Whipped Feta Spread

I make this whipped feta spread at least twice a week, and I’m not exaggerating. Once you try it, you’ll understand why it ends up on my sandwiches, in my wraps, and honestly, sometimes I just eat it straight with crackers.

The combination of tangy feta and smooth cream cheese creates this incredibly creamy spread that takes literally five minutes to make. I’ve been making whipped feta spread for years now, and this version hits all the right notes without any fuss.

Why This Whipped Feta Spread Works

The beauty of this recipe lies in how the ingredients balance each other out. Feta can be salty and crumbly on its own, but when you blend it with cream cheese and Greek yogurt, it transforms into something entirely different. The cream cheese adds richness and helps mellow out the saltiness, while the Greek yogurt brings a light tanginess and keeps things from getting too heavy.

I add olive oil and a bit of water to get that silky, spreadable texture that makes it easy to slather on anything.

What I love most is that you can adjust the consistency by adding more or less water depending on whether you want a thick spread or a thinner dip.

Whipped Feta Spread Ingredients

For the base:

• 6 ounces feta cheese
• 4 ounces cream cheese
• 1/4 cup Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons water (add more if needed)

Optional extras:

• 1 clove fresh garlic
• A pinch of fresh or freeze-dried dill
• A squeeze of lemon juice

How To Make This Whipped Feta Spread

1. Add the feta cheese, cream cheese, Greek yogurt, olive oil, and water to a small blender or food processor. If you’re using any of the optional ingredients like garlic, dill, or lemon juice, toss those in too.
2. Pulse the mixture several times until everything combines and becomes smooth and spreadable. You want some small flecks of feta to remain for texture, so don’t blend it into complete submission.
3. Check the consistency. If it’s too thick for your liking, add another tablespoon of water and pulse again. Keep adding water a little at a time until you get the texture you want.
4. Transfer to a serving bowl and you’re ready to eat. Yes, it’s really that simple.

How to Store Leftovers

I keep my whipped feta spread in an airtight container in the fridge, and it stays fresh for about 5 days. Sometimes I get a full week out of it, but I usually eat it before then. Just give it a quick stir before using since the oil might separate slightly. If it seems a bit thick after being refrigerated, stir in a teaspoon of water to loosen it back up.

Topping Options to Serve with Whipped Feta Spread

I use this spread in more ways than I can count, but here are my most frequent applications:

As a dip: Serve it with pita chips, crackers, raw vegetables, or warm pita bread. I particularly like it with cucumber slices and bell pepper strips.

On sandwiches: Spread it on bread instead of mayo or mustard. It works beautifully on turkey sandwiches, veggie sandwiches, or even grilled chicken.

In wraps: Use it as the base layer in any wrap. It keeps everything moist and adds tons of flavor.

On burgers: Replace your usual burger sauce with this. It’s excellent on beef burgers, turkey burgers, or veggie burgers.

With grain bowls: Dollop it on top of grain bowls, salads, or roasted vegetable plates.

On toast: Spread it thick on toasted bread and top with sliced tomatoes, cucumbers, or a fried egg for breakfast.

Tips for Success

• Let your cream cheese sit at room temperature for 15-20 minutes before blending. It makes everything combine more easily and creates a smoother texture.

• Use good quality feta cheese. I prefer block feta over pre-crumbled because it has better flavor and texture. The pre-crumbled stuff often contains anti-caking agents that can affect how smoothly it blends.

• Start with less water than you think you need. You can always add more to thin it out, but you can’t take it away if you add too much.

• Taste before serving and adjust the seasoning. Depending on how salty your feta is, you might want to add a bit more lemon juice or a tiny pinch of salt.

• If you don’t have a food processor or blender, you can make this with a hand mixer, but it takes longer and you need to make sure your cream cheese is very soft first.

• Fresh garlic adds a nice kick, but don’t overdo it. One small clove is plenty, and remember that the garlic flavor will get stronger as it sits in the fridge.

Frequently Asked Questions About Whipped Feta Spread

Can I make this without Greek yogurt? Yes. You can use sour cream instead, or just add a bit more cream cheese and olive oil. The Greek yogurt adds tanginess and keeps it light, but it’s not essential.

Why is my whipped feta grainy? This usually happens if you don’t blend it long enough or if your cream cheese was too cold. Make sure your cream cheese is soft, and keep blending until smooth.

Can I freeze whipped feta spread? I don’t recommend it. Dairy-based spreads like this don’t freeze well and often separate or get watery when thawed.

How can I make it thicker or thinner? For thicker spread, reduce the water or skip it entirely. For a thinner dip consistency, add water one tablespoon at a time until you reach your desired texture.

Can I use low-fat or fat-free versions of these ingredients? You can, but the texture and richness won’t be the same. I find that full-fat versions create the best, creamiest results.

What other herbs can I add? Fresh basil, oregano, mint, or parsley all work well. You can also add dried herbs like Italian seasoning or za’atar for a different flavor profile.

Is this spread healthy? It has protein from the dairy, healthy fats from the olive oil, and probiotics from the Greek yogurt. Like most things, it’s fine in moderation as part of a balanced diet.

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