If you’re a fan of bold, savory flavors and creamy spreads, then you’re going to fall in love with Whipped Feta with Roasted Garlic & Lemon. This luxurious dip transforms the salty tang of feta cheese into a velvety, luscious spread with the help of a few kitchen staples. Whether you’re entertaining guests, preparing a snack board, or looking for a quick but flavorful appetizer, this dish offers something unique and irresistibly tasty.
Whipped feta has become a go-to recipe for food lovers seeking Mediterranean-inspired flavors. When paired with the mellow sweetness of roasted garlic and the brightness of fresh lemon juice, it becomes a versatile, crowd-pleasing dish that works as a dip, spread, or even as a condiment on wraps and grain bowls.
What is Whipped Feta?
Whipped feta is essentially feta cheese that has been blended with a bit of yogurt, cream cheese, or olive oil until it reaches a smooth, fluffy consistency. The result is a dip that keeps the signature tang of feta while becoming light enough to spread or scoop easily. The addition of roasted garlic and lemon in this version takes the flavor profile to the next level, adding sweetness, umami, and zing.
Why You’ll Love This Recipe
- Simple Ingredients: Uses minimal, wholesome ingredients you likely already have.
- Big Flavor: The roasted garlic adds depth and sweetness, while the lemon provides freshness and brightness.
- Versatile: Use it as a dip for veggies and pita, a spread on sandwiches, or even a base for roasted veggies and meats.
- Make-Ahead Friendly: Can be made ahead and stored in the fridge for several days.
Ingredients Breakdown
For the Whipped Feta:
- 200g feta cheese (preferably Greek, for its tangy and crumbly texture)
- 3 tbsp Greek yogurt (adds creaminess and balances the saltiness)
- 2 tbsp extra virgin olive oil (for smoothness)
- 1 lemon, juiced and zested (for acidity and fragrance)
- Salt & pepper, to taste (feta is salty, so go light on the salt)
For the Roasted Garlic:
- 1 whole head of garlic
- 1 tsp olive oil
- Aluminum foil
How to Make Whipped Feta with Roasted Garlic & Lemon
Step 1: Roast the Garlic
- Preheat your oven to 200°C (400°F).
- Slice the top off the garlic head to expose the cloves.
- Drizzle with olive oil and wrap in foil.
- Roast for 35-40 minutes until the cloves are soft, golden, and caramelized.
- Let cool before squeezing the cloves out of their skins.
Step 2: Blend the Whipped Feta
- Add the feta cheese, Greek yogurt, olive oil, lemon juice, and lemon zest into a food processor.
- Squeeze in 4-5 cloves of the roasted garlic (more if you prefer a stronger flavor).
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and season with pepper and minimal salt.
Step 3: Serve
- Transfer to a bowl and drizzle with olive oil.
- Optional toppings: chili flakes, fresh herbs (like dill or parsley), or a drizzle of honey for contrast.
Tips for Perfect Whipped Feta
- Use high-quality feta: Greek feta made from sheep’s milk is ideal.
- Roast garlic in advance: Make a batch and store it in olive oil for quick use.
- Chill before serving: Allowing the dip to rest enhances the flavors.
- Customize texture: Add more yogurt or olive oil to make it creamier if preferred.
Variations
- Spicy Whipped Feta: Add a pinch of red chili flakes or a splash of hot sauce.
- Herb Whipped Feta: Blend in fresh herbs like basil, mint, or chives.
- Nutty Feta Dip: Top with toasted pine nuts or crushed pistachios for crunch.
- Sweet-Savory Twist: Drizzle with honey or pomegranate molasses.
Serving Suggestions
- With Pita or Flatbread: Scoop it up with warm, soft bread.
- As a Veggie Dip: Perfect for carrots, cucumbers, bell peppers, and cherry tomatoes.
- On Sandwiches or Wraps: Spread it inside a chicken wrap or veggie sandwich.
- Base for Roasted Veggies: Dollop onto a plate and top with roasted eggplants, beets, or zucchini.
- In Grain Bowls: Add to quinoa or couscous bowls for extra flavor.
Storage Instructions
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Not recommended due to texture changes when thawed.
Final Thoughts
This Whipped Feta with Roasted Garlic & Lemon is more than just a dip—it’s a flavor-packed, elegant addition to your kitchen repertoire. With its creamy texture, bold flavor, and versatility, it fits beautifully into any meal plan, whether you’re entertaining guests or enjoying a cozy night in.
So grab your feta, roast some garlic, and blend your way to your new favorite spread. Whether you serve it as an appetizer or a sandwich spread, this recipe will quickly become a staple in your rotation.
Savory Hand Pies with Spinach & Feta Recipe
Description
These flaky Savory Hand Pies with Spinach & Feta are a delicious blend of creamy cheese, sautéed greens, and golden pastry, perfect for snacks, lunchboxes, or elegant appetizers. Easy to prepare and freezer-friendly, they make a great choice for meal prep or entertaining.
Ingredients
For the Pastry Dough:
For the Filling:
Instructions
Prepare the Dough
- In a large bowl, mix flour, salt, and sugar. Add cold butter and rub it into the flour with your fingertips or use a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, mixing gently until the dough comes together. Form into a disk, wrap in cling film, and chill in the refrigerator for at least 15 minutes.
Make the Filling
- Heat olive oil in a pan over medium heat. Sauté onions until translucent, then add garlic and cook for another 30 seconds. Stir in the spinach and cook until wilted. Remove from heat, let cool slightly, then mix in crumbled feta, black pepper, and nutmeg. Set aside to cool fully before filling.
Roll and Fill
- Preheat oven to 190°C. Roll out the dough on a floured surface to 1/8 inch thickness. Cut into 5-inch circles (use a bowl or pastry cutter). Place 1–2 tbsp of filling in the center of each circle. Fold over into a half-moon shape, press edges to seal, and crimp with a fork.
Egg Wash and Bake
- Place the hand pies on a parchment-lined baking sheet. Brush tops with the beaten egg. Make a small slit on top of each pie to allow steam to escape. Bake for 22–25 minutes or until golden brown and crisp.
Cool and Serve
- Let the hand pies cool slightly on a wire rack before serving. Serve warm, at room temperature, or pack them for later.
Note
Make Ahead: These hand pies freeze beautifully. Assemble and freeze before baking, then bake from frozen (add 5–7 minutes to cooking time).
Storage: Store baked hand pies in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Variations: Add sun-dried tomatoes, ricotta, or a pinch of chili flakes for extra flavor. Swap spinach for kale or Swiss chard if desired.
Vegan Option: Use plant-based butter, vegan feta, and a dairy-free pastry dough.
