I could eat this whipped feta dip with Italian-seasoned and roasted tomatoes all day long. Scoop it with crackers or slather it onto crostinis and flatbreads. It’ll surely become an appetizer everyone is begging you to make!

This Whipped Feta Is The Ultimate Creamy Dip

Since everyone loved my baked feta, I had to give this whipped version a go. I typically enjoy feta in a solid form, but this ultra-creamy whipped feta dip made me a convert, because I mindlessly devoured almost half the bowl after testing it! Here’s what you’ll love about it:

• The Italian flavors are beyond delicious. Unlike my baked feta, which has a briny flavor profile with a generous amount of olives, this recipe is bursting with sweet, juicy tomatoes and a herby, peppery seasoning. It’s everything I love about garden fresh Mediterranean flavors!
• The whipped feta itself is super easy. All you need to do is blend feta with a few other ingredients in a food processor and it’s done. And while I’m topping it with tomatoes this time around, there are plenty of other topping options, which I’ll talk about below.

Whipped Feta Ingredients

• For the whipped feta: You’ll need a block of feta cheese (don’t use pre-crumbled feta), plain Greek yogurt, olive oil, fresh lemon juice, and fresh garlic. One thing you’ll need to watch out for is the kind and quality of feta you choose. Some brands may be softer than others, especially if they’re boxed in brine rather than vacuum sealed. But keep reading for more tips on texture below.
• For the roasted tomatoes: You’ll need cherry or grape tomatoes, olive oil, Italian seasoning, salt, and cracked black pepper. If you don’t have Italian seasoning, you can use a blend of dried basil, oregano, rosemary, and thyme.

Find the printable recipe with measurements below.

How To Make Whipped Feta

Season the tomatoes. Place the tomatoes on a small baking sheet. Drizzle with olive oil, then sprinkle the Italian seasoning, salt, and pepper. Toss to coat.

Roast the tomatoes. Roast the tomatoes for 20 to 25 minutes at 400°F (200°C), or until they’re soft and bursting, similar to blistered tomatoes on the stovetop (and you can use that method as well if you prefer).

Make the whipped feta. While the tomatoes are roasting, add the feta cheese, Greek yogurt, olive oil, lemon juice, and garlic to a food processor. Process the ingredients for 2 to 3 minutes, until it’s perfectly creamy and whipped.

Serve it up. Transfer the whipped feta to a serving dish. Top with the roasted tomatoes, and garnish with fresh herbs. I’m using fresh mint leaves, but you could also use fresh basil or parsley. For serving, I love these gluten-free flatbreads. But you could also use pita chips, any kind of crackers or crostinis, or even fresh-cut vegetables.

Common Questions

More Appetizer Party Dips

• Baba Ganoush: The best creamy, smoky, eggplant dip.
• Tzatziki: The freshest cucumber yogurt dip.
• Baked Brie: A timeless appetizer and holiday favorite around here.
• Spinach Artichoke Dip: The perfect hearty, warm, and flavorful dip.
• Or browse my full list of appetizer recipes for more ideas!