Smooth, tangy and salty, this whipped feta recipe makes for the perfect appetizer! Served with crostini, crudités, pita, or sandwiches, after one scoop, you’ll definitely keep reaching for more.
If you’re in the mood for all-things feta, then try my Easy Feta with Stuffed Olives, Marinated Feta, and Whipped Feta with Charred Scallions recipe, next!
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Whipped Feta
This whipped feta recipe is my go-to spread for parties, football appetizers, a fun small, crudité, and sandwiches. Yes, it’s that good on practically anything.
One of my favorite ways to eat whipped feta is with marinated olives and crostini. After plating the spread, I simply spoon castelvetrano and kalamata olives that have been marinating in a thyme, rosemary and fennel olive oil mixture. Let me tell you, it’s absolutely heavenly and I am excited for you to have a taste of this goodness in your home!
Tools You’ll Need
- Braun Triforce Blender
- Saucepan
- Serving Dish
- Half Sheet Baking Pan
What is Whipped Feta?
This amazingly delicious dip or spread is made of feta cheese, cream cheese and lemon juice that’s blended to a silky smooth consistency. This feta spread is can be featured with crostini, crudité, pita and even sandwiches! Its slightly salty, rich and tangy flavor pairs well with any dipping vessel. Honestly, it’s the best whipped feta recipe!
How to Make Whipped Feta
One key feature of whipped feta is its smooth texture. To get that, I use the Braun Triforce Blender–a true powerhouse. This isn’t just any ordinary blender, the Triforce has six programs (smoothie, soup chop, ice crush, frozen dessert, and spread) and three textures (smooth, medium and coarse) to choose from to help you get your recipe perfect, every time.
Once I choose the spread and smooth setting, I hit “start” and let the program do its magic. The result: perfectly smooth whipped feta! Now for the how-to:
To a blender, add feta cheese, cream cheese, and lemon juice. Select spread and smooth setting and hit “start”. When the countdown ends, the spread is ready. So simple, right?!
Feta: Sheep, Goat or Cow’s Milk?
When it comes to feta, I feel that cow’s milk kinda falls flat on flavor. Aim for sheep, goat, or a blend of the two as it lends a slight tang in flavor and honestly, it just tastes better.
Also, opt for feta in brine. It makes a world of difference compared to it’s non-brined counterpart. That vat of salt water it’s been sitting in is doing you a solid in the flavor category. Also, don’t go for the container of pre-crumbled feta. It’s dry and missing all the fun that feta could be.
Greek, French, Israeli, Bulgarian Feta–Which Is Best?
Hard to pin-point one as each presents a slight variance in flavor and creaminess. I tend to go for French, Bulgarian, and/or Israeli Feta.
Marinated Olives
Sure, you can just serve whipped feta with a bready or veggie vessel, but why not take this spread to another level and top it with marinated olives? It only takes a few minutes, and ideal if made before preparing whipped feta. All you need is olive oil, castelvetrano and kalamata olives, fennel, thyme, kosher salt, rosemary, and lemon rind. Let’s breakdown the how-to:
- Add all ingredients to a small saucepan and stir to mix well.
- Heat just until warm and remove from burner. Allow mixture to come to room temperature.
- Start making whipped feta and crostini while you wait.
When It Comes To Olive Oil, Go For The Good Stuff
If you don’t already know, I’m pretty firm on using quality ingredients and good quality olive oil is something I’m not willing to skimp on. Some poor quality olive oils can be over-processed, include preservatives or fillers, so go for a reputable brand.
Looking for More Appetizers?
Try these favorites:
Loving This Whipped Feta with Marinated Olives Recipe?
We can’t get enough of it either! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
Whipped Feta
Ingredients
Marinated Olives
- ½ cup kalamata olives, pitted, drained and pat dry
- ½ cup castelvetrano olives, pitted, drained and pat dry
- ⅓ cup quality olive oil
- 3 2-inch pieces lemon rind
- 1 teaspoon thyme, chopped
- 1 teaspoon fennel seeds
- 1 3-inch spring rosemary
- ¼ teaspoon kosher salt, or to taste
Whipped Feta
- 7 ounces feta, sheep's milk
- 3 ounces cream cheese, room temperature
- 1 tablespoon lemon juice
Crostini
- 1 ciabatta baguette, sliced into 12 ½-inch slices
- Quality olive oil
Instructions
Marinated Olives
- Add all ingredients to a small saucepan and mix well.
- Over low heat, gently simmer mixture for 4 minutes, until heated through and fragrant.
- Remove from burner and set aside to cool.
Whipped Feta
- Add all ingredients to Triforce Blender. Blend on "spread" and "smooth" for the indicated time.
- When countdown ends, spoon smooth spread into a serving bowl. Top with marinated olives–including infused olive oil– and discard lemon peel.
Crostini
- Preheat oven on Broil setting.
- Slice baguette into 12 ½-inch diagonal slices.
- Brush both sides with olive oil and place on a baking sheet.
- Toast for 2 minutes on each side or until golden brown and crisp.
- While toast is still warm, rub halved garlic clove on one side of crostini–be sure to rub the edges with garlic, too!
- Once each toast is rubbed with garlic, set aside.
Serve
- Place whipped feta in a bowl and top with marinated olives–including olive oil. Place bowl on a platter and decorate with crostini. Enjoy as a dip or spread.
