This Thick and Creamy Lemon Whipped Feta is tangy and lemony and great used as a dip for pita bread or sliced vegetables. It's velvety smooth and clings onto the bread or veggies that you’re dipping (rather than being a thin dip).

⭐ Need a Pita Bread recipe? Try my homemade Stovetop Pita Bread.

A shallow white bowl filled with thick and creamy lemony whipped feta topped with chopped pistachios, red pepper flakes, and minced parsley.

My favorite way to use this Lemon Whipped Feta is alongside freshly made Stovetop Pita Bread. I make this as an afternoon snack for the kids after school or as a predinner appetizer along with sliced vegetables. I’ve also served it with Crispy Lemon Chicken, and even when hosting a big group alongside pita bread, Hot Honey Brussels Sprouts, and Hot Honey Salmon.

It’s a dish that feels light and refreshing. When topped with chopped pistachios, red pepper flakes, and minced parsley, it is colorful and delicious.

Tips for Thick and Creamy Whipped Feta

Block Feta: Use only a good quality block of feta, not feta crumbles. A block of feta tastes infinitely better, and it's better for blending.
Limit the Yogurt: Don’t be tempted to add more yogurt or even olive oil because it looks too thick in the blender. The more you blend the mixture, the thinner it becomes. It will become very thin, very quickly, even with just a touch more yogurt. *Note: I’ve tried this with ¼ cup of yogurt (rather than ⅓ cup), and while it is thicker, the consistency is not as smooth.

Ingredients

Below are the ingredients needed to make this Thick and Creamy Lemon Whipped Feta.

Feta: Use a block of feta and drain the excess liquid.
Greek Yogurt: I recommend using full-fat Greek yogurt, but low-fat Greek yogurt will work if needed.
Lemon Zest: Zest only the bright yellow outer portion of the lemon. The zest adds lemon flavor without any of the sourness or acidity of the juice, and it pairs well with the tanginess of the feta cheese.
Olive Oil: Use extra virgin olive oil, which can also be drizzled on top of the whipped feta when serving.
Toppings: Chopped pistachios, red pepper flakes, and minced parsley: These add color and texture, and subtle flavor to the dish.

See the recipe card for full information on ingredients and quantities.

How to Make Thick and Creamy Lemon Whipped Feta

Below are the step-by-step instructions and photos for how to make Thick and Creamy Lemon Whipped Feta.

*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.

The feta, Greek yogurt, lemon zest, and olive oil in a blender before and after being blended.

Step 1. Blend the Ingredients: Add the feta, drained, the Greek yogurt, lemon zest, and extra virgin olive oil to a blender and blend until smooth and creamy.

The Thick and Creamy Lemon Whipped Feta in a bowl and after being topped with chopped pistachios, red pepper flakes and minced parsley along with homemade pita bread.

Step 2. Serve: Spoon the creamy whipped feta into a shallow bowl. Use the back of a spoon to create soft channels and pockets in the feta. Then drizzle with a small amount of extra virgin olive oil and sprinkle with chopped pistachios, red pepper flakes, and minced parsley.

Serve with Pita Bread or sliced vegetables.

Storage

Store the whipped feta and the topping separately if possible, storing the whipped feta in an airtight container for 3-5 days. Once refrigerated, the mixture will thicken. It will thin out again when stirred and brought to room temperature.

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