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All you need is 5 ingredients and 5 minutes to make this creamy, fluffy, tangy whipped feta with honey! This no-cook appetizer is absolutely amazing with crusty bread, fruit, olives, or whatever else you like. Make it for parties, holidays, or any time you need a quick and easy snack!

A brown bowl of whipped feta with honey on a tan counter next to glasses of a lemon cocktail, a wood board of bread, and brown bowls of pistachios, peppers, and olives.

In just a few weeks, I will be in Seattle dancing to Dua Lipa, drinking lots and lots of coffee, and of course visiting my favorite tiki bar, Navy Strength. I’m so excited!! I haven’t been to Seattle in autumn for like, 8 years, and it’s going to be so gorgeous and lovely.

Last time we were in Seattle, Marc and I went to this amazing Greek restaurant that had a feta dip I haven’t stopped thinking about. It was super creamy, lemony, and extra incredible thanks to some warm pita. (On a side note, that restaurant also gave Marc a pretty bad allergy attack thanks to an undisclosed pistachio situation lol. But the dip made up for it!)

I decided to recreate that dip using a recipe that I used to make all the time when I was in culinary school. It has tangy Greek yogurt, a nice dose of lemon zest, and a drizzle of honey for a little sweetness.

Also as a side note, just like my whipped brie or viral whipped goat cheese, you will need a food processor for this recipe. A blender will work in a pinch, but the processor is super helpful here!

Creamy feta cheese

White and brown bowls of feta, yogurt, oil, lemon zest, sesame seeds, and pepper flakes on a tan counter next to a jar of honey.

I tested this recipe with a few different types of feta cheese. Overall, a softer, crumblier feta cheese makes for a fluffier, creamier dip! If all you can find is harder feta cheese, it’ll still work, you might just have to blend it a little more.

Just make sure you are using a whole block of feta, not crumbles! It’ll have much more flavor and a nicer texture.

Step by step instructions

A food processor with cheese, yogurt, and lemon zest on a tan counter.
Blend the feta, Greek yogurt, and lemon zest in a food processor.
A hand drizzling olive oil into a food processor of cheese dip.
While the processor is running, drizzle in the olive oil.
A brown bowl of whipped feta with honey on a beige table next to brown bowls of olives, pistachios, peppers, and bread.
Then, spread the dip into a bowl. Drizzle it with honey and enjoy!

You want to blend the dip until it’s super fluffy and creamy, about 2-3 minutes. Just don’t over-blend or the cheese will warm up and become runny!

Use a blender

If you don’t have a food processor, a high-powered blender will also work. You’ll just need to scrape down the sides of the blender 3-4 times to make sure everything comes out nice and creamy!

Store for later

If you have leftovers, just cover the dip with a bowl cover or wrap and refrigerate it for 3-4 days. Keep in mind that the honey will release some liquid in the fridge, so you might want to hold off on the honey until you’re ready to eat the dip!

A hand dipping bread into a brown bowl of whipped feta with honey next to glasses of a lemon cocktail and brown bowls of olives, peppers, and pistachios with a tan background.

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5 Ingredient Whipped Feta with Honey

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
This whipped feta with honey has just 5 ingredients and takes 5 minutes to make! It's creamy, fluffy, and tangy thanks to a hint of Greek yogurt and a little lemon zest. Serve this dip with bread, pita, veggies, fruit, and olives. Beyond delicious!
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Ingredients

  • 8 ounces feta cheese, cold (226 grams)
  • 3/4 cup whole milk Greek yogurt (170 grams)
  • 1 1/2 teaspoons lemon zest (~1 big lemon)
  • 1-2 Tablespoons olive oil (14-28 milliliters)
  • Honey, for drizzling
  • Red pepper flakes, black pepper, & sesame seeds, for topping – optional

Equipment

  • Food processor or high-powered blender

Instructions 

  • Add the feta cheese, Greek yogurt, and lemon zest to the bowl of a food processor. Blend the mixture, scraping down the sides of the bowl 2-3 times, until the dip is creamy and there are no big chunks of cheese.
  • With the food processor running, drizzle 1 Tablespoon (14 milliliters) of olive oil into the dip. Blend for 1-2 minutes and then test the consistency – the dip should be super creamy and fluffy. If it's too thick, continue adding olive oil 1 teaspoon at a time until it reaches your desired consistency.
  • Spoon the dip into a serving bowl and drizzle it with honey, to taste. Sprinkle the dip with red pepper flakes, black pepper, and/or sesame seeds, if using. Serve the dip right away with bread, pita, fruit, or other dippers. Enjoy!

Notes

Pick a good-quality, softer feta cheese if you can find it. It makes the dip so much creamier! If all you can find is a harder feta cheese, it’s all good, you might just have to blend for longer.
Use cold ingredients. If they’re too warm, the dip can come out too loose.
You want to blend the dip until it’s super fluffy and creamy, about 2-3 minutes. Just don’t over-blend the cheese or it’ll warm up and become runny!
If you don’t have a food processor, a high-powered blender will also work. You will just have to scrape down the sides of the blender more often to get any chunks of cheese.
Cuisine: American, greek
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 130kcal, Carbohydrates: 6g, Protein: 9g, Fat: 9g, Saturated Fat: 3.5g, Cholesterol: 2.5mg, Sodium: 348mg, Potassium: 38mg, Fiber: 0.1g, Sugar: 5g, Calcium: 34mg
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