Whipped feta dip comes together in a food processor. It has hints of lemon, dill, and garlic. Its a perfectly light and salty dip served with pita chips or veggies.

Let me introduce you to the easiest and fanciest looking football food dip.

It is a light appetizer dip to start off the game.

Or even to start off a dinner.

Whipped feta dip is made with the following ingredients:

• feta cheese
• lemon juice
• lemon zest
• garlic
• dill
• oregano
• crushed red pepper flakes
• salt & pepper
• sour cream
• mayonnaise

The dip is very low maintenance.

You can make it the day before and store it in the fridge.

It will harden up a little bit but it will still be wonderful right out the fridge.

I know that some people are mayo-adverse.

Feel free to substitute in plain Greek yogurt.

HELPFUL TIP!

Go easy on the salt!

Add only 1/4 tsp at a time! Feta is a salty cheese as is so you may not need the full 1/2 tsp of salt for the dip.

I love to top the dip with this artichoke antipasto from Trader Joe’s for the topping.

If you aren’t near a TJ’s, here is how you can whip up your own topping.

Chop up about 1/4 cup of jarred artichokes and then mix in 1/2 tsp of jarred pesto.

The artichoke antipasto is not necessary.

You could also make the cucumber bruschetta from this recipe which would add a nice crunch to the dip.

I just tried to recreate the feel and look of a store-bought Sabra hummus dip.

You can also add some extra-virgin olive oil, sesame seeds, crushed red pepper flakes, and a little fresh dill to the top of the dip.

I also like the taste of pesto, Za’atar seasoning, or some chili garlic oil on top.

Everybody is still all into that baked feta pasta.

I prefer this dip. It is easy to throw together at the last minute.

It makes feta the star of this show.

Whipped Feta Dip

Yield: Serves 6-8

Prep Time: 5 minutes

Total Time: 5 minutes

Easy whipped feta is made in the food processor with lemon, garlic, dill, oregano, mayo, and sour cream.

Print

Ingredients

• 8oz block feta cheese
• juice from 1/2 lemon, about 1 tbsp
• zest from 1 lemon
• 1 garlic clove, grated
• 1/2 tsp dry or fresh dill
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• a few tbsp artichoke antipasto, olive oil, sesame seeds, dill, crushed red pepper flakes for topping

Instructions

1. Crumble the feta block into the food processor. Top with the lemon juice, lemon zest, dill, oregano, garlic, pepper, crushed red pepper flakes, and 1/4 tsp salt. Pulse until finely minced.
2. Add the sour cream and mayo. Puree until smooth and whipped. Taste and add more salt if needed. and Then puree for another minute or two to combine.
3. Transfer the dip to a medium serving bowl. Make a swirl with a teaspoon and then drizzle olive oil and dollop the artichoke antipasto into the indentation in the dip.
4. Sprinkle with sesame seeds, dill, and crushed red pepper flakes.
5. Cover the bowl with plastic wrap and store in the fridge until ready to serve. Can be made 24 hours in advance.

Notes

If you cannot find the Trader Joe's Artichoke Antipasto just mince up 3 jarred artichoke hearts and mix them with 1/2 tsp jarred pesto. Dollop that on top.