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Creamy Whipped Feta Cheese Dip

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This no bake, super creamy whipped feta dip is a heavenly combination of tangy feta cheese, fresh mint, and pistachios.

There are a few things that gets me more excited than a creamy cheesy dip. I am helpless when standing in front of a bowl of melted cheese. While this whipped feta cheese dip isn’t a dish that’s hot and melty, it’s still creamy and tangy and perfect as a companion to a big plate of citrus roasted olives and baked jalapeno poppers.

Feta cheese is one of the healthier cheeses out there. Not only is it packed with proteins and healthy fat, it’s also good for your gut thanks to a probiotic yeast. Traditionally, feta cheese is made from sheep’s or goat’s milk making it lower in fat than most cheese made from cow’s milk.

Feta cheese from Greece is always labeled as “Greek Feta” while feta made from cow’s milk is designated as “feta-style”. Under European law, Greek Feta will be labeled with a PDO status (Protected Designation of Origin), meaning the cheese is entirely manufactured within a specific region of Greece.

To enhance the flavor of whipped feta, the feta cheese is mixed with Greek yogurt, lemon juice, and lemon zest, then topped with mint, parsley, red pepper flakes, and chopped pistachios. It’s an excellent dip with store bought or homemade pita chips and/or raw veggies.

You can also use the dip as a topper for roasted vegetables or a spread on a sandwich.

A drizzle of olive oil helps to round out the flavor, but feel free to use a flavored oil like garlic or lemon for an even more tasty dish.

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Whipped Feta Dip with Pistachios

Whipped Feta Dip with Pistachios

Yield: about 2 cups
Prep Time: 5 minutes
Total Time: 5 minutes

This lemony and creamy whipped feta dip is a perfect accompaniment to these Citrus Roasted Olives


  • 10 ounces block feta cheese
  • 1 cup plain Greek yogurt
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 3 tablespoons extra virgin olive oil + extra for drizzling
  • 2 tablespoons fresh mint leaves, minced
  • 2 tablespoons fresh parsley, minced
  • 1 teaspoon red pepper flakes
  • 2 tablespoons pistachios, lightly chopped


Lightly break up the block of feta and add to the bowl of a food processor.

Add the Greek yogurt. lemon juice, and the zest of 1 lemon to the feta.

Pulse, adding 3 tablespoons of olive oil to the processor.

Blend until creamy.

Transfer the whipped feta to a serving bowl.

Drizzle with olive oil and top with the mint leaves, parsley, red pepper flakes, and lemon zest.

Serve with pita chips or vegetable sticks.

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