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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.

close-up of whipped herb feta spread in a bowl

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.

What you’ll 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

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!
whipped feta spread with fresh herbs in a bowl

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.

What to serve with this spread

  • 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.
a butter knife in a bowl of whipped feta with fresh herbs and olive oil drizzle

Did you try this whipped feta spread? Let me know in the comments below!

close-up of whipped feta with fresh herbs in a black bowl
5 from 2 votes

Whipped Feta with Fresh Herbs

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!
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 4


  • 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.


Calories: 287kcal, Carbohydrates: 4g, Protein: 7g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Cholesterol: 53mg, Sodium: 521mg, Potassium: 76mg, Fiber: 1g, Sugar: 2g, Vitamin A: 451IU, Vitamin C: 4mg, Calcium: 247mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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5 from 2 votes

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  1. Alicia says:

    I found the texture when I made this was thick like cream cheese texture not light and fluffy like I was expecting. Can you give recommendation for type of feta? There is alot of different kinds. It was very delicious though.

    1. Natasha says:

      Hello! I’m glad you liked the flavors. I don’t have a particular brand I buy (and I live in Canada, so that may not be helpful unless you live here too). You could possibly adjust the cheese quantities. I haven’t made this in a while, but I wouldn’t say it’s super light and fluffy. It’s definitely more spreadable when it’s first made vs. refrigerated, but with feta and cream cheese it does end up being fairly dense. You could perhaps experiment with other cheeses.

  2. Kelly says:

    5 stars
    Absolutely delicious! I make it regularly. I use whatever fresh herbs I have. I usually add parsley, rosemary, and thyme in addition to the others!

    1. Natasha says:

      Yay!! That’s great to hear, thanks for letting me know! πŸ™‚

  3. Elizabeth says:

    How far ahead can this be made and stored?

    1. Natasha says:

      Hi Elizabeth! The herbs can get a little less fresh the longer you leave it, but if you really need to make it ahead, you could do a day or two, but I think it’s best fresh/same day.

  4. Jerry says:

    5 stars
    What?! This so awesome. I’ve never whipped feta before but I’m so in awe of the smooth and creamy texture. Now I want to dip everything in whipped feta!

    1. Natasha says:

      So glad you liked it, Jerry!!

  5. Anna Wright says:

    This is an incredibly creative recipe. I can’t wait to try it. Thank you for sharing.

  6. Elana says:

    This was delicious! I made mine in the blender, which made it difficult to get it really smooth, but regardless, it was perfect.

    1. Natasha says:

      I’m so glad you liked it! πŸ™‚

  7. Jeff says:

    Your feta dip/spread looks delicious! I can imagine loving it as-is, but I can also imagine taking it in all kinds of different directions with a variety of spices and contexts. Nice work!

    1. Natasha says:

      Thanks Jeff! Agreed, it’s very versatile.

      1. Susan Chambers says:

        I’ve made this for years and served it on small bite size grilled rye and grilled thin slices of zucchini cut on a diagonal. Finished topped with arugula and drizzled with honey. Always a hit ! Enjoy 😊

        1. Natasha says:

          Love that!! πŸ˜€

  8. Tracy | Baking Mischief says:

    Yeeeeeeeeeeess. More delicious ways to eat cheese, please! I like feta with bacon as a salad topper, but eating it as a gorgeous spread like this or on pizza sounds amazing.

    1. Natasha says:

      Thanks Tracy ??

  9. Debs @ Wilde Orchard says:

    Love this Natasha!!! I would never have thought to whip feta, but I’m so down with this spread (very generously) over a fresh slice of sourdough!

    1. Natasha says:

      Thanks Debs! It would be great on sourdough ?