The Dish: Whipped Feta


I have a new obsession this summer with feta cheese. I have always liked the salty, brininess of feta, but I have developed a new fascination with how versatile it is when you do something really simple to it: whip it.

I have been making whipped feta almost every week and using it for so many dishes. It is a great base to a salad, a perfect dip for veggies and even a great spread for sandwiches. It is crazy simple to make and will keep in a covered container for up to a week. There is not much to the recipe I have provided below, but you can do so much with it. One of my favorite ways to serve it is pictured here. I spread a generous layer on the bottom of a salad bowl and top it with cubed watermelon, fresh mint, chopped pistachios, salt, pepper, and a sprinkle of olive oil and lemon juice. It makes a great lunch or starter for dinner.

whipped feta

The Dish: Whipped Feta


  • 12 ounces feta cheese
  • 1-2 tablespoons of milk or cream
  • Optional: lemon zest, 1 tablespoon honey
  • Salt and pepper


  • Add the feta and any additional ingredients you choose to a food processor. Add just enough milk to allow the mixture to blend into a smooth, thick paste. Refrigerate until ready to use.



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Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

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