Looking for a crowd-pleasing appetizer that comes together in minutes? This creamy whipped feta dip with lemon and thyme requires just 15 minutes and a food processor. It is fresh, tangy, and works just as well on a burger as it does with pita chips.
Why You Will Love This Whipped Feta Dip
- Ready in 10 Minutes: No cooking required—just toss everything in the food processor and blend.
- The "Fancy" Factor: It looks elegant on a serving platter but is cheaper and easier than a charcuterie board.
- Versatile: It’s thick enough to be a dip for pita chips, but thin enough to drizzle over roasted vegetables or grilled chicken.
- Bright & Tangy: The lemon zest cuts through the rich, salty feta for a perfectly balanced bite.
Why We Use the Ingredients
- Feta Cheese: The star of the show. It provides the salty, tangy base structure of the dip.
- Lemon Zest: Adds a bright, citrusy floral note that cuts through the rich fat of the cheese and cream. Using zest rather than juice prevents the dip from curdling or becoming too watery.
- Thyme: Adds an earthy, herbal layer that complements the lemon.
- Heavy Cream or Milk: Used to loosen the stiff feta cheese into a dippable, airy consistency. Cream makes it richer; milk makes it lighter.
- Black Pepper: Adds a mild background heat to round out the flavors.
- Whey (Optional): Helps emulsify the dip and adds an extra punch of fermented, salty flavor that water or milk cannot replicate.
How to Make the Feta Dip
- Prep the Aromatics: Zest the lemon directly over your food processor or blender bowl. This captures the essential oils that might otherwise be lost on a cutting board. Add the black pepper and thyme.
- Combine Cheese and Spices: Add the feta cheese to the bowl. If you are using block feta packaged in brine, feel free to add 2 tablespoons of the whey for extra flavor (optional).
- Initial Blend: Pulse or blend the mixture until the ingredients just start to come together and break down. It will look crumbly at this stage.
- Emulsify: With the motor running (if possible) or in batches, pour in the cream or milk.
- Adjust Consistency: Continue blending until the dip is smooth and airy. If you plan to use this as a salad dressing or sauce, you may want to add a little more cream, one tablespoon at a time, until it reaches your desired thickness.
- Serve: Transfer to a serving bowl and serve immediately with fresh veggies or crackers.
This feta appetizer is one of my favorite appetizers but I have others like my pear and arugula crostini or my spanakopita dip! Or if you're looking for another fantastic appetizer, try our homemade olive tapenade!
FAQ's:
You can use either fresh or dried thyme. Fresh thyme will give a fresher taste immediately, but dried thyme will blend well with the other ingredients over time.
It typically lasts 3-4 days in the refrigerator in an airtight container.
Using a rasp grater is highly recommended for zesting the lemon directly over the food processor or blender. This ensures all the essential oils and zest make it into the dip for maximum flavor.
Beyond serving it with veggies and crackers, this versatile dip is great on salads, used as a sauce on burgers or chicken, or served as a quick appetizer.
While both work, block feta often provides a better taste because it is usually packaged in whey. Crumbled feta usually does not include whey, which offers less flavor.
Recipe
Whipped Feta Dip with Lemon & Thyme
Ingredients
- Zest of one lemon
- 8 ounces of feta
- ½ teaspoon of cracked black pepper
- 1 teaspoon of dried or fresh thyme
- ½ cup of cream or milk
- 2 tablespoons of whey that feta is packaged in optional see notes
Method
- Place zest of lemon, pepper, thyme, and feta into the bowl of blender or food processor. Add whey if desired.
- Blend until just combined.
- Add cream and blend until desired thickness is achieved
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