This salty, tangy whipped feta dip is infused with savory sundried tomato oil. Serve it as an appetizer or use it as a spread on wraps and sandwiches!
Ever had whipped feta? It’s a tangy, creamy dream that you can use as a dip, a spread or a sauce. If you’re a feta lover like I am, you’ve gotta try whipping it. And the best part is that it only takes a couple of minutes, so you really have no excuse not to.
You can, of course, whip feta all by itself, but I love adding something special to mine. In this case: sundried tomatoes. They may not be in vogue like they were in the 1980s, but they’re seriously underrated flavor bombs. And they pair so perfectly with the creamy, salty feta!
What kind of feta should I buy?
The kind of feta you use is very important here. Look for “chunk in brine”-style feta, as it’s smoother, more moist and has a richer flavor. I love the brand Odyssey and have found it at most grocery stores for the same price as crumbled feta. If you can’t find brined feta, a regular block will also work. These blocks usually come shrink-wrapped instead of in a plastic tub.
I don’t recommend using crumbled feta for this recipe. It’s less flavorful, too dry, and often contains anti-caking agents that further impact the texture. While I haven’t tested it myself, crumbled feta likely won’t whip into a smooth, creamy dip like brined feta will. Plus, it just won’t be as delicious. And we want this to be as delicious as possible!
More appetizer recipes:
Easy Homemade Hummus
Potato, Bacon and Caramelized Onion Galette
Bruschetta Avocado Toast
Did you make this whipped feta dip? Leave a rating and comment below, then share a photo and tag me on Instagram!
PrintWhipped Feta and Sundried Tomato Dip
This salty, tangy whipped feta dip is infused with savory sundried tomato oil. Serve it as an appetizer or use it as a spread on wraps and sandwiches!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 8 servings 1x
Ingredients
- 8 ounces feta cheese*
- ½ cup plain Greek yogurt
- 2 tablespoons sundried tomato oil, from a jar of sundried tomatoes, plus more for serving
- 1 clove garlic
- 4 ounces chopped sundried tomatoes
- Kosher salt and black pepper
- Pita, toasted bread, crackers and/or veggies, for serving
Instructions
- In a food processor, combine the feta, Greek yogurt, garlic, salt and pepper. Blend on high speed, and while the food processor is running, drizzle the sundried tomato oil through the opening in the top. Continue blending until the mixture is a smooth, whipped consistency, about 1-2 minutes.
- Transfer the whipped feta to a bowl and fold in the chopped sundried tomatoes. Using the back of a spoon, make a few swoops on top of the dip. Drizzle over a little extra sundried tomato oil so it settles into the swoops (it should be looking very pretty at this point).
- Serve with pita, toasted bread, crackers, fresh veggies or anything else that looks dippable. Store in an airtight container in the fridge for up to 4 days.
Notes
- This recipe works best with the “chunk in brine” style of feta, or an 8-ounce block. I haven’t tested it with crumbled feta, but it may not work as crumbled feta is significantly drier in texture.
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