This whipped feta cheese dip is ultra-creamy and salty with a hit of sweetness from roasted cherry tomatoes and mellow garlic. It’s the kind of appetizer people won’t stop talking about. Serve it with crackers, sourdough, or your favorite GF option—perfect for a party, mezze board, or easy dinner starter.
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Whipped Feta Dip
You might have seen it on Tik Tok, Instagram or it’s popped up in a cooking magazine, but whipped feta is THE appetiser of the season!
In this Mediterranean-inspired dip or spread recipe, the feta is blended with Greek yoghurt (or sour cream, in my case) and a little olive oil until it’s smooth and fluffy like whipped cream.
The added yogurt or sour cream takes down the saltiness of the feta cheese and adds a little tang. I’ve seen it made with cream cheese too, so there are many variations. You will often see additions of lemon zest or garlic as well.
In my dish, I top the whipped feta with slow-roasted cherry tomatoes and garlic, which bring a beautiful contrast of sweetness and that lovely caramelised acidity. You can taste a hint of cinnamon and cumin seeds, which adds to the whole Mediterranean flair of this recipe. This is a must-try feta recipe!
👩🍳 You might also like these Mediterranean recipes: try my Spanakopita-inspired spinach feta frittata, my one-pot Spanish chicken and rice, this Persian salad, and the Greek-inspired chickpea soup. To start the meal, try one of these Mediterranean appetizers, and if you love feta, check out these corn fritters with whipped feta and more tasty feta cheese recipes. PS. if you love this dip, check out my blogging friend Ksenia’s roasted carrot dip with whipped feta and dukkah. Or try my buffalo chicken dip with cottage cheese, corn & cream cheese dip, my smoked salmon dip.
How To Serve It
Whipped feta is versatile and can be served as a dip, slathered on toast and sandwiches, dolloped into soups, and more. As an appetizer or finger food, I usually serve it with crackers or mini sourdough toasts and provide a few teaspoons on the side.
I always recommend that my guests scoop some tomatoes and garlic along with the feta as it’s the combination of flavors that makes everyone go WOW. As my friend said recently, ‘I love this a lot, I want to make it for Christmas’ – which is a sign this recipe belongs on the Cooked & Loved website.
For a low-carb or grain-free version, you would serve this dip with suitable crackers or in lettuce cups. It could be fun on top of roasted potato chips or with grilled eggplant.
Leftover whipped feta is lovely over sourdough with sliced tomatoes, cucumber or avocado on top. It can be stirred into scrambled eggs and is very nice in any soup but especially pumpkin or tomato soup.
Oh, and make sure to try it with a drizzle of hot honey over the top! I have a recipe for hot honey here.
What You’ll Need
Here is what you will need to make this delicious whipped feta. Full measurements are in the recipe card below.
- Feta cheese – there are a few types of feta, some saltier, some more crumbly. You can use any feta, but my preference is the smooth kind like Danish feta. I find that it’s less salty and easier to whip. Greek feta also comes in varieties, and I recommend going for the less grainy/crumbly one.
- Sour cream – you can use full-fat or light sour cream, alternatively unsweetened Greek yogurt, which will be a little tangier.
- Tomatoes – cherry tomatoes or small grape tomatoes are best as they are much sweeter and easier for scooping a couple of pieces with the dip.
- Garlic – you need at least one head of garlic, I think I used about 15 cloves at least. Go for smaller to medium cloves or cut the larger ones in halves. It might seem like a lot of garlic but its flavor is very mellow after roasting.
- Spices – cumin seeds and cinnamon – guys, trust me on these ones! The smell of tomatoes roasting with these spices will make you think you’re baking dessert.
How To Roast Cherry Tomatoes & Garlic
You will find the full recipe card with ingredients and nutritional breakdown below. Here are some step-by-step photos to guide you along.
- Step 1. Preheat the oven to 180 C / 355 F.
- Step 2. Cut tomatoes in halves and peel the garlic but leave whole. Place both on a flat baking sheet, drizzle with olive oil and sprinkle evenly with cumin seeds, cinnamon and salt. Use your hands to toss everything together and spread on the tray. I like to turn all of the tomatoes facing up so that the juices don’t escape too much.
- Step 3. Pop in the oven for about 35-40 minutes, no need to turn or stir anything but you might want to turn the baking tray around if your oven has hidden hot spots.
- Once ready, remove the tray and let it cool down slightly. Use a spatula to scrape off the tomatoes and garlic, and all the yummy juices, into a bowl and set aside.
