Whipped Feta Recipe

Prepare ingredients

Remove feta from refrigerator 10–15 minutes before starting so it softens slightly. Zest the lemon, then juice it. Strip thyme leaves from stems and roughly chop the leaves if the sprigs are large.

Rough break and combine

Crumble or roughly break the block feta into 1–2 inch pieces and place in the bowl of a food processor. Add the cream cheese, Greek yogurt, 1 tablespoon olive oil, lemon juice, lemon zest, and chopped thyme.

Process until smooth

Pulse the food processor to combine, then run it continuously for 30–60 seconds until the mixture is smooth and creamy. Stop and scrape down the sides as needed. If the mixture is too thick, add up to 1 tablespoon cold water, 1 teaspoon at a time, and process again until you reach a spreadable consistency.

Season

Taste the whipped feta and add freshly cracked black pepper. If you want a touch of balance against the saltiness, stir in the optional 1 teaspoon honey and pulse once. Adjust lemon juice or thyme to taste, pulsing briefly to incorporate.

Finish

Transfer the whipped feta to a shallow serving bowl. Smooth the top with the back of a spoon, creating a small well in the center.

Drizzle 1 teaspoon olive oil over the top, sprinkle with a few additional fresh thyme leaves, and finish with an extra crack of black pepper. If using, drizzle the tiny bit of honey over one side for contrast.

Serve immediately with toasted bread, crackers, or crudités. Leftover whipped feta can be stored in an airtight container in the refrigerator for up to 4 days.