Whipped Feta with Herb Pistou
This whipped feta is one of my favorite things to serve when I want an easy appetizer that still feels special. The creamy, tangy feta is topped with a bright herb pistou and served alongside peppery radishes and other fresh vegetables. I love the contrast between the crisp, fresh vegetables and the rich whipped feta, especially with warm, crusty bread for dipping.
Whipped Feta with Herb Pistou
Ingredients
Whipped Feta
- 8 ounces block feta
- 2 ounces cream cheese
- 2 tbsp plain Greek yogurt
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
Herb Pistou
- 1 cup packed fresh basil leaves
- ½ cup packed fresh parsley
- ¼ teaspoon kosher salt
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
Instructions
Make the Whipped Feta
- 1
Add the feta, cream cheese, Greek yogurt, olive oil, and lemon juice to a food processor or blender.
- 2
Blend until completely smooth and creamy, scraping down the sides as needed. If needed, add 1–2 tablespoons more Greek yogurt for a softer consistency.
- 3
Spread onto a serving plate or shallow bowl using the back of a spoon to create swirls.
Make the Herb Pistou
- 1
Add the basil, parsley, garlic, salt, olive oil, and lemon juice to a food processor or blender.
- 2
Pulse until finely chopped but still slightly textured. Avoid over-processing, you want the herbs to retain some texture rather than becoming a completely smooth sauce.
- 3
Taste and adjust the salt or lemon juice if needed.
Assemble
- 1
Spoon the herb pistou generously over the whipped feta.
- 2
Finish with flaky sea salt, cracked black pepper, and a little lemon zest if desired.
- 3
Serve immediately with warm bread, crackers, or fresh vegetables.
Lauren's Note
- For the brightest flavor, make the pistou just before serving.
- Let the whipped feta sit at room temperature for about 15 minutes before serving if you've made it ahead. It becomes even creamier.
Frequently asked questions
Yes! Prepare the whipped feta up to 2 days in advance and refrigerate. Make the pistou the day you plan to serve it for the freshest flavor.
Traditional pistou is made without nuts or cheese. It's simply fresh herbs, olive oil, and often a little lemon juice, making it lighter and brighter than pesto.
Absolutely. Chives, dill, cilantro, or mint all make delicious additions or substitutions depending on what you're serving alongside the dip.
