Silky whipped feta, sweet honey, and fruity olive oil, a beautiful dip for parties, game nights, and easy snacking. Ten minutes, no cooking, big flavor.
In One Glance
- 🧀 Recipe name: Whipped Feta Dip with Honey and Olive Oil
- ⏱️ Prep time: 10 minutes
- 🕒 Total time: 10 minutes
- 👨👩👧👦 Servings: 8-10 as an appetizer
- ⚡ Calories: ~160 kcal per serving (dip only)
- 🥕 Main ingredients: Danish-style feta, crème fraîche, Greek yogurt, olive oil, honey, garlic
- 😋 Taste: creamy, tangy, salty-sweet, lightly garlicky
- 🧾 Allergens: Contains milk (feta, crème fraîche, yogurt). May contain gluten if served with bread/crackers or celery if crudités include celery sticks.
Free from (dip): eggs, soy, nuts, peanuts, sesame, mustard, lupin, sulfites, crustaceans, fish, mollusks. - 💚 Why make it: no-cook, 10 minutes, showy swirl topping, travels well
- 🍴 Difficulty: easy: blitz, spread, garnish
Jump to:
Whipped Feta Appetizer With Olive Oil
On nights when friends drop by, I love putting one generous bowl in the center and letting everyone dip and chat. This whipped feta is my go-to: creamy, tangy, and lightly garlicky, with a glossy swirl of honey and olive oil on top. It looks elegant, but it's as simple as blitz, spread, and garnish.
Set the bowl in the middle of a big platter with colorful crudités, like: carrot sticks, cucumber batons, bell pepper strips, radishes, and snap peas, plus warm flatbread or crackers. The feta stays the star, the honey softens the tang, and the olive oil ties it all together. It's the kind of appetizer that disappears fast and fits any moment: birthdays, BBQs, New Year's Eve, or a lazy Friday on the couch.
What You'll Need
You can find the exact amounts in the recipe card below.
- Feta: Choose a creamy feta (often cow's milk) so it whips smooth and silky; classic Greek feta is firmer and more crumbly.
- Crème fraîche: Adds body and a soft tang that keeps the dip rich without being heavy.
- Greek yogurt: Lightens the texture and makes the dip extra scoopable; full-fat works best.
- Olive oil: A good extra-virgin adds fruitiness to the blend and a glossy finish on top.
- Garlic: One small clove brings gentle warmth; press or grate it very fine so it blends in.
- Lemon zest: Brightens the feta and lifts the flavor.
- Salt and black pepper: Season lightly; feta is already salty.
- Honey: For the signature sweet swirl that balances the tang.
- Crudités and dippers: Build a big tray with crudités and dippers like carrot sticks, cucumber, celery strips, bell pepper, radishes, and snap peas, plus warm pita wedges, flatbread, or crackers.
How to Make It
You can find the full step-by-step instructions in the recipe card below.
- Step 1: Add feta, crème fraîche, Greek yogurt, and garlic to the food processor bowl.
- Step 2: Then add lemon zest, salt, and pepper to the bowl and blend until very smooth. With the motor running, stream in the olive oil and blend again until silky.
- Step 3: Pour the dip into a bowl.
- Step 4: Drizzle with honey and a little olive oil, then finish with pepper and extra lemon zest; serve with a crudités platter and dippers.
Top Tips
- Use room-temperature feta for a smoother whip.
- If the dip is too thick, blend in a teaspoon of yogurt at a time.
- Pat wet veggies (like cucumber) dry so the dip doesn't thin on the platter.
- For a sharper finish, add 1 teaspoon of lemon juice to the dip.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
Dip
- 8 oz. feta cheese, at room temperature
- ½ cup crème fraîche
- ½ cup Greek yogurt, full-fat (4 ounces)
- 1 clove garlic, squeezed
- 1 ½ teaspoons lemon zest
- ¼ teaspoon salt
- ⅙ teaspoon ground black pepper
Topping
- 3 tablespoons olive oil, extra vierge, plus more for drizzling
- 3 tablespoons honey
- ground black pepper, garnish
- lemon zest, garnish
Serve with
- 3 carrots, sliced in sticks
- 1 cucumber, sliced in sticks
- 1 stalk celery, sliced in sticks
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Add feta, crème fraîche, Greek yogurt, garlic, lemon zest, salt, and pepper to a food processor; blend until very smooth.8 oz. feta cheese, ½ cup crème fraîche, ½ cup Greek yogurt, 1 clove garlic, 1 ½ teaspoons lemon zest, ¼ teaspoon salt, ⅙ teaspoon ground black pepper
- With the motor running, slowly pour in 3 tablespoons of olive oil; blend until silky.3 tablespoons olive oil
- Spread the dip in a bowl and create swirls with the back of a spoon.
- Drizzle honey and a little olive oil over the top; sprinkle parsley, red pepper flakes, and extra zest if using. Serve with crudités and dippers.3 tablespoons honey, ground black pepper, lemon zest, 3 carrots, 1 cucumber, 1 stalk celery
Notes
- Herb garden: Blend in parsley, dill, and chives; top with extra herbs.
- Roasted garlic: Swap raw garlic for 1 roasted clove for a sweet, mellow note.
- Nutty finish: Add a light sprinkle of toasted sesame seeds or finely chopped pistachios on top.
- Fridge: 1 day in an airtight container (toppings added just before serving).
- Make-ahead: Blend the dip a day ahead; whisk briefly before spreading.
Nutrition
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