Whipped Feta with Honey: A 10-Minute Greek-Style Dip

Whipped feta is feta cheese blended with yogurt or cream cheese, olive oil and lemon until it turns light, smooth and spreadable. Topped with a drizzle of honey, it balances salty and sweet in one bite, and it takes ten minutes with a food processor. It is a modern dip rather than a traditional Greek recipe, but it uses classic Greek flavours: feta, olive oil, honey and thyme.

Whipped feta with honey recipe

Serves: about 1½ cups, 6 servings as a dip. Prep: 10 minutes. Cook: none. Total: 10 minutes.

Ingredients

• 7 oz (200 g) block feta, drained and crumbled
• ½ cup (120 g) thick Greek yogurt or 4 oz (115 g) cream cheese
• 2 tbsp extra virgin olive oil, plus more to serve
• 1 tsp finely grated lemon zest and 1 tsp lemon juice
• Black pepper
• To serve: 1–2 tbsp honey such as our Kalymnos thyme honey, fresh thyme leaves or a pinch of dried oregano, chilli flakes (optional) and chopped pistachios or walnuts (optional)

Method

1. Put the feta, yogurt or cream cheese, olive oil, lemon zest and juice in a food processor.
2. Blend for 1–2 minutes, scraping down the sides, until completely smooth and fluffy. Add a splash of water or more yogurt if it is too thick.
3. Taste and add pepper; it rarely needs salt.
4. Spread in a shallow bowl, making swirls with the back of a spoon.
5. Just before serving, drizzle with honey and olive oil and scatter over thyme, chilli and nuts.

Why feta and honey work together

Pairing salty cheese with honey is an old idea around the Mediterranean. In Greece, feta baked in phyllo and drizzled with honey and sesame is a popular meze. A floral, herbal honey such as Greek thyme honey works especially well, because its aroma echoes the thyme or oregano on top. If you like heat, swap the plain honey for our hot honey.

Getting the texture right

• Use block feta in brine. It is creamier than pre-crumbled feta, which often contains anti-caking agents and blends less smoothly.
• Yogurt or cream cheese? Greek yogurt keeps it tangy and lighter; cream cheese makes it richer and firmer, good for spreading on toast.
• Blend for longer than you think. Keep going until no grains remain.
• Use a food processor. A blender works if you add more liquid, but the dip will be looser. A hand whisk will not get it smooth.

How to serve whipped feta

• With warm pita, crusty bread or crackers as part of a Greek mezze spread.
• Spread under roasted vegetables, such as our honey glazed carrots, or under grilled chicken.
• As a dip for cucumber, peppers and radishes.
• On toast with sliced tomatoes, olive oil and oregano for breakfast.
• With figs: sliced fresh figs or chopped Greek dried figs are a lovely match.

Variations

• Herby: blend in a handful of dill, mint or basil.
• Garlic: add a small grated clove for a punchier dip.
• Roasted pepper: blend in a roasted red pepper for a dip similar to Greek tirokafteri, minus the chilli heat.
• Lighter: use all yogurt and a little less oil.

Storage and food safety

For a spicy feta dip without honey, see tirokafteri. Keep whipped feta covered in the fridge and use it within 3 to 4 days. Add the honey and toppings just before serving. Like other dairy dips, it should not sit out at room temperature for more than 2 hours, or 1 hour on a hot day above 90°F (32°C), as the USDA advises for perishable foods. Honey should not be given to babies under 12 months old, as the CDC advises.

Explore more honey recipes and guides in the Greek honey collection, or browse the Greek pantry recipes and our pantry guide library.

Sources

• EUR-Lex: Commission Regulation (EC) No 1829/2002 registering “Feta” as a protected designation of origin
• USDA FSIS: “Danger Zone” (40°F–140°F)
• CDC: Foods and drinks to avoid or limit for infants

Whipped feta: frequently asked questions