Thick and Creamy Lemon Whipped Feta

5 from 1 vote

This Thick and Creamy Lemon Whipped Feta is tangy and lemony and is great used as a dip for Pita Bread or sliced vegetables.

Prep Time10

Total Time10

Course: Side Dish

Cuisine: Mediterranean

Servings:

Calories: 222kcal

Add the block of feta, drained of excess liquid and broken roughly into chunks, Greek yogurt, lemon zest, and olive oil to a blender. Blend until smooth, scraping down the sides of the blender to ensure all the ingredients are incorporated.
Spoon the whipped feta into a shallow bowl. Use the back of a spoon to create soft channels in the whipped feta (to hold olive oil) and drizzle with extra virgin olive oil.
Sprinkle with chopped pistachios, red pepper flakes, and minced parsley.
Use as a dip for Pita Bread, or vegetables such as sliced bell peppers, carrots, or cucumbers.

Block Feta: Use only a 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.