A super tasty dip or spread that you can knock up with only four ingredients in just a few minutes. This recipe for whipped feta with parsley and garlic is a real crowd pleaser. Partner it with toasted flatbread fingers, crackers or crudités for dipping or use it as a canapé topping. The generous amount of parsley gives it a beautiful pastel green tone as well as health benefits.
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Although whipped feta makes an excellent dip or spread for summer munching, it’s actually a good one for the entire year. And with the party season just taking off, you can’t have too many dip and spread recipes.
Contents
- Why Make Whipped Feta?
- Whipped Feta With Garlic And Parsley
- Ingredients
- How To Make Whipped Feta: Dip Or Spread
- Toppings
- Other Feta Cheese Recipes You Might Like
- Keep In Touch
- The Recipe
Why Make Whipped Feta?
There’s always room for another delicious homemade dip or spread in one’s life. This whipped feta with garlic and parsley is not only healthy and tasty, it’s also a breeze to make.
If you’re not convinced, here are a few more reasons why you might want to make it.
- Flavour Explosion – This whipped feta is a taste sensation. The combination of salty feta, creamy yoghurt, pungent garlic and fresh parsley creates a true flavour explosion. Get whizzing and delight your taste buds.
- Fresh and Healthy Ingredients – Using fresh ingredients like garlic and parsley not only adds incredible flavour but also provides health benefits. Garlic is known for its potential immune-boosting properties, while parsley is packed with various vitamins and antioxidants.
- Instagram-Worthy Presentation – The soft green from the parsley and the creamy texture of the whipped feta combined with creative toppings can produce a visually stunning dish. Perfect for snapping a share-worthy photo for social media and showcasing your culinary skills.
- Quick and Easy – Busy schedules call for quick and easy recipes. You can whip this recipe up in a trice, which makes it a smash hit you’ll go back to time after time.
- Super Useful – Whether you’re hosting a party, planning a picnic, needing a potluck dish or just looking for a tasty snack, this whipped feta can do it all. It’s a dip for crunchy veggies, a sandwich filling, a spread for crackers and toast or a luxurious topping for baked potatoes.
- Varied Toppings – There are so many ways you can jazz up this whipped feta. Each one brings its own flavour to the mix and makes quite a difference to the overall taste and texture. I’ve made a number of suggestions further down the post, but why not get creative and find your own favourite.
Whipped Feta With Garlic And Parsley
Whilst not exactly a traditional Greek dish, this whipped feta dip or spread is a nod to one that is. Tirokafteri is feta cheese whipped with roasted sweet red peppers as well as hot peppers. My version is whipped with parsley instead of peppers. This gives it a lovely minty green hue rather than a deep red one.
I have a similar, but less green, recipe which I’ve used for these cucumber roll-ups. This uses mint rather than parsley and not nearly so much of it.
Whipped feta is rich, salty, creamy and flavoursome. Use it as a dip with warmed pitta breads, crackers, crudités or even parsnip chips.
But don’t stop there, it’s delicious on toast, especially with chilli roasted tomatoes on top. It also makes a good sandwich filling and an excellent topping for baked potatoes. Or try swapping it for the hummus used in this recipe for roasted Mediterranean vegetables.
Ingredients
You only need four ingredients to make whipped feta with parsley and garlic. However, there is a fifth ingredient which I like to use if I have some in the house at the time. This one is entirely optional though and the whip will still be delicious without it.
Feta Cheese
Feta can vary quite considerably in texture. Some are harder, crumblier or softer than others. Try to use a creamy one rather than a crumbly one. In the images you can see here, I used one that’s designed to be crumbly, so the texture is a little on the coarse side. Not ideal, but it still works.
There’s no need to add salt to the mix as feta cheese is already quite salty.
Parsley
You can use either flat leaved or curly parsley for this recipe. Curly leaved parsley grows much better in the UK and personally I think it has more flavour and a better texture.
This year we have copious amounts of it in the garden which is a first since we moved to the New Forest. It has been an unusually wet year.
Use the stalks as well as the leaves as they too have plenty of flavour and nutrition.
Garlic
Fresh garlic is best for this recipe. It gives all of the health benefits and because it’s juicy, the flavour penetrates the other ingredients better.
Yoghurt
Ordinary natural yoghurt is want you want for this recipe. You can use Greek yoghurt, but you don’t need to. If you go down the route of Greek yoghurt though, you may need to use a bit more as it’s thicker and won’t soften the feta as easily.
Sumac (Optional)
Sumac is a lovely mild red Middle Eastern spice that gives slightly sour citrussy tones to dishes. It also adds earthy and floral notes to recipes which ups the flavour profile and makes it more complex.
It’s entirely optional, but recommended.
How To Make Whipped Feta: Dip Or Spread
This recipe will take you all of five minutes from getting the ingredients out of the fridge to setting the dish on the table.
Please refer to the recipe card at the bottom of this post for full instructions and quantities of ingredients used.
Step 1. Prepare Ingredients
Drain the feta cheese to lose any brine it’s been sitting in. Then roughly chop or crumble it. Place in the small bowl of a food processor* or power blender.
Peel, roughly chop the garlic and add to the cheese.
Wash and dry the parsley. A salad spinner* is useful for this. Roughly chop and add to the cheese.
Have a spoon and pot of yoghurt at the ready.
Step 2. Whip Feta
Whizz the cheese, garlic and parsley up. How long it takes to blend everything together depends on the cheese you’re using, how small you’ve chopped the ingredients and the appliance you’re using.
Once blended add the yoghurt, a tablespoon at a time. Pulse between each one and test for consistency before adding another.
