Get ready for a burst of fresh Mediterranean flavor with this incredible Whipped Feta and Veggie Dip! This recipe starts with salty, tangy feta cheese blended until smooth and creamy with garlic and olive oil, then folded together with crisp diced cucumber, juicy tomatoes, bell pepper, fresh cilantro, and bright lemon juice. I absolutely adore making this Whipped Feta Dip because it’s incredibly easy, requires no cooking, and tastes unbelievably fresh and vibrant. It’s the perfect light appetizer or healthy snack, especially wonderful for enjoying the beautiful spring produce available right now around April 23rd!
Why You’ll Love This Whipped Feta and Veggie Dip
- Fresh Mediterranean Flavors: Combines tangy feta, crisp veggies, lemon, garlic, and herbs for a classic Med taste.
- Creamy and Crunchy: The smooth whipped feta base contrasts beautifully with the crunchy diced vegetables.
- Super Easy & No-Cook: Just blend the base and stir in the veggies – ready in minutes!
- Healthy Appetizer: Packed with fresh vegetables and protein from the feta.
- Versatile: Delicious as a dip, spread, or even a topping for grilled chicken or fish.
Ingredients for Whipped Feta and Veggie Dip
Here’s what you’ll need to make this fresh and flavorful dip. The full list with measurements is in the recipe card below.
Whipped Feta Base
- Feta cheese, coarsely crumbled or diced (Dairy)
- Garlic cloves, peeled (Aromatic)
- Extra-virgin olive oil (Oil)
- Black pepper, freshly cracked (Spice)
Fresh Veggie Mix
- Large tomato, diced (Vegetable)
- Cucumber, diced (Vegetable)
- Green bell pepper, diced (Vegetable)
- Lemon juice (Acid)
- Fresh chopped cilantro (Herb)
- Salt (to taste) (Seasoning) (Implied by standard practice/step 2)
Garnish (Optional)
- More Olive Oil
- More Cilantro
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the fresh simplicity of this Whipped Feta Dip, but here are some tasty variations:
- Add Olives: Stir in some chopped Kalamata or green olives.
- Different Herbs: Use fresh mint, dill, or parsley instead of cilantro.
- Make it Spicy: Add some finely minced jalapeño or a pinch of red pepper flakes.
- Add Red Onion: Mix in some finely diced red onion for a sharper bite (soak in water first to mellow if desired).
- Creamier Base: Blend in a tablespoon or two of Greek yogurt or sour cream along with the feta for an even creamier texture.
How to Make Whipped Feta and Veggie Dip
Making this vibrant Whipped Feta Dip is incredibly easy:
Whip the Feta Base
- First, I add the crumbled or diced feta cheese, peeled garlic cloves, ¼ cup extra-virgin olive oil, and freshly cracked black pepper to my food processor.
- I blend these ingredients until the feta mixture is smooth and creamy. Scrape down the sides as needed.
Combine with Veggies
- I transfer the smooth whipped feta mixture to a serving bowl.
- To the bowl, I add the diced tomato, diced cucumber, and diced green bell pepper.
- I pour in the fresh lemon juice.
- I give everything a good stir to gently combine the fresh vegetables with the whipped feta base.
- I taste the Whipped Feta Dip and season with salt and additional black pepper if needed. Feta is already quite salty, so I always taste before adding extra salt.
Garnish and Serve
- Drizzle with olive oil
- Garnish with cilantro
- Serve
Tips and Tricks for the BEST Feta Dip
Here are my secrets for making this Whipped Feta Dip truly exceptional:
- Use Block Feta: Feta packed in brine generally has better flavor and texture than pre-crumbled varieties. Crumble or dice it yourself.
- Food Processor for Smoothness: A food processor makes quick work of whipping the feta into a perfectly smooth and creamy base. A high-speed blender could also work.
- Dice Veggies Finely: Cut the tomato, cucumber, and bell pepper into a small, uniform dice for the best texture and easy dipping.
- Fresh Lemon Juice: Use freshly squeezed lemon juice for the brightest, tangiest flavor.
- Chill Before Serving (Optional but Recommended): Letting the dip chill for about 30 minutes allows the flavors to meld beautifully.
