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Whipped Feta Dip with Olive Tapenade

Transform crumbly feta into a creamy, delicious dip with a quick blitz of the food processor.

Whipped Feta Dip with Olive Tapenade, served with mini baguette slices on the side.

This Whipped Feta Dip has it all - it's creamy, tangy and slightly addicting! It couldn't be easier to make. Just top it off with store bought olive tapenade and serve with your favorite crackers.

This will win over even the staunchest feta nay-sayers! It's the perfect accompaniment for cocktails, or as a side to your Mother’s Day brunch! xoxo Kirsty

Whipped Feta Dip with Olive Tapenade, served with mini baguette slices on the side, in an outdoor setting


  • 8oz. (227g) block of feta

  • 1/4 cup sour cream*

  • 1/4 cup greek yogurt*

  • 1 tablespoon extra virgin olive oil

  • 1/2 teaspoon lemon zest, finely grated

  • 1/4 teaspoon dried oregano

  • pinch of red pepper flakes (optional)

  • salt and pepper to taste

*you can also use just sour cream or greek yogurt but I like the combination

To garnish:

  • olive tapenade. We used store bought! Sun-dried tomatoes would also work really well.

  • sprinkle of red pepper flakes

  • sprinkle of sesame seeds

  • crackers

Crumble the feta into the bowl of your food processor. Add sour cream, greek yogurt, olive oil, lemon zest, oregano and chili flakes. Process until creamy. Taste for seasoning and add salt and pepper as needed.

Transfer the dip to a shallow bowl. Use a spoon to smoosh it around and make an indentation for the olive tapenade. Refrigerate until ready to serve.

To serve, spoon the tapenade into the indentation. Garnish with more red pepper flakes, sesame seeds and a drizzle of olive oil. Serve with your favorite crackers or sliced baguette.

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