Whipped Feta Recipe

Prep the cheese

Crumble the feta into medium pieces if not pre-crumbled. Softened cream cheese should be at room temperature to blend smoothly; if chilled, microwave for 8–10 seconds to soften slightly.

Combine in food processor

Place the crumbled feta, softened cream cheese, Greek yogurt, minced garlic, lemon zest, lemon juice, and honey (if using) into a food processor fitted with the S-blade.

Pulse and scrape

Pulse the mixture in 10–15 second bursts, stopping to scrape down the sides with a rubber spatula between pulses so all solids incorporate evenly.

Add oil, seasoning & adjust texture

With the processor running on low, stream in 2 tablespoons olive oil. Taste and add ground black pepper. If the mixture is too thick or grainy, add up to 1 tablespoon hot water, 1 teaspoon at a time, running briefly after each addition until the texture is glossy and spreadable but still holds shape.

Final whip

Run the processor for a final 20–30 seconds until the spread is light, airy and smooth. Avoid over-processing, which can become too thin.

Transfer the whipped feta to a shallow bowl or small serving plate and use the back of a spoon to create gentle swirls on the surface.

Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle smoked paprika or Aleppo pepper, and scatter chopped fresh herbs evenly.

Serve immediately with toasted pita, crostini, or vegetable crudités. Alternatively, cover and chill for up to 24 hours; bring to near room temperature (15–20 minutes) before serving to regain creaminess.