Creamy Greek Whipped Feta Dip
Learn how to make an easy, creamy whipped feta dip topped with all the ingredients of a Greek salad. This is the easiest whipped feta dip that works well with just about any kind of toppings you like!
Ingredients
Whipped Feta:
- 1 large clove garlic
- 1 8-ounce block Greek Feta
- 4 ounces cream cheese softened
- 2 tablespoons sour cream or greek yogurt
Greek Salad:
- ½ cup kalamata olives chopped
- ½ cup English or Persian cumbers, chopped
- ½ cup cherry tomatoes cut in half
- ⅓ cup red onions minced
- ⅓ cup green bell pepper cored and chopped
- 1 tablespoon olive oil
- 1 ½ teaspoon red wine vinegar
- ½ teaspoon dried oregano
- Prepared pita chips for serving
Instructions
- WHIP: Add the garlic clove to the food processor and run the food processor until the garlic is minced into tiny pieces. Cut the block of feta into pieces so it fits better into the food processor. Do the same with the cream cheese, then add it and the sour cream to the food processor. Run the food processor until you’re left with a creamy mixture. Scrape the sides as needed in between. The whole processor should take 2-4 minutes depending on how powerful the food processor is. Stop once the dip is smooth, otherwise, it will get too thin. Place the whipped feta in a serving bowl and refrigerate for at least 30 minutes and up to overnight.
- SALAD: In a bowl, combine the ingredients for the salad. You can also prep the veggies in advance but don’t add the olive oil, vinegar, or oregano until the day of. Toss the salad ingredients with a small pinch of salt when ready to serve. Don’t over-salt the salad as the whipped feta dip will be quite salty! Let sit for 5 minutes. Top the whipped feta with this topping using a slotted spoon, leaving any excess liquid in the bowl. You don’t really want that on top of the dip! Serve immediately with crudites, pita chips, warm pita bread, crostini or even tortilla chips!
