Whipped Feta Cheese Dip
This creamy whipped feta cheese dip is ready in just 5 minutes in a blender or food processor! It's the perfect appetizer dip recipe served with fresh veggies and pita chips for any party!
Servings: 8 servings
Calories: 124kcal
Equipment
- food processor
Ingredients
- 8 ounces block feta cheese brine drained and reserved for another use
- ½ cup greek yogurt
- juice of ½ lemon
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Garnish
- ¼ cup sundried tomatoes
- 2 Tablespoons fresh basil minced
- ½ teaspoon red pepper flakes
- 2-3 Tablespoons olive oil
Instructions
- Crumble the feta cheese and add to a food processor or blender. Add greek yogurt, lemon juice, garlic, salt and pepper. Blend until a smooth, even texture, about 3-4 minutes. Scrape down the sides if necessary.8 ounces block feta cheese, ½ cup greek yogurt, juice of ½ lemon, 2 cloves garlic, ½ teaspoon salt, ½ teaspoon black pepper
- If a smoother consistency is desired, pass the mixture through a fine mesh strainer, pushing any leftover crumbles of feta through.
- Remove the dip to a large serving bowl, then top with the sun dried tomatoes, basil and red pepper flakes. Drizzle with the olive oil and serve.¼ cup sundried tomatoes, 2 Tablespoons fresh basil, 2-3 Tablespoons olive oil, ½ teaspoon red pepper flakes
Notes
How to Store Leftover Whipped Feta Dip
If you’re not serving this feta dip immediately, store it in an airtight container in the refrigerator for up to 3 days. Just be sure to give it a good stir before serving.
Nutrition
Serving: 1serving | Calories: 124kcal | Carbohydrates: 4g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 26mg | Sodium: 479mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 214IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 1mg