Greek Recipes
Whipped Feta with Roasted Garlic, Red Pepper and Chili Olives
Prep
20 minutes
Cook
40 minutes
Yield
6 -8
🧀 This whipped feta dip with roasted garlic, red peppers, and chili olives is creamy, tangy, and perfect for entertaining! Ready in 1 hour with make-ahead options!RetryClaude can make mistakes.
Have you ever had whipped feta before? If not, then you’re seriously missing out on one of the most luxurious and flavorful dips you can make. As someone who is Greek, feta is obviously one of my favorite cheeses, and I love how versatile it is in so many different recipes. This whipped feta dip with roasted garlic, red pepper, and chili olives is incredibly flavorful and makes the perfect appetizer for your holiday party, gathering, or mezze spread.
❤️ Why You’ll Love This Whipped Feta Dip
- Incredibly Flavorful: The roasted garlic, sweet red peppers, and chili-spiked olives add incredible depth and complexity.
- Impressively Easy: It doesn’t take an expert to make this, but it’ll seem like you hired a professional chef when you serve it.
- Make-Ahead Friendly: Whip the base days in advance and add toppings right before serving for stress-free entertaining.
- Versatile Serving Options: Perfect with pita, crostini, vegetables, or as a spread for sandwiches and wraps.
🍲 Ingredients
Block Feta Cheese in Brine – Always use block feta stored in brine rather than pre-crumbled feta, as the brine-packed blocks have better moisture content and creamier texture that whips beautifully. Greek or Bulgarian sheep’s milk feta produces the creamiest, most authentic results with a tangy, slightly salty flavor that balances perfectly with the sweet yogurt, and feta provides calcium, protein, and probiotics that support bone health and digestion.
Full-Fat Greek Yogurt – The thick, creamy texture of full-fat Greek yogurt is essential for achieving the perfect whipped consistency without making the dip runny or watery. Greek yogurt adds tanginess and extra protein while helping the feta whip into a smooth, cloud-like texture, and it contains probiotics for gut health plus calcium and B vitamins that support immune function and energy metabolism.
👩🍳 How to Make This Whipped Feta Dip
Roast the Vegetables:
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Cut the red pepper into 3-4 large pieces, removing all seeds. Place face-down on the baking tray, drizzle with olive oil, and bake for 30-35 minutes until soft, completely roasted, and the skin is blistered. Flip peppers halfway through. Set aside to cool, then peel off the skin if desired and cut into strips.
- Cut the top off a whole head of garlic to expose the cloves. Drizzle the cut surface with olive oil, wrap tightly in aluminum foil, and place in the oven. Roast for 30-40 minutes until the cloves are soft, golden, and caramelized. Let cool, then carefully squeeze the cloves out of their skins.
- Transfer whole, pitted olives into a small baking dish. Drizzle with olive oil, sprinkle with chili flakes, and bake for 20 minutes until fragrant, slightly golden, and the olives are splitting on top. Allow to cool slightly.
Make the Whipped Feta (Food Processor Method – Silkiest Texture):
- Drain the feta and pat dry with paper towels. Break into chunks and let sit at room temperature for 10-15 minutes (room-temperature feta blends much smoother than cold).
- Add the feta chunks, Greek yogurt, lemon juice, and lemon zest to a food processor. Process on high for 2-3 minutes, scraping down the sides as needed.
- While processing, drizzle in 1-2 tablespoons of olive oil through the feed tube. This creates an emulsion and adds incredible silkiness.
- Process until completely smooth, light, and fluffy with no visible feta chunks remaining. The texture should be cloud-like and spreadable.
Make the Whipped Feta (Hand Mixer Method):
- In a medium-sized bowl, crumble the feta into very small pieces using a fork. Let sit at room temperature for 10-15 minutes.
- Add the Greek yogurt, lemon juice, and lemon zest to the bowl.
- Using a hand mixer on medium-high speed, whip the mixture for 3-4 minutes until smooth and light. The texture won’t be quite as silky as the food processor method, but it will still be delicious and creamy.
