Whipped Feta Dip with Cucumber Salad
This refreshing whipped feta dip topped with a tangy cucumber salad is the perfect appetizer or side for warm days. Creamy, salty feta gets blended until silky and smooth, while the cucumber salad adds crunch and brightness. Serve it with warm pita, crackers, or raw veggies for a crowd-pleasing dish.
Prep & Cook Time:
Prep Time: 15 minutes
Chill Time (Optional): 30 minutes
Total Time: 15–45 minutes
Servings: 4–6
Ingredients:
For the Whipped Feta:
8 oz (225g) block feta cheese (not crumbled)
3 tbsp Greek yogurt or sour cream
2 tbsp olive oil
1 tbsp lemon juice (freshly squeezed)
1 tsp lemon zest
1 garlic clove (minced or grated)
Salt and pepper, to taste
For the Cucumber Salad:
1½ cups cucumber, finely chopped (Persian or English cucumber preferred)
1 tbsp red onion, finely chopped
2 tbsp fresh dill, chopped (or parsley or mint)
1 tbsp olive oil
1 tsp white wine vinegar or lemon juice
Salt and pepper, to taste
Instructions:
1. Make the Whipped Feta:
1. Crumble the feta into a food processor.
2. Add Greek yogurt, olive oil, lemon juice, zest, and garlic.
3. Blend for 2–3 minutes, scraping down the sides, until the mixture is super smooth and fluffy.
4. Taste and season with salt and pepper as needed. (Feta is salty, so go easy at first.)
2. Make the Cucumber Salad:
1. Combine chopped cucumber, red onion, dill, olive oil, vinegar or lemon juice in a bowl.
2. Season with salt and pepper.
3. Let sit for 10–15 minutes to meld flavors (optional but recommended).
3. Assemble:
1. Spread the whipped feta on a shallow plate or serving bowl.
2. Top with cucumber salad.
3. Drizzle with more olive oil, and garnish with extra herbs or a sprinkle of Aleppo pepper or sumac (optional).
4. Serve:
Serve immediately with pita chips, toasted baguette slices, or veggie sticks.
Optional: Chill whipped feta for 30 minutes for a firmer texture before topping.
Tips & Notes:
Use block feta: It whips better and is creamier than pre-crumbled.
For extra tang, add a splash of red wine vinegar or use more lemon juice in the cucumber salad.
Add texture: Top with chopped pistachios, zatar, or a drizzle of hot honey.
Make ahead: You can make the whipped feta a day ahead and store in the fridge.
Frequently asked questions FAQs:
Q: Can I make this vegan?
A: Yes! Use a vegan feta-style cheese and a plant-based yogurt like coconut or cashew yogurt.
Q: How long does it keep?
A: Whipped feta lasts 3–4 days refrigerated. The cucumber salad is best fresh but can sit for 24 hours.
Q: Can I use a blender instead of a food processor?
A: Yes, but you may need to stop and stir more often. A high-powered blender works best.
Q: What can I serve this with?
A: Pita bread, crostini, crudites, or as a side for grilled meats.
Nutritional Information :
Calories: 170 kcal
Total Fat: 14g
Saturated Fat: 5g
Carbohydrates: 4g
Sugars: 2g
Fiber: 1g
Protein: 6g
Sodium: 500mg