🌶️ Whipped Feta Dip with Chili Oil & Herbs
Introduction
Creamy, tangy whipped feta crowned with warm chili oil and fresh herbs—this crowd-pleasing dip is equal parts luxurious and zesty. Spread it on toasted baguette, dunk veggies, or spoon over grilled meats. Ready in minutes, gone in seconds.
Ingredients
Whipped Feta
- 8 oz (225 g) feta cheese, drained and crumbled
- 1 cup (240 g) full-fat Greek yogurt or labneh
- 2–3 tbsp extra-virgin olive oil
- 1–2 tbsp lemon juice, to taste
- 1 small garlic clove, grated (optional)
- Freshly ground black pepper
- Pinch of salt (add carefully—feta is salty)
Chili Oil Topping
- 1/4 cup (60 ml) olive oil
- 1–1½ tbsp red pepper flakes (to heat preference)
- 1 tsp smoked paprika (optional)
- 1 small garlic clove, finely minced
- 1 tsp honey (or more for sweet-heat)
- Pinch of salt
- 2 tbsp chopped fresh herbs (thyme, parsley, or dill)
To Serve
- Toasted baguette/crostini or warm pita
- Crudités (cucumbers, carrots, peppers)
Instructions
- Make the whipped feta: In a food processor (or bowl with a hand mixer), blend feta and yogurt until completely smooth and fluffy, 1–2 minutes. Stream in olive oil and lemon juice. Add garlic if using, pepper, and adjust salt to taste.
- Make the chili oil: Warm olive oil in a small pan over low heat. Add chili flakes, paprika, garlic, and a pinch of salt; stir 30–60 seconds until fragrant (do not brown). Remove from heat and stir in honey.
- Assemble: Spoon whipped feta into a shallow bowl. Create swoops with a spoon, then spoon the warm chili oil over the top. Scatter with fresh herbs.
- Serve: Drizzle with a little extra olive oil if you like. Serve immediately with crostini or pita.
Methods
- Extra-creamy: Replace 1/4 cup yogurt with 2–3 tbsp cream cheese or sour cream.
- Roasted pepper version: Blend in 1/2 cup roasted red peppers for a rosy, smoky dip.
- Herb-forward: Fold chopped dill/parsley directly into the feta for green flecks.
- No-cook topping: Swap chili oil for chili crisp or harissa + olive oil.
History
Whipped feta is rooted in Mediterranean and Levantine mezze traditions where tangy cheeses like feta or labneh are blended with olive oil and herbs. Modern versions add chili oil or honey for a sweet-heat contrast.
Benefits
- High-protein, calcium-rich appetizer.
- Fast, no-bake recipe—great for last-minute guests.
- Versatile: pairs with bread, veggies, or grilled dishes.
Formation (Why it’s so fluffy)
Processing feta with yogurt shears and disperses fat and protein, creating a stable emulsion. Olive oil and lemon loosen the matrix, yielding a silky, spoonable texture that holds swirls for the topping.
For Lovers (Serving Ideas)
- Drizzle extra honey for a sweet-spicy bite—perfect with wine.
- Add crushed pistachios for color and crunch.
- Serve warm crostini straight from the oven for a cozy date-night mezze.
Conclusion
This whipped feta with chili oil delivers creamy, tangy, and spicy in one gorgeous bowl. Ten minutes to make, endless ways to serve—your new signature starter.