Whipped Feta with Honey & Herbs

Name: Whipped Feta with Honey & Herbs
Total time: 10 min
Yield: About 1.5 cups (6–8 appetizer servings)
Cuisine: Mediterranean
Ingredients: 8 oz feta cheese, crumbled (block in brine preferred, drained); 1/2 cup Greek yogurt; 1 tbsp extra-virgin olive oil, plus more to drizzle; 1 tsp lemon zest; 1 tsp lemon juice; 1 tsp honey, plus more for drizzling; 1 tbsp chopped fresh dill; Pinch black pepper; Optional: pinch red pepper flakes; pomegranate arils for garnish

Briny feta whipped silky with Greek yogurt and olive oil, brightened with lemon and finished with honey and dill. Spread on crostini, serve with warm pita, or dollop onto salads and grilled veggies.

10 minutes Makes: ~1½ cups Category: Dip / Spread Vegetarian

Ingredients

8 oz feta cheese, crumbled (block-in-brine preferred, drained)
½ cup thick Greek yogurt
1 Tbsp extra-virgin olive oil, plus more to swirl
1 tsp lemon zest
1 tsp fresh lemon juice (more to taste)
1 tsp honey, plus more for drizzling
1 Tbsp finely chopped fresh dill
Pinch freshly ground black pepper
Optional: pinch red pepper flakes, pomegranate arils for garnish

Feta matters: Blocks packed in brine whip smoother and taste cleaner than pre-crumbled feta. If very salty, rinse quickly and pat dry.

Step-by-Step

Blend base. In a food processor (or with a hand mixer), combine feta and Greek yogurt. Process until very creamy, about 1–2 minutes.
Flavor. Add olive oil, lemon zest and juice, and 1 tsp honey. Blend again until silky and spreadable, scraping the bowl as needed.
Finish. Fold in dill and black pepper. Taste and adjust: more lemon for brightness, honey for balance, or a splash of olive oil for extra silk.
Serve. Swirl into a shallow bowl and finish with a drizzle of honey and olive oil. Garnish with dill (and pomegranate arils if using). Serve with pita chips, veggies, or crostini.

Consistency tips: For a looser dip, blend in 1–2 Tbsp milk or water. For a thicker spread (great for sandwiches), reduce yogurt to ⅓ cup.

Variations & Serving Ideas

Roasted garlic: Blend in 1–2 cloves soft roasted garlic.
Herby: Swap dill for mint, parsley, or basil—or use a mix.
Spicy harissa: Pulse in 1–2 tsp harissa paste or a pinch of red pepper flakes.
Roasted red pepper: Blend in ¼ cup chopped roasted peppers for color and sweetness.
Serving: Spoon over grain bowls, grilled salmon or chicken, tomatoes/cukes, or use as a crostini base with honeyed walnuts.
Make-ahead: Keeps well covered up to 4–5 days in the fridge. Stir before serving.

YieldAbout 1½ cups (serves 6–8 as an app)

Total Time~10 minutes

TagsMediterranean · Dip · Spread · Appetizer

AllergensDairy (feta, yogurt)