Recipes and Cooking Party Recipes Appetizers Whipped Feta Dip 5.0 (1) 1 Review This trendy whipped feta dip is easy to make and a total crowdpleaser. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle Centoni is an award-winning food writer and recipe developer whose career spans two decades. She's a former newspaper and magazine editor, a frequent contributor to national publications, and the author and co-author of six cookbooks and counting. Learn about BHG's Editorial Process Published on October 12, 2022 Print Rate It Share Share Tweet Pin Email Photo: Kelsey Hansen Total Time: 15 mins Servings: 20 Yield: 1 1/4 cups Jump to Nutrition Facts When you start with something as flavorful as feta cheese, it doesn’t take more than a handful of other ingredients to create a dip that will have guests “mmmm-ing” at first bite. Add cream cheese to the feta, then whip in fresh dill and mint for one variation. Using fresh basil and dried tomatoes in oil makes a vibrant garnish for another variation. Make a plate of both and serve with a variety of dippers, such as baby cucumbers, endive leaves, Romanesco, baby rainbow carrots, pickled green beans, and radishes. Ingredients 1 fruit (2-3/8" dia) lemon 1 clove garlic clove 1 1/2 cups feta cheese 2 ounces cream cheese, softened 1 tbsp fresh mint, chopped 1 tbsp fresh dill, chopped 3 to 5 cup vegetables, for dipping Directions Remove 1 tsp. zest and squeeze 1 Tbsp. juice from lemon. Place garlic in a food processor and pulse until finely chopped. Add lemon zest and juice, feta, and cream cheese; process until smooth. Add 2 Tbsp. olive oil; process until light and fluffy. Add fresh herbs; process until combined. Season with freshly ground black pepper. For milder flavor, add 1 to 2 Tbsp. additional olive oil and process until fluffy. Transfer to an airtight container. Store in refrigerator up to 1 week. If you like, drizzle with additional olive oil and serve with desired dippers. Serves 20. Dried Tomato and Basil Whipped Feta Prepare as directed, except omit mint and dill and add 3 Tbsp. finely chopped oil-pack dried tomatoes and 2 Tbsp. chopped fresh basil. Rate it Print Nutrition Facts (per serving) 63 Calories 4g Fat 7g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 63.1 % Daily Value * Total Fat 3.6g 5% Saturated Fat 2.3g 11% Cholesterol 12.9mg 4% Sodium 122.4mg 5% Total Carbohydrate 6.8g 2% Dietary Fiber 1.7g 6% Total Sugars 3.1g Protein 2.6g Vitamin D 0mcg 0% Vitamin C 37.6mg 188% Calcium 76.2mg 6% Iron 0.5mg 3% Potassium 151.9mg 3% Fatty acids, total trans 0g Vitamin D 1.8IU Alanine 0.1g Arginine 0.1g Ash 1g Aspartic acid 0.2g Caffeine 0mg Carotene, alpha 268.4mcg Choline, total 9.8mg Copper, Cu 0mg Cystine 0g Energy 263.6kJ Fluoride, F 0.5mcg Folate, total 20.9mcg Glutamic acid 0.4g Glycine 0g Histidine 0.1g Isoleucine 0.1g Leucine 0.2g Lysine 0.2g Methionine 0.1g Magnesium, Mg 10.3mg Manganese, Mn 0.1mg Niacin 0.4mg Phosphorus, P 59.4mg Pantothenic acid 0.3mg Phenylalanine 0.1g Phytosterols 1.8mg Proline 0.2g Retinol 22.7mcg Selenium, Se 2.3mcg Serine 0.2g Starch 0.2g Theobromine 0mg Threonine 0.1g Vitamin E (alpha-tocopherol) 0.3mg Tryptophan 0g Tyrosine 0.1g Valine 0.2g Vitamin A, IU 1594.1IU Vitamin A, RAE 98.5mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg Vitamin K (phylloquinone) 9.4mcg Water 68g Zinc, Zn 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.