Whipped Feta With Pita Recipe

Prepare ingredients

Crumble the feta if not pre-crumbled. Let the cream cheese sit at room temperature 15–20 minutes so it softens for easier blending. Zest and juice the lemon, mince the garlic, and measure the yogurt and olive oil.

Initial blending

In a food processor or high-speed blender, add the crumbled feta, softened cream cheese, Greek yogurt, lemon juice, lemon zest, minced garlic, honey, and 1 tablespoon olive oil. Pulse to combine until a coarse mixture forms, scraping down the bowl as needed.

Whip to smooth

With the processor running, stream in the remaining 1 tablespoon olive oil. Continue processing until the mixture is very smooth and spreadable, about 1–2 minutes. If the mixture seems too thick, add up to 2 tablespoons water, 1 tablespoon at a time, and process until you reach a creamy, airy consistency.

Season and finish

Taste and season with black pepper (and a pinch of salt only if needed — feta is already salty). Stir in the chopped fresh dill with a spatula or pulse 1–2 times to distribute. Transfer the whipped feta to a shallow serving bowl and smooth the top with the back of a spoon.

Drizzle the reserved 1 tablespoon olive oil over the top of the whipped feta. Sprinkle red pepper flakes if using, and scatter the chopped parsley or additional dill over the top.

If desired, place a small well in the center of the dip and add an extra drizzle of olive oil and a small pinch of lemon zest for color.

Warm the pita rounds briefly (30–45 seconds per side) in a dry skillet over medium heat or wrap in foil and heat in a 350°F (175°C) oven for 5 minutes. Cut into wedges if whole. Serve the warm pita or pita chips alongside the whipped feta with lemon wedges on the side.

Store any leftovers covered in the refrigerator for up to 4 days. Bring to room temperature and stir before serving; you may need to whisk in a teaspoon of olive oil or water to refresh the texture.