How to Serve
This Whipped Feta and Veggie Dip is perfect served chilled or at room temperature as:
- A Dip: Serve with pita bread (warm or toasted), pita chips, crackers, or fresh vegetable sticks (carrots, celery, cucumbers, bell peppers).
- A Spread: Delicious spread on toast, bagels, or sandwiches/wraps.
- A Topping: Spoon over grilled chicken, fish, lamb skewers, or roasted vegetables.
- Part of a Mezze Platter: A fantastic addition alongside hummus, olives, dolmades, etc.
Make Ahead and Storage
- Make Ahead: You can make this dip up to 2-3 days ahead of time. The flavors will actually meld and improve!
- Storage: Store the Whipped Feta Dip in an airtight container in the refrigerator.
- Note: The vegetables might release a little liquid over time; give the dip a gentle stir before serving again.
FAQs about Whipped Feta and Veggie Dip
- Can I use a different type of cheese?
- While feta provides the signature salty tang, you could try substituting crumbled goat cheese for a different flavor profile.
- What if I don’t have a food processor?
- You could try mashing the feta very thoroughly with a fork and then vigorously whisking in the olive oil and garlic, but achieving the same level of smoothness will be difficult.
- Can I add other vegetables?
- Absolutely! Finely chopped red onion, Kalamata olives, or even corn would be delicious additions to this Whipped Feta Dip.
Enjoy this incredibly fresh, flavorful, and easy Whipped Feta and Veggie Dip! It’s a perfect taste of the Mediterranean for any occasion.
Print
Whipped Feta Dip with Cucumber and Tomato
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4-6 1x
- Category: Appetizer, Dip, Snack
- Cuisine: Mediterranean-Inspired
Description
This refreshing dip features creamy whipped feta cheese blended with garlic and olive oil, then combined with fresh diced tomatoes, cucumber, and green bell pepper for a flavorful and easy appetizer.
Ingredients
Scale
- 1 cup (about 4–6 oz) Feta cheese, coarsely crumbled or diced (preferably block feta in brine)
- 2 cloves garlic, peeled
- 1/4 cup extra-virgin olive oil, plus more for drizzling (optional)
- Freshly-cracked black pepper, to taste
- 1 large ripe tomato, seeded and diced
- 1/2 cucumber (English or Persian recommended), diced
- 1/2 green bell pepper, diced
- 1–2 tablespoons fresh lemon juice
- 2 tablespoons fresh chopped cilantro (or parsley/dill/mint)
- Salt, to taste (optional, feta is salty)
- Tortilla chips, pita bread, or vegetable sticks, for serving
Instructions
- Whip Feta Base: Add the crumbled feta cheese, peeled garlic cloves, 1/4 cup extra-virgin olive oil, and freshly cracked black pepper to a food processor. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
- Transfer to Bowl: Transfer the whipped feta mixture to a serving bowl.
- Add Vegetables and Lemon Juice: Add the diced tomato, diced cucumber, and diced green bell pepper to the whipped feta. Add 1-2 tablespoons of fresh lemon juice.
- Combine Gently: Stir the vegetables and lemon juice into the whipped feta gently, until just combined. Avoid overmixing.
- Season and Garnish: Taste the dip and season with additional black pepper or salt, if needed (feta is usually salty, so taste first). Drizzle with a little more olive oil, if desired, and garnish with fresh chopped cilantro.
- Serve: Serve immediately with tortilla chips, pita bread, or fresh vegetable sticks for dipping.
Notes
- Feta Cheese: Use block feta packed in brine for the best creamy texture and flavor. Pre-crumbled feta can be drier.
- Vegetables: Seed the tomato before dicing to prevent excess moisture. English or Persian cucumbers have fewer seeds and thinner skin.
- Blending: A food processor creates the smoothest whipped feta. You could potentially mash vigorously with a fork, but the texture won’t be as airy.
- Herbs: Cilantro is listed, but feel free to substitute or add other fresh herbs like parsley, dill, or mint.
- Storage: This dip is best served fresh, as the vegetables will release moisture over time. Store leftovers in an airtight container in the refrigerator for up to 1-2 days.