Print

Mary Berry Whipped Feta Dip

Mary Berry Whipped Feta Dip - recipe card
Print Recipe
Print Recipe

A creamy, tangy whipped feta dip made with full-fat Greek yogurt, briny feta, and a hint of lemon and garlic. Blended until silky smooth, then drizzled with olive oil and fresh herbs for a bright, savory appetizer that pairs perfectly with warm pita or fresh vegetables.

Ingredients

Scale
  • 8 ounces feta cheese, crumbled (preferably block feta in brine, drained)
  • 1/2 cup full-fat Greek yogurt
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1 small garlic clove, minced
  • 1/4 teaspoon kosher salt, or to taste
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons fresh dill, chopped, plus more for garnish
  • 1 tablespoon fresh mint leaves, chopped (optional)
  • Warm pita bread or crudités, for serving

Instructions

  1. Place the crumbled feta cheese in the bowl of a food processor fitted with the metal blade. Pulse 4–5 times to break up the larger chunks; this prevents overworking the cheese later and ensures a smooth texture.
  2. Add the Greek yogurt, 2 tablespoons olive oil, lemon juice, minced garlic, salt, and black pepper. Process continuously for 30 seconds, scraping down the sides and lid with a rubber spatula as needed. The mixture should be thick but look slightly grainy at this point.
  3. Add the chopped dill and mint (if using), then process for another 20–30 seconds until the dip becomes very smooth, pale, and aerated. The texture should resemble a thick, spreadable whipped cream—if it looks too stiff, add cold water 1 teaspoon at a time and pulse to thin.
  4. Taste the dip and adjust seasonings: add more lemon juice for brightness, an extra pinch of salt if needed, or more herbs for freshness. Remember that the feta is already salty, so add salt sparingly.
  5. Transfer the whipped feta to a shallow serving bowl or plate. Use the back of a spoon to create swirls and a well in the center. This holds the garnish and catches the extra olive oil.
  6. Drizzle the top with 1–2 teaspoons of extra-virgin olive oil and scatter additional fresh dill or mint over the surface. For a finishing touch, add a few cracks of black pepper or a pinch of flaky sea salt.
  7. Let the dip sit at room temperature for 10 minutes before serving to allow the flavors to meld. This step is optional but recommended for the best taste.
  8. Serve alongside warm pita bread, pita chips, cucumber slices, bell pepper strips, or cherry tomatoes. The dip can be made up to 1 day ahead and refrigerated; bring to room temperature and stir well before serving.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended as the texture will become watery upon thawing. Reheating is not needed; serve chilled or at room temperature. If refrigerated, let sit at room temperature for 15 minutes and stir to restore creaminess before serving.

Nutrition

Keywords: whipped feta dip, feta dip recipe, Greek appetizer, Mediterranean dip, easy no-cook appetizer, creamy feta spread, five-minute dip, party snack, healthy dip, Mary Berry inspired

Find it online: https://maryberrycooks.co.uk/mary-berry-whipped-feta-dip/