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Greek Whipped Feta


  • 8 ounces block quality feta, drained
  • ¾ cup Greek yogurt
  • 1 lemon zest
  • 2 tablespoon extra virgin olive oil, more as needed
  • 1 teaspoon Aleppo pepper, or red pepper flakes (to your taste)
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh parsley
  • 2-3 tablespoons toasted pine nuts, optional
  • 1-2 tablespoons crushed pistachios, optional


In the bowl of a large food processor fitted with a blade, combine the feta, Greek yogurt and lemon zest. Blend, and while the processor is running, drizzle olive oil through the top opening, until the feta is whipped to a smooth mixture.

Transfer the whipped feta to a serving plate. With the back of your spoon, smooth the top of the feta, making an indentation in the middle (or a “well”). Pour a bit of olive oil all over the feta, then top with the Aleppo pepper, fresh herbs, and nuts.

Serve with pita chips or pita wedges.

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