Mediterranean Whipped Feta Dip is a creamy and smooth appetizer that is made with tangy feta cheese, greek yogurt, mayo, garlic, and dill. This healthy dip is very similar to Greek ktipiti or tirokafteri and Turkish Yoghurt Dip (Haydari). It is a very easy recipe and all you need is 10 minutes and a few ingredients to make this delicious appetizer/mezze.
Whipped feta is a perfect party food as it's fuss-free as well as being very tasty. This fluffy and smooth dip stiffens when it gets refrigerated and turns into a spread. If you want to use it as a dip, bring it to room temperature before serving.
Why This Recipe Works?
- You only need five ingredients!
- It is versatile, you can use it as a spread for breakfast or serve it as a dip for parties or a part of a mezze platter.
- It is ready in 10 minutes.
Ingredients and Substitutes
- Feta cheese - I use a good quality feta cheese block with a creamy texture that's been refrigerated in the brine. Stay away from crumbled feta, which usually is too salty and dry.
- Yoghurt - I use plain whole Greek or natural yoghurt with no sugar or fruit flavour added.
- Mayonnaise - It adds extra smoothness to the dip. You can substitute it with creme fraiche or olive oil.
- Dill - You can get creative and use any herbs you like such as parsley, mint or chives.
This is a very simple recipe and to achieve the best results, you need to follow a few simple steps:
- The main ingredient is feta cheese so try to use a good quality one, preferably made with sheep milk.
- Place the feta in a bowl of a food processor, fitted with the blade attachment. Add the Greek yoghurt to the bowl along with the minced garlic and mayonnaise. Blend until very smooth, scraping down sides as needed.
- The feta cheese is usually salty but it is good to check the seasoning and add salt if necessary. Add chopped dill and a pinch of freshly ground black pepper and pulse for 10-20 seconds at low speed. You can replace the dill with mint or parsley if you like.
- Transfer into a bowl and garnish with pomegranate seeds (or use sumac, olive oil, fresh herbs, nuts or chilli flakes).
Do you love Turkish mezze? For other great mezze recipes why not try:
Yes, feta dip is suitable for freezing. Simply place the leftover feta dip in an airtight container and keep it in the freezer for up to 3 months.
There are many ways to enjoy this herby Mediterranean-inspired dip. You can use it as a spread for wraps and sandwiches. Or serve it as a dip for vegetable crudités, toasted Pita Bread or Bazlama (Turkish Bread). It goes great with Spicy Chicken Wings, Chicken Shish Kebab or Lamb Shish Kebab. You can serve it as a part of a mezze board or you can use it as a sauce for Courgette Fritters (Mucver), or french fries.
Top Tip From The Chef
Use a high-quality feta cheese as it affects the texture and the taste of the dip. Always check before adding any seasoning.
I hope you enjoy the process of making this tasty Mediterranean-inspired feta dip as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Mediterranean Whipped Feta Dip
- 200 g feta cheese
- 115 g Greek yoghurt or natural yoghurt (½ cup)
- 50 g mayonnaise
- 1 clove garlic (minced)
- 1 tablespoon dill (chopped)
- 1 pinch freshly ground black pepper
- pomegranate seeds (optional) (to garnish)
- Place the feta in a bowl of a food processor, fitted with the blade attachment.
- Add the Greek yoghurt to the bowl along with the minced garlic and mayonnaise.
- Blend until very smooth, scraping down sides as needed.
- Check the seasoning and add salt if necessary.
- Add chopped dill and pinch of freshly ground black pepper and pulse for 10-20 seconds at low speed.
- Transfer into a bowl and garnish with pomegranate seeds (optional, you can use sumac, olive oil, fresh herbs, chopped nuts or chilli flakes for garnish)
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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