Look for a creamy texture with only flecks of parsley rather than chunks of it. For a dip you’ll want a slightly smoother and looser texture, where as a spread requires a bit more body.
When you’ve reached your desired consistency add the sumac, if using and pulse again.
Step 3. Serve
Scrape the whipped feta onto a shallow serving dish if using straight away and spread it out with the back of a spoon. Scatter or drizzle with your chosen toppings.
Serve with fresh or toasted bread, crackers or crudités.
Otherwise, heap it immediately onto bread slices, hot toast or baked potatoes.
It will keep in a sealed container in the fridge for three to four days. Just give it a good stir before using.
Whipped Feta: Toppings
Whether you want this whipped feta for a dip or to spread on party crackers, toasts or breads, you can seriously up its game with a well chosen topping or two. As this is a Greek inspired recipe, I like to stick with ingredients commonly found in Greece.
- A drizzle of peppery extra virgin olive oil is always a good bet.
- Toasted pine nuts are delicious and go particularly well with whipped feta. Alternatively go with chopped pistachio nuts.
- For a complementary colour as well as flavour, scatter some red pepper flakes over the top.
- Roasted tomatoes also make an excellent topping for whipped feta. This is especially true if you roast them with a scattering of chilli salt. The same can be said for chopped ripe tomatoes mixed with a little extra virgin olive oil, a squeeze of lemon juice and a pinch of salt. And again, maybe a few chilli flakes.
- A drizzle of honey adds sticky sweetness.
- Cucumber and mint are classic flavour pairings for feta. So why not try topping whipped feta with slices of fresh cucumber and chopped mint – finely or otherwise.
- Roughly chop a few green or black olives and scatter them over the top.
Other Feta Cheese Recipes You Might Like
- Black bean & bulgur wheat salad with feta
- Courgette couscous
- Cucumber roll-ups with feta mint filling
- Spanakopita triangles
- Squash, chard & feta pasties
- Vegetable frittata
Keep in Touch
Thank you for visiting Tin and Thyme. If you make this whipped feta as a dip or spread, I’d love to hear about it in the comments below. Do you have any recommendations or advice for getting a good texture?
Please rate the recipe. If you post pictures of your creations on social media, use the hashtag #tinandthyme so I can see them.
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If you’d like more recipes for dips and spreads, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Whipped Feta. PIN IT.
Whipped Feta With Garlic And Parsley
Ingredients
- 200 g feta cheese crumbled or roughly chopped
- 1 clove garlic peeled
- 25 g fresh parsley stalks and all – roughly chopped
- 3-4 tbsp natural yoghurt
- 1 tsp ground sumac (optional)
Instructions
- Whizz the cheese, garlic and parsley up in a small food processor or blender.200 g feta cheese, 1 clove garlic, 25 g fresh parsley
- Add the yoghurt, a tablespoon at a time. Pulse between each one and test for consistency before adding another. You should only see flecks of parsley rather than chunks of it. For a dip you’ll want a slightly smoother and looser texture, where as a spread requires a bit more body.3-4 tbsp natural yoghurt
- When you’ve reached your desired consistency add the sumac, if using and pulse again.1 tsp ground sumac
- Transfer to a serving dish if using straight away, otherwise, it will keep in a sealed container in the fridge for 3-4 days. Just give it a good stir before using.
Notes
Nutrition Estimate
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sherry says
sounds delicious! handy for parties this time of year. Merry Christmas!
Choclette says
Absolutely Sherry. Hope you have a good time. Merry Christmas.
Pat Parker says
Thank you for this, just solved tea for tonight! I’ve only tried whipped feta like this as a dessert before. It’s absolutely delicious if you replace the herbs/seasoning with roasted balsamic strawberries, orange or clementine zest & spices such as sweet cinnamon, ground cardamom, nutmeg & ginger. I use it as a dip, a cake filler or on hazelnut meringue nests – great for those who don’t like sweet desserts as the feta flavours & salt & the spices, not to mention the balsamic make it a creamy game changer! It’s also great on ice cream or as an ice-cream too!
Thank you so much for all your inspiring recipes this year have so enjoyed trying so many of them out & really look forward to the next crop in the new year!
Do hope you are feeling better soon & have a lovely & relaxing Christmas and an inventive & successful New Year.
Best wishes
Pat Parker
PS My bare-root Quince & Medlars have just arrived and my gardener is tucking them in until their place is ready in the New Year. So any recipes for those fruits will be much appreciated! I’m having a Wild Christmas meal this year with a venison roast for hubby & Forest Fruit & Nut Roast for me, accompanied by a wld mushroom & hedgerow sauce & assorted veg! A friend, who manages a deer herd nearby & is a keen forager kindly donated the venison, mushrooms & forest fruits, nuts & herbs! Just hope I do them justice.
Choclette says
Thank you very much Pat. I wish you all the very best too. Your quince and medlars sound very exciting. We have bought a crab apple, not quite so exciting, but we don’t have the space for much else.
Your sweet whipped feta sounds like a must try. I often use cream cheese in desserts, but have never tried feta before. I especially like the ice cream idea. Sounds like a new year project. Enjoy your wild Christmas dinner, it sounds fabulous.
Galina says
What a wonderful dip! I buy something similar in Waitrose, and could easily eat the whole lot in one go.
I prefer the flat parsley myself, as I prefer the texture more, and the leaves are softer. 🙂 Must try to make my own feta dip.
Choclette says
Yes do have a go Galina, it’s super easy. It’s interesting about the parsley. I find the curly variety softer. I think it depends whether it’s homegrown or not.