Whipped Feta Recipe

Drain and prep feta

If using feta in brine, drain well and press gently between paper towels to remove excess moisture. Crumble the feta into smaller pieces so it blends evenly.

Combine base ingredients

Place crumbled feta, Greek yogurt, lemon juice, 2 tablespoons olive oil, peeled garlic clove, and 2 tablespoons cold water into a food processor or high-speed blender.

Whip until smooth

Process on high for 30–60 seconds, stopping to scrape down the sides as needed, until the mixture is very smooth and airy. If mixture is too thick, add additional cold water 1 teaspoon at a time until desired creamy consistency is reached.

Season

Taste and season with pink finishing salt (start with 1/4 tsp if your feta is salty) and freshly ground black pepper. Pulse once or twice to incorporate.

Fold in fresh herbs

Transfer whipped feta to a shallow serving bowl. Gently fold in most of the chopped dill, parsley, and chives, reserving a small amount for garnish.

Finish and dress

Use the back of a spoon to make a shallow swirl in the top of the dip. Drizzle 1 tablespoon extra-virgin olive oil over the surface, sprinkle the chopped pistachios and the reserved herbs on top, and grate the lemon zest over everything if using.

Adjust final seasoning

Taste one more time and add a tiny pinch more pink salt or a few drops of lemon juice if needed. The final seasoning should balance tang, saltiness, and brightness from herbs.

Serve the whipped feta at room temperature alongside warm pita, grilled flatbread, or crusty bread and/or crudité for dipping. Leftovers will keep in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving.