Whipped feta has, by far, been my favorite dish of the summer. The blend of salty feta cheese and fresh herbs from my garden was soul-satisfying! This recipe is my lemony and herb filled version. It’s simple to make and takes little time to prepare.

Uses for Whipped Feta Spread

This spread was a great way of leveling up my morning toast. I found myself spreading it on toasted bread and then topping with fresh heirloom tomatoes. I also topped made a toast combo of whipped feta, scrambled eggs, and diced tomatoes.

Side view of toasted bread that is topped with whipped feta, heirloom tomatoes and a basil leaf. — This toast is topped with the lemony whipped feta and heirloom tomatoes grown in my garden. The sweet basil is from my herb garden.

Toast with whipped feta, scrambled eggs, diced heirloom tomatoes, black pepper and herbs.

Mise En Place

1 8 oz Block of Feta Cheese
4 ounces of Cream Cheese – Bring to Room Temperature
Olive Oil
Lemon Juice
Chopped Herbs
Salt and Pepper

How to Make Lemony Whipped Feta Spread

I started by pulsing feta cheese chunks in the food processor with the metal blade attachment. I pulsed 8-10 times until the feta resembled small, coarse crumbles.

Crumbled feta cheese in the bowl of a food processor.

Next, I added in the softened cream cheese, olive oil, and lemon juice. I pureed the ingredients for about 3-4 minutes until blended and creamy. About half way through, I turned off the processor to scrape down the sides of the bowl. I also had a small taste to gauge how much seasoning to add since feta is naturally pretty salty.

Feta cheese crumbles and cream cheese squares in the food processor.

Creamy swirls of the whipped feta spread in the food processor bowl.

Lastly, I added in chopped herbs and my desired amount of salt and pepper.

I pureed for about 1 one additional minute and then served along side crackers. I also garnished with a sprig of basil and freshly cracked pepper.

Close up of the whipped feta dip in a serving bowl surrounded by round crackers. Basil on top as garnish.

Cooking Notes

I found it easier and quicker to blend the cheeses when the cream cheese was at room temperature.
If you feel your mixture is too thick, add a few teaspoons more of olive oil and blend.
If you refrigerate the leftovers, the mixture will solidify slightly. It helps to let the leftovers come back to room temp and then whisk for a few minutes.
The spread kept well in an air-tight container for about three days.

All in All

This is a versatile spread that is perfect for topping buttery crackers to dressing up toast. I love that I have a new recipe to incorporate the herbs and vegetables that I am growing in my own backyard. I hope you try this recipe out and enjoy it as much as I have all summer.

What kinds of dishes would you use this lemony whipped feta for?

Other dip/spread recipes you will enjoy:

Baked Spinach, Artichoke and Feta Dip – CLICK HERE

Herbed Ricotta Spread – CLICK HERE

Roasted Tomato Salsa – CLICK HERE

Lemony Whipped Feta Dip

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Prep Time 5

Cook Time 5

Total Time 10

Cuisine Mediterranean

Servings 6 people

Ingredients

4 Ounces Cream Cheese Room Temperature
8 Ounces Feta Cheese Block broken into chunks
2 Teaspoons lemon juice
1/4 Cup extra virgin olive oil
2-3 Teaspoons Chopped Fresh Herbs I used chives, parsley and basil
salt and pepper (to taste)

Instructions

In a food processor with, pulse feta cheese chunks 8-10 times until it resembles small, coarse crumbles.
Add in cream cheese, olive oil and lemon juice. Puree for about 3-4 minutes until blended and creamy. Scrape down sides if needed. Add in chopped herbs and desired amount of salt and pepper. Puree for 1 more minute.
Transfer dip into a bowl and garnish with fresh cracked pepper and springs of herbs. Serve with chopped vegetables, pretzels, crackers, etc.

Notes

Dip can also be used as a delicious spread on toast, bagels, and crackers. If you refrigerate the dip, it will solidify. You'll need to bring it back to room temperature again and whisk heavily.

Keyword dip, feta