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Creamy Whipped Feta Dip

This creamy, tangy, whipped feta dip takes about 5 minutes to make with feta cheese, labneh (strained Greek yogurt), a lemon, and some spices.  

It's the ultimate fast and easy Mediterranean diet appetizer that pairs beautifully with some fresh vegetables and pita triangles.

And leftover feta dip does double duty as a sandwich spread, condiment, or pasta sauce enhancer. Keep reading to learn all the different ways to use this versatile dip. Because once you learn how to make it, you won't want to be without it!

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Why This Recipe Works

I know you'll love this whipped feta dip recipe as much as I do because:

  • This simple dip has so many uses, from a tasty appetizer to a condiment for chicken or fish, to the star of your mezze platter.
  • It's ridiculously fast and easy to make, so it's perfect for those times when the party ends up at your house and you need something satisfying to serve but quick to prepare.
  • It's good for you! Feta and labneh (strained Greek yogurt) are classic foods in the Mediterranean diet. They're full of protein and calcium, and labneh is a source of probiotics.

Recipe Ingredients

You only need a few ingredients to make this feta dip. Here’s what I use. Substitutions and variations are listed in the section below.

See my recipe card for the complete list of ingredients with measurements.

Ingredients needed to make whipped feta dip

Feta cheese. For the best-tasting, creamiest dip, always use a block of good-quality Greek feta in brine. Skip the crumbles because they often include cellulose or other anti-caking ingredients that make them dry.

Labneh is strained plain Greek yogurt, similar to a soft, tangy Greek cream cheese. Natural food stores usually carry labneh in tubs in the cheese department. But it's also easy to make your own labneh by straining about one cup of plain Greek yogurt. I’ve included instructions in the recipe card below.

Za’atar is a Mediterranean spice blend made of oregano, marjoram, sumac, sesame seeds, and sometimes other spices. Look for it in the spice section.

Substitutions and Variations

Instead of labneh, you can use plain, whole-milk Greek yogurt (unstrained). However, if you have any leftover dip, it may get a bit watery if made with plain yogurt, so either stir it well before serving or drain off the liquid.

Instead of za’atar, you can use dried oregano, cumin, or both. Experiment with your favorite dried herbs. Start with small amounts (¼ to ½ teaspoon) and add more to taste. It’s also OK to skip the herbs because a pinch of salt and lemon adds a lovely flavor.

Try a sprinkle of toasted pine nuts, pistachios, or walnuts on top when you serve this whipped feta dip.

If you have preserved lemons, use some of those instead of the fresh lemon zest and juice.

For a sweet version, skip the spices and drizzle regular or hot honey over your dip.

Step By Step Instructions

First, place the feta cheese, labneh, lemon zest, lemon juice, and half the za'atar in the bowl of a food processor fitted with the chopping blade. 

Whipped feta dip step one

Second, process the mixture for about 60 seconds or until it’s completely smooth, scraping down the sides periodically. If needed, process again until there are no lumps and the mixture is whipped. 

whipped feta dip step two.

Third, taste the dip and season with a pinch of salt if needed. Give it one more spin in the food processor, and then spoon it onto a plate or into a shallow bowl.

Whipped feta dip step three.

Fourth, drizzle about two teaspoons of good-quality olive oil over the dip and sprinkle the remaining za’atar.

A white serving plate with whipped feta dip. A cut lemon, spoons, and plate of crackers are in the background.

Expert Tips

I prefer labneh for this dip vs. plain Greek yogurt because it has a tangier flavor and thicker consistency. If you use plain Greek yogurt, choose a thicker yogurt instead of a softer one. I recommend Fage. If you want to make your own labneh, you can use non-fat, 2%, or whole milk Greek yogurt.

Make sure you drain your feta if it’s packed in brine. Otherwise, your dip will be runny.

Don't add salt to the feta dip until you taste it. Feta cheese is already very salty, and it's easy to oversalt. Personally, I don't add any extra salt to the recipe.

If you don’t have a food processor, you can use a blender, but you’ll have to scrape the sides down frequently. 

How to Eat Whipped Feta Dip

Serve this as a delicious appetizer dip or a light meal with homemade crackers or pita bread triangles, raw vegetables, and some Greek olives. 

Whipped feta dip is also mindblowing:

Recipe FAQs

Can you make this whipped feta dip ahead of time?

Yes, you can prepare it up to a day ahead of time, but don’t add the drizzle of olive oil or final sprinkle of spices. Keep it covered in the refrigerator and give it a stir before serving. Add the olive oil and sprinkle of spices just before serving.

How long can you keep this dip?

Leftovers will keep covered in the refrigerator for up to three days. I do not recommend freezing this dip.

What is the liquid that drains off of Greek yogurt? 

It’s whey, a type of protein in dairy foods. You can discard it or save it and add it to a smoothie if you like.

Don't miss these other fast and easy appetizer and dip recipes.


overhead shot of white feta dip with a plate of crackers nearby

Creamy Whipped Feta Dip

An easy Mediterranean appetizer that's full of bright lemon and feta flavors
5 from 6 votes
Print Pin
Course: Appetizer, Snack
Cuisine: Mediterranean
Diet: Lower Carb, Heart Healthy, Vegetarian
Prep Time: 5 minutes
To make labneh: 1 day
Total Time: 1 day 5 minutes
Servings: 10
Calories: 82kcal


  • ¾ cup Labneh homemade (see below) or store-bought
  • 7 ounces Feta cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon za'atar divided
  • 2 teaspoons olive oil

For Homemade Labneh

  • 1 cup plain Greek yogurt
  • pinch kosher salt


Homemade Labneh

  • If making homemade labneh, line a colander with cheesecloth. Pour the Greek yogurt into the cheesecloth and tie up the sides to make a little bundle.
  • Set the colander with the bundle of Greek yogurt over a bowl to catch the liquid from the yogurt. Leave it in the refrigerator overnight and up to 24 hours to drain.
  • When ready to use the labneh, discard the liquid (or reserve it and add it to a smoothie) remove the yogurt from the cheesecloth and place it in a bowl. Add a pinch of salt or to taste.

Whipped Lemon Feta Dip

  • In the bowl of a food processor fitted with the blade, combine the labneh, feta cheese, lemon zest, lemon juice, and ½ teaspoon of za'atar.
  • Process for about 60 seconds, scraping down the sides of the bowl periodically. Check to make sure the mixture is smooth. If it's still lumpy, process until smooth.
  • Taste and add salt if necessary. Note you may not need any salt because feta cheese is very salty.
  • To serve, spoon the dip into a bowl or on a plate. Garnish with the remaining ½ teaspoon of za'atar and a drizzle of olive oil.


Nutrition facts data is with nonfat Greek yogurt. Store-bought labneh if often full-fat but you can use nonfat or 2% yogurt to make homemade labneh.
Serve with pita chips or fresh pita triangles and fresh vegetables.
Store leftover dip in an airtight container for up to 3 days.


Calories: 82kcal | Carbohydrates: 2g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 239mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 0.3mg
Did you make this recipe?Tag me @CravingSomethingHealthy!

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