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This whipped feta recipe is a quick and easy spread that is great for appetizers, snacks, or sandwiches. It’ll be your new favorite way to eat feta!
I think you’ll enjoy this classic Watermelon Feta Salad next.
Why you’ll love it
This whipped feta is a total game changer! I’m sure that you’re familiar with crumbled feta, which can often be difficult to work with. It’s so good but falls off everything. This is the total opposite. It’s creamy and spreadable and completely delicious on a party platter.
Feta takes me back to the pizza place I worked at as a teenager. Making the Mediterranean pizzas would mess up the assembly line during the peak period. It was really frantic, and I didn’t want to accidentally put feta on someone’s pepperoni pizza. It was serious business back then, but it’s funny to think about now that I’m very fond of feta! Especially when it has a dreamy texture like in this recipe.
Ingredients you will need
- Feta – I just buy a block of it
- Cream cheese – it complements the feta and makes it creamy. Philly is my go-to brand.
- Oregano, basil, and chives – this trio infuses irresistible fresh herb taste
- Garlic – if you’re a garlic lover, go ahead and add some more
- Olive oil – to make this spread smooth and silky
- Lemon – using both fresh lemon juice and zest makes this spread extra bright
How to make whipped feta
This is an overview, and full ingredients & instructions are in the recipe card below.
- Let the feta and cream cheese soften up on your counter so they’re easy to work with. Finely chop the fresh herbs.
- Pulse the cheeses in your food processor until they’re combined. I use this Kitchen Aid food processor.
- Add the rest of the ingredients, and blend until smooth. Chill in the fridge, or serve immediately with a drizzle of olive oil.
Tips for success
- Refrigerating it makes this more of a spread than a dip. If you’re planning on using it as a dip, it’s best around room temperature.
- As always, feel free to add your preferred herbs or whatever you have on hand.
- I think a drizzle of olive oil on top makes most things taste even better, and this easy whipped feta is no exception!
What to serve with it
- There are many ways you can enjoy whipped feta. We like it on a sliced toasted baguette with roasted tomatoes or in a sandwich or burger.
- It’s great as an impressive dip along with hummus on an appetizer platter at gatherings. I like to serve it with vegetables like carrot sticks, celery, and cucumber or triangles of pita bread.
- It also works perfectly on crackers for a quick snack!
Leftovers and storage
- This spread will keep in an airtight container in the fridge for 3-4 days no problem.
- Keep in mind the fresh herbs will lose their vibrancy as time goes on, though, but it’ll still taste good.
- If you want to make it ahead, I’d recommend serving it the same day you made it.
Did you try this whipped feta spread? Let me know in the comments below!
Whipped Feta with Fresh Herbs
- 6 ounces feta (I buy a block) room temperature
- 2 ounces cream cheese room temperature
- 1 tablespoon fresh oregano chopped
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh chives chopped
- 1 clove garlic minced
- 1/4 cup olive oil + extra for drizzling
- Juice + zest from 1/2 lemon
- Salt & pepper to taste
- Take cheeses out of the fridge about an hour prior to making this.
- Chop the herbs.
- Add the feta and cream cheese to the food processor (crumble the feta into smaller pieces).
- Pulse the cheeses until they’re combined.
- Add the herbs, garlic, oil, lemon juice & zest, and salt & pepper to the food processor and blend until everything is well combined.
- Serve immediately or chill for an hour or two before serving. Delicious when served with a generous drizzle of olive oil on top.
- Adapted from Ina Garten.
- Serving size really depends on how much people eat/what else it’s served with.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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