- Drizzle in 1-2 tablespoons olive oil while mixing for added richness.
Chill and Assemble:
- Transfer the whipped feta to a serving bowl or shallow dish. Cover with plastic wrap and refrigerate for 20-30 minutes to firm up the texture (whipped feta thickens as it chills).
- Before serving, use the back of a spoon to create swirls and wells in the whipped feta for the toppings.
- Arrange the roasted red pepper strips, roasted garlic pieces, and warm chili olives on top of the whipped feta in an attractive pattern.
- Garnish with fresh parsley, a generous drizzle of high-quality olive oil, and a sprinkle of flaky sea salt and freshly cracked black pepper.
- Serve immediately with warm pita wedges, toasted sourdough, crostini, or fresh vegetable crudités.
Optional Savory Toppings:
Add toasted pine nuts or pistachios for crunch, a sprinkle of dukkah for spiced complexity, finely chopped preserved lemon for bright citrus notes, or roasted cherry tomatoes for extra sweetness.
🪄 Tips and Tricks
- Feta Choice: Always use block feta in brine, never pre-crumbled, as the moisture and texture are crucial for smooth whipping.
- Temperature: Let feta come to room temperature before blending for the smoothest, creamiest texture without grainy bits.
- Consistency: If your whipped feta is too runny, add more crumbled feta or strain watery yogurt through cheesecloth beforehand.
- Chilling: Refrigerate the whipped base for 20-30 minutes before topping to allow it to firm up and develop better texture.
🗒 Substitutions
- Vegan Option: Use vegan feta (store-bought or homemade tofu feta) and thick, unsweetened plant-based yogurt like coconut or cashew yogurt.
- Yogurt: Swap Greek yogurt for labneh for extra richness, or use sour cream for a different tangy profile.
- Citrus: Replace lemon with lime juice and zest for a slightly different brightness and flavor.
- Peppers: Use jarred roasted red peppers to save time, just drain and pat them dry before using.
🗒 Best served with
- Vegan Bean & Lentil Chili
- Vegan Baked Potato Soup
- Easy Vegan Pot Pies
- Brown Butter and Spice Sweet Potato Casserole
👝 How to Store Leftovers
Store the whipped feta base (without toppings) in an airtight container in the fridge for 3-5 days. The texture may separate slightly as it sits, so stir well before serving to restore the creamy consistency. Add fresh toppings right before serving for the best presentation and flavor. Leftover whipped feta makes an amazing spread for sandwiches, toast, or grain bowls throughout the week.
🤔 Common Questions
Always use block feta stored in brine rather than pre-crumbled feta. The brine-packed blocks have better moisture content and texture that whips smoothly. Greek or Bulgarian sheep’s milk feta produces the creamiest, most authentic results, though cow’s milk feta works too. Avoid pre-crumbled feta as it often contains anti-caking agents that prevent smooth whipping.
Yes! A hand mixer works well—just crumble the feta into very small pieces first and whip on medium-high speed for 3-4 minutes. The texture won’t be quite as silky as food processor feta, but it’s still delicious. A high-powered blender also works, but you may need to stop and scrape down the sides frequently.
Runny feta usually means your yogurt was too thin or watery. Use full-fat Greek yogurt and strain it through cheesecloth for 15-20 minutes if it seems watery. To thicken runny whipped feta, add more crumbled feta and blend again, or refrigerate for 20-30 minutes as it firms up when chilled. Grainy texture means the feta was too cold—let it come to room temperature before blending for smoother results.
Absolutely! Use store-bought vegan feta or make tofu feta, and swap the Greek yogurt for thick, unsweetened plant-based yogurt like coconut, cashew, or soy yogurt. Choose the thickest plant-based yogurt you can find to avoid a runny dip. The flavor and texture will be slightly different but still delicious.
You can make the whipped feta base (without toppings) up to 3-5 days ahead and store it in an airtight container in the fridge. Stir well before serving as it may separate slightly. For best presentation and texture, add the roasted vegetable toppings right before serving. The whipped base actually tastes better after sitting overnight as the flavors meld together.
