One of the things I missed when I moved cities was that I could no longer get my spiced feta in oil at the local supermarket. That particular concoction was flavored with thyme and chili peppers, swimming in a bath of olive oil. It was perfection when spread over crusty bread or over pitas, but now I have options as this whipped feta dip combines some of the same flavors in a handy texture that’s perfect for dipping pita chips into.
This dip bears some resemblance to the Mediterranean dip, htipiti, with a few differences. Htipiti is reddish in color thanks to a lot of red bell pepper in the mix. However, this whipped feta dip has only a small amount of red flakes in it.
The texture of this dip is really wonderful, too, as the addition of both sour cream and mayonnaise lends an ultra creamy quality to the cheese. You can also use yogurt instead of the sour cream if you prefer. Blended together in the food processor or blender along with spices and lemon zest, what you end up with is a deep flavor that’s perfectly offset by the brightness of citrus.
It’s best here to use a block of feta cheese, as it is cheaper and has more flavor than the crumbles. Often the block feta haas more moisture and more salt as well, which is better for making dip.
You can spread this on bread for a snack, as a flavoring for sandwiches, or serve as an appetizer with pre-made pita chips. But, for a really great pairing you can make your own pita chips at home.
Simply cut the pitas into wedges, then preheat the oven, pour a small amount of olive oil on a baking sheet, and add the pita pieces on top. Then bake for 10 minutes at 350˚F for pita chips that are big enough to really scoop up the dip, and with a flavor I prefer to the homemade. For this process you’ll want the flat style pitas, not the pocket kind.
The final step is to fill a bowl with the dip and garnish with olive oil, sesame seeds, and/or some more red pepper flakes. If you love feta like I do then this savory and creamy whipped feta dip really hits the spot.
Whipped Feta Dip
15m prep time
10m cook time
For the dip:
- 1 8-oz block feta cheese
- 1/2 cup sour cream or yogurt
- 1/2 cup mayonnaise
- zest of 1 lemon
- 1 small clove garlic, chopped
- 1/4 tsp dried dill
- 1/4 teaspoon dried oregano
- 1/4 tsp dried thyme
- 1/8 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp crushed red pepper flakes
For the pitas and garnish:
- 3 pita breads
- 3 Tbsp olive oil, divided
- Sesame seeds
- Crushed red pepper flakes (optional)
- Preheat oven to 350˚F. Cut the pitas into 6 wedges each. Sprinkle some olive oil on a baking sheet. Place wedges on top and sprinkle a little more olive oil on top. Bake for 10 minutes until edges are just beginning to brown.
- Combine all dip ingredients into a food processor or blender until creamy (about 3-5 minutes or so). Scoop into a serving bowl and garnish with a drizzle of olive oil, some sesame seeds, and a little bit of crushed red pepper flakes. Serve pitas with dip while they are still warm.
Recipe adapted from Once Upon a Chef.