I am firmly of the opinion that whipped feta makes almost everything taste better. Blended with Greek yoghurt, olive oil and garlic until light and fluffy, it's creamy, salty, tangy and takes five minutes! I love spooning it onto warm pasta, but it's just as good with roasted vegetables, grilled meats or spread onto crusty bread.
Hi! I make this whipped feta whenever I have people coming over because it takes just a few minutes to make and people absolutely lose their minds over it! It has the lightest whipped cream texture and is absolutely dreamy spooned over a bowl of warm pasta.
The Greek yoghurt is what gives it that incredibly light, fluffy texture while adding just enough tang to balance the salty feta. I've paired it here with my Creamy Tomato Pasta, but once you've made a batch, I guarantee you'll be finding excuses to add a dollop to just about everything. Enjoy!
Ingredient notes
Feta - Use a creamy block feta rather than a dry, crumbly one. A softer feta blends into a much smoother, lighter whipped feta.
Greek yoghurt - Use an unsweetened full- fat Greek yoghurt for the creamiest texture.
Olive oil - A good quality extra virgin olive oil adds richness and helps create a smooth texture.
Garlic - One small garlic clove adds just the right amount of flavor without overpowering the feta. Roughly chop it before blending. Leave out if you wish.
Black pepper - Freshly cracked pepper is best.
Water - This helps create a light, fluffy consistency. The amount you need may vary slightly depending on the brand of feta and Greek yoghurt you use.
Optional add-ins
This is a fantastic base recipe to make your own.
- Lemon zest - Finely grate the zest of ½ a lemon for a fresh citrus flavor.
- Fresh herbs - Blend in a small handful of basil, parsley or dill.
- Red pepper flakes - Add a pinch for a little heat.
- Hot honey - Drizzle over the finished whipped feta before serving.
How to make whipped feta
The ingredient list is in the recipe card below, this is just a visual reference.
1. Blitz the feta until it starts to break down into fine crumbs.
2. Add the Greek yoghurt, olive oil, garlic, black pepper and water.
3. Blend until completely smooth and fluffy, scraping down the sides of the food processor as needed.
4. Transfer to a serving bowl or spoon onto your favorite dishes and enjoy.
Tips for the best results
- Use a creamy style feta - This is the biggest factor in getting a smooth, fluffy whipped feta. Very dry or crumbly feta can leave the mixture grainy.
- Scrape the sides of the processor - Stop the processor once or twice to scrape down the sides with a spatula so it mixes evenly.
- Adjust the consistency - If it's too thick just keep adding a teaspoon of water until you get the texture you desire.
- Serve at room temperature - The texture will be best served straight away but if you have made ahead and refrigerated then let it come to room temp before serving.
Try whipped ricotta next time!
Another easy creamy topping or dip that is ready in minutes.
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How to use whipped feta
One of the best things about whipped feta is how versatile it is. Here are some of my favorite ways to use it:
- On pasta. Spoon or pipe onto warm pasta for a creamy, tangy finish. I especially love it with my Creamy Tomato Pasta, Roasted Red Pepper Pasta or simple Butter Sauces.
- With roasted vegetables. Dollop it over roasted carrots, broccoli, pumpkin, eggplant or zucchini.
- Spread onto toast. Top with roasted tomatoes, fresh herbs, chili flakes or a drizzle of hot honey.
- As a dip. Serve with warm pita, crackers or fresh vegetables.
- With grilled meats. Pair it with grilled chicken, lamb or steak for a creamy topping.
Some other topping recipes
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Recipe
Easy Whipped Feta Recipe
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Equipment
- Food processor (I use a mini one but anything will work)
Ingredients
- 200 grams feta (not a crumbly style)
- 150 grams Greek yoghurt (a heaped ½ cup)
- 2 tablespoons olive oil
- 1 garlic clove, roughly chopped
- ¼ teaspoon black pepper
- 1 tablespoon water
Instructions
- Add the feta to a food processor and blitz for 20–30 seconds until it starts to break down into crumbs.
- Add the Greek yoghurt, olive oil, water, garlic and black pepper. Blend until completely smooth and light, scraping down the sides of the processor as needed.
- If your whipped feta seems too thick, blend in another teaspoon of water. Different brands of feta vary in moisture, so you may need a little more or less.
- Transfer the whipped feta to a serving bowl or spoon it straight onto warm pasta, roasted vegetables or your favorite dishes. Finish with a drizzle of olive oil and a few cracks of black pepper or red pepper flakes, if desired.
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
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