Serve with warm pita wedges, toasted pita chips, crostini, grilled flatbread, or fresh vegetable crudités like cucumber, carrots, bell peppers, and cherry tomatoes. It’s also incredible as part of a Mediterranean mezze board alongside tzatziki, hummus, olives, and dolmas, or use it as a spread for sandwiches, wraps, and grain bowls.
It’s not recommended. Pre-crumbled feta often contains anti-caking agents like potato starch or cellulose that prevent it from whipping smoothly. Block feta in brine has better moisture and texture that creates that signature cloud-like consistency we’re after.
Taste your feta before whipping—some brands are saltier than others. If it’s very salty, rinse the feta briefly under cold water and pat dry before using. You can also increase the ratio of yogurt to feta for a milder flavor. Remember that the toppings (olives, peppers) also add saltiness, so adjust accordingly.
Yes! Whip the feta base 2-3 days ahead and store covered in the fridge. Roast your vegetables a day ahead and store separately. About 30 minutes before serving, let the whipped feta come to room temperature slightly, give it a quick stir, spread it in your serving dish, and add the toppings for a fresh presentation.
The feta should be completely smooth with no visible chunks, light and fluffy in texture, and easily spreadable. It should look cloud-like and have increased in volume slightly. This usually takes 2-3 minutes in a food processor or 3-4 minutes with a hand mixer.
Freezing isn’t recommended as the texture changes significantly when thawed—it can become grainy and watery. It’s best to make only what you’ll eat within 3-5 days.
Whipped Feta with Roasted Garlic, Red Pepper and Chili Olives
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
For the Whipped Feta:
- 1 ¼ cup vegan or regular feta cheese
- ½ cup vegan thick yogurt or Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp fresh lemon zest
For the Roasted vegetables:
- 1 red pepper
- 1 whole head of garlic
- 1 ½ cup olives without pits
- 1 tsp chili flakes
- 3 tbsp olive oil divide as seen necessary
- salt
- black pepper
- fresh parsley
- sourdough bread toasted
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Cut the red pepper into three or four large pieces, removing all of the seeds. Transfer onto a baking tray faced-down. Drizzle with olive oil and bake for 30 – 35 minutes, until soft and completely roasted. Flip peppers halfway. Set aside to cool.
- Cut the top of the garlic to expose the cloves. Drizzle the top with olive oil and wrap in tin foil. Place into the oven and bake for 30-40 minutes until roasted.
- Transfer the whole, pitted olives into a small baking dish, and bake for 20 minutes with olive oil and chili flakes until fragrant, slightly golden, and splitting on top. Allow cooling.
- In a medium-sized bowl, add the vegan feta/feta cheese, and break it into small pieces using a fork. Add the Vegan Yoghurt/Greek yogurt, lemon juice, and lemon zest. Using a hand mixer, whip the feta mixture until smooth and light. Cover with plastic wrap and set aside in the fridge. As that sits, prepare the toppings.
- Using a sharp knife, cut the roasted red pepper into strips, then quarter. Carefully remove the garlic cloves from the skin and cut them into smaller pieces. Slice all of the olives in half. Arrange all of the roasted vegetables on top of the whipped feta. Garnish with fresh parsley, drizzled olive oil, salt, and pepper.
- Enjoy immediately with toasted sourdough, pitas, vegetables, or anything your heart desires.
I always like to see your Mediterranean recipes, I love that naturally you are inclined to these tastes and flavours, make more!!
yes, exactly! always keep you coming back for more!
This looks like it’s right up my alley. You always have the best recipes for a potluck!
thank you so much, Karen!
Delicious and super easy to make! I made the whipped cheese both ways, with vegan and regular to satisfy the crew 😉 thank you😀
you’re going to love this!
Easy to follow, great recipe and the entire family loved it. I added a teaspoon of turmeric, I add turmeric to everything!
yes!!!! i love it! let me know what you make next!