How To Make Whipped Feta Cheese Dip
This part is easy! You will need either of the following to whip the feta: a food processor, a high-speed blender, an electric whisk or a stick blender, which I used.
- Break feta into chunks and add to a bowl together with sour cream or Greek yogurt. If using Greek yogurt, the dip will be tangier; if sour cream, it will be more creamy, rich and a little less tangy. Your choice! I like sour cream here. Drizzle olive oil and add a splash of water (about 2 tbsp) if using sour cream.
- Blend until whipped, smooth texture. Stop and start, scraping the sides along the way. If it feels too thick and your blending tool is struggling, add another splash of water.
- Finish the dish by spreading the whipped feta in a serving bowl. Make a deeper indent in the middle and top with roasted tomatoes and garlic. Drizzle the whole thing with a little extra olive oil, a pinch or two of chilli flakes and some aromatic fresh mint or basil. I used mint and it was gorgeous.
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Ingredients
For roasted tomatoes & garlic
- 13 oz cherry tomatoes 350-400 g, halved
- 15 garlic cloves peeled but left whole (choose medium cloves)
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- ½ teaspoon cinnamon powder
- 1 teaspoon salt
For whipped feta
- 8 oz feta cheese 200-225 g, smooth kind like Danish feta
- ¾ cup sour cream or Greek yogurt
- 2 tablespoons olive oil plus more for drizzling
- 2 tablespoons water if using sour cream as it's thicker than yoghurt
To garnish
- Chilli flakes
- Chopped mint real nice!
Instructions
Make Roasted Tomatoes & Garlic
- Preheat oven. Preheat the oven to 180 C / 355 F.
- Prepare tomatoes. Cut tomatoes in halves and peel the garlic but leave whole. Place both on a flat baking sheet, drizzle with olive oil and sprinkle evenly with cumin seeds, cinnamon and salt.
- Use your hands to toss everything together and spread on the tray. I like to turn all of the tomatoes facing up so that the juices don’t escape too much.
- Roast tomatoes. Pop in the oven for about 35-40 minutes, no need to turn or stir anything but you might want to turn the baking tray around if your oven has hidden hot spots.
- Once ready, remove the tray and let it cool down slightly. Use a spatula to scrape off the tomatoes and garlic, and all the yummy juices, into a bowl and set aside.
Make whipped feta cheese
- Set up the blender. You will need either of the following to whip the feta: a food processor, a high-speed blender, an electric whisk or a stick blender, which I used.
- Get ingredients ready. Break feta into chunks and add to a bowl together with sour cream or Greek yoghurt. If using Greek yoghurt, the dip will be tangier; if sour cream, it will be more creamy, rich and a little less tangy. Your choice! I like sour cream here. Drizzle olive oil and add a splash of water (about 2 tbsp) if using sour cream.
- Whip. Blend until whipped, smooth texture. Stop and start, scraping the sides along the way. If it feels too thick and your blending tool is struggling, add another splash of water.
Notes
Nutrition
More Recipes With Feta
- Feta Salad With Crunchy Veggies
- Eggs And Feta On Toast
- Chorizo Salad with Roasted Veggies & Feta
- Lamb Burgers With Feta
More Mediterranean Recipes
Avocado Halloumi Salad
Keto Bowls With Greek Chicken
Spanish Cauliflower Rice (With Chorizo, Chicken & Shrimp)
Pumpkin Hummus Dip
can you make the tomatoes the day prior and the just reheat. I have limited oven space and don’t want that strong garlic smell in the air. Thanks
Yes, absolutely. You can also have them on top cold, they end up tasting a bit like semi-dried tomatoes.The tomatoes should keep for 24-48 hours in the fridge, no problem
Hi,
Can’t wait to try this. How far in advance can I make this and what’s the best way to store premade?
Thanks
This looks absolutely delicious!
I’m planning on making it for Christmas Eve. I was wondering if you crushed the cumin seeds or left them whole.
I left them whole but you can crush them slightly to release more of their aroma.
I made this dip for my book club girls and we all loved it. Served with warm bread and crackers. Easy peasy and delicious. Thank you
Good books and whipped feta = total bliss! Thanks for sharing it with the girls.
Took this to a friends place today for Xmas drinks. Went down extremely well.
Thanks, Sue. Glad you all enjoyed it!
Can this be made with goat cheese instead of feta?
Yes!
This was absolutely delicious and such an an attractive dish to share with friends. Will be making at Christmas for sure
Thanks, Suzie.