do not pass go, do not collect $200, and DO NOT serve this dip until it’s had time to sit in the fridge, preferably overnight. The flavor is night and day different.

So, if you’re making this dip to serve to friends or take to a BBQ, be sure to whip up the day before. Once made, the whipped feta cheese dip will keep in the fridge, covered, for 4-5 days.

How to Make Whipped Feta Dip

Start by crumbling a block of feta cheese into a food processor then add sour cream and mayonnaise. Process until the mixture is completely smooth and non-gritty, 3-4 minutes, scraping down the sides a couple times as needed.

Scoop the mixture into a bowl then add chopped green onions, dried dill, and plenty of freshly cracked black pepper, and then mix to combine. Cover and chill for at least 12 hours before serving. 

That’s all she wrote! I adore dunking into this creamy dip with potato chips, although grilled or toasted gluten free pita wedges would be DIVINE (I like MyBread brand). Cold, crisp veggies are fabulous too. However you devour it I hope you love this simple yet scrumptious Whipped Feta Dip – enjoy!

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• Trader Joe’s Everything But the Bagel Dip
• Creamy Pickle Wrap Dip
• Homemade Ranch Dip
• Caesar Spinach and Artichoke Dip

Whipped Feta Dip

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5/5 (2 REVIEWS)

Description

Whipped Feta Dip is a simple dip recipe that is off the charts delicious. Easy, gluten free, and totally refreshing, too!

Ingredients

serves a crowd

• 8oz block (not crumbles) feta cheese
• 8oz sour cream
• 1/4 cup mayonnaise
• 1 bunch green onions, sliced
• 1 teaspoon dried dill
• freshly ground pepper
• Dippers: potato chips, baby carrots, mini peppers, crackers

Directions

1. Crumble the feta cheese block into a food processor then add sour cream and mayonnaise. Process until feta cheese is completely velvety and no longer gritty, 3-4 minutes, scraping down the sides 2-3 times.
2. Scoop feta mixture into a mixing bowl then add green onions, dried dill, and pepper, and then stir to combine. Cover then chill for at least 12 hours before serving. Will keep in the fridge for 4-5 days.

Notes

The idea for this recipe came from reader Katie's Gorgonzola Dip - thank you, Katie!

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.