10-Minute Whipped Feta Dip (With Any Herbs)
Whipped Feta Dip could not be easier to make! Simply add feta cheese, fresh herbs, and reserved feta brine (or water) to a blender, then whip until creamy. I like to garnish with chopped nuts for added crunch. Serve with seasonal crudité, fruit, and crackers. A ridiculously easy no-cook appetizer that is delicious year round!
Servings: 6 servings
Calories: 115kcal
Equipment
Ingredients
- 8 oz feta, room temperature
- ¼ cup reserved feta brine, or water
- 2 Tbsp finely chopped dill, plus more for garnish
- 2 Tbsp finely chopped chives, plus more for garnish
- 1 Tbsp finely chopped mint
- 1 Tbsp finely chopped pistachio or toasted pine nuts
- Freshly ground black pepper, for serving
- ½ tsp flaky sea salt
Instructions
- Finely chop herbs. Finely chop all herbs, then set aside.
- Place ingredients in blender. Add 8oz feta crumbled, finely chopped herbs, and water (or feta brine) to the blender jar, then seal tightly. Blend until very smooth. If dip is too thick, add another tablespoon of water or brine (olive oil works too!), then blend again.
- Garnish, then serve. Transfer feta dip to a serving bowl, then top with extra herbs, freshly ground black pepper, and nuts, if using. Sprinkle with a ½ tsp flaky sea salt, then serve immediately.
Notes
- Doubling the recipe: If making a larger batch, follow the recipe as written but use a food processor—it handles the volume much better.
- Storage: Whipped feta will keep up to 1 week in an airtight container in the refrigerator.
- Freezing: You can freeze it for up to 3 months. Press a piece of plastic wrap directly onto the surface before sealing the container to prevent freezer burn.
- Make ahead: Absolutely! Since it keeps for a week, prepare it whenever it’s convenient and refrigerate until needed.
Nutrition
Calories: 115kcal | Carbohydrates: 2g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 617mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 1mg
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