Whipped Feta Greek Salad Dip
If you’re looking for a fresh, crowd-pleasing holiday appetizer that absolutely disappears at every party, this Whipped Feta Greek Salad Dip is the one. And if you love my Top 10 Easy Holiday Appetizers and Top 10 Holiday Desserts, This dip deserves a spot right alongside them. Creamy whipped feta meets a bright, fresh, crunchy Greek salad topping… is it a salad? Is it a dip? Honestly, I don’t know — it’s a whipped salad, and it’s downright delicious. You serve it ice-cold with pita chips, and the entire dish is gone in minutes. I’m not kidding — people devour this to the point of insanity. It looks beautiful, feels festive, and takes just a few minutes to throw together. Perfect for Christmas, New Year’s, Friendsgiving, summer cookouts, literally anytime you want something refreshing and irresistible. And one important thing before we start: You must use whipped cream cheese. It makes all the difference — lighter, fluffier, creamier, way easier to dip. It’s a game-changer for this recipe.
I also serve mine in a beautiful MacKenzie-Childs pie plate, and it truly makes the presentation pop.
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👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
🤔 Common Questions
Feta can vary a lot in saltiness. If your dip comes out saltier than expected, simply mix in a little more whipped cream cheese or a splash of lemon juice to balance it. You can also top it with extra cucumber or tomato to tone down the saltiness.
If you can’t find whipped cream cheese, you can use regular cream cheese, but make sure it’s fully softened and beat it with a mixer for 2–3 minutes to get the same light, whipped texture. This step is important—otherwise, the dip will be too thick and not as creamy.
Whipped Feta Greek Salad Dip
Equipment
Ingredients
Whipped Feta Base
- 12 oz whipped cream cheese must be whipped!
- 6 oz feta cheese crumbled — I used Vigo and it was perfect
- 2 tbsp olive oil good extra virgin olive oil only — La Espanola is what I used; Cobram Estate is great too
- 2 tbsp lemon juice
- Fresh cracked black pepper
- No salt needed — good feta is already salty
Greek Salad Topping
- 1 pint cherry tomatoes quartered
- 1 small cucumber peeled in stripes and quartered
- 1 tbsp chopped fresh basil
- 3 tbsp olive oil again, high-quality EVOO!
- 2 tbsp lemon juice
- ½ tsp salt — taste as you go
- ½ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
Final Touch
- A little more crumbled feta on top
- Optional: drizzle Calabrian chili oil or place a small chopped Calabrian pepper on top for garnish
- To Serve
- Pita chips my fave
- Crostini
- Crackers
- Fresh veggies
Instructions
In a bowl using a spoon, stir & combine:
- 12 oz whipped cream cheese
- 6 oz crumbled feta
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Cracked black pepper
- Blend or whip until smooth, creamy, and fluffy.
- Refrigerate the base in a pie plate (I use my MacKenzie-Childs one — stunning!) until you’re ready to assemble.
- Mix the Greek salad topping.
In a small bowl, combine:
- Quartered cherry tomatoes
- Quartered cucumber with striped peel
- Fresh basil
- Olive oil
- Lemon juice
- Salt
- Pepper
- Oregano
- Red pepper flakes
- Stir and let sit for 5–10 minutes so the flavors marry.
Assemble.
- Use a slotted spoon to scoop the Greek salad topping over the chilled whipped feta base. I ended up using all of the dressing from the bowl on the dip, but you can use as much or as little as you like!
- Spread it evenly.
Finish.
- Top with a little extra crumbled feta and a touch of Calabrian chili for garnish.
Serve.
- Serve immediately with pita chips, or chill for up to 1 hour before serving.
- And prepare yourself — it will vanish.
