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Mediterranean Creamy Feta Cheese Dip
A creamy feta cheese dip with extra-virgin olive oil, feta cheese, cream cheese, garlic, fresh lemon zest, and red chili flakes.
We all need quick and easy appetizers we can throw together in no time at all when you are hosting a party or bring an appetizer to a potluck. This feta cheese dip takes about 5 minutes to whip up and you are done! It couldn’t be easier. If you love the flavor of feta cheese, this is the dip for you!
Since the Super Bowl is coming up on Sunday, I want to share some slam dunk dips for you to serve. This is perfect to pair with hummus dip. All you need is a side of freshly cut veggies like carrots and cucumbers and some soft warm pita bread triangles are you are in business!
This Mediterranean Creamy Feta Cheese Dip starts off with feta cheese, softened cream cheese, and a touch of mayonnaise. Then extra-virgin olive oil is drizzled in along with garlic, spices, and fresh lemon zest. The lemon zest adds a burst of freshness to the dip.
This Creamy Feta Dip can also be served alongside grilled chicken (check out my amazing chicken marinade recipe here) and with grilled or roasted vegetables.
How to make a Creamy Feta Dip:
- Start off by whipping together feta cheese, softened cream cheese, and mayonnaise. Make sure the cream cheese is at room temperature or softened to ensure it blends well with other ingredients. It needs to whip for at least 4 minutes until light and fluffy. This is an important step to create a creamy texture.
- Drizzle in extra-virgin olive oil, finely minced garlic, spices, and fresh lemon zest. I like to use a zester to ensure I only get the lemon skin of the lemon and not the bitter white part. Add more EVOO if desired, depending on desired consistency. It can also be made a little spicy by adding more red chili pepper flakes.
- Let chill until ready to serve. Serve with carrots, cucumbers, red peppers, cauliflower, and pita bread triangles. I like to warm my pita bread so it is extra soft.
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Whipped Feta Dip
Ingredients
- 8 ounce Cream Cheese (softened)
- 8 ounces Feta Cheese (1 cup)
- 1/3 cup Mayonnaise
- 1 Tablespoon Extra-Virgin Olive Oil (add more depending on preference)
- 2 Garlic Cloves (finely minced)
- 1/4 teaspoon Dried Oregano
- 1/2 teaspoon Red Chili Flakes
- 1 teaspoon Lemon Zest
Instructions
- In a mixing bowl, whip together softened cream cheese, feta cheese, and mayonnaise for at least 4 minutes or until light and fluffy. Scrape the sides of the bowl often. Add extra-virgin olive oil and mix together.
- Stir in garlic, oregano, red chili flakes, and lemon zest. Taste to see if salt is needed. Add more EVOO, if so desired.
- Chill until ready to serve. Serve with carrots, cucumbers, red peppers, cauliflower, and warm pita bread.
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for a happy hour this weekend and it was delicious! I made it the night before and used my Kitchenaid mixer. I also drizzled lemon olive oil ( from Queen Creek) on top and it was really good! Great recipe – I highly recommend making!
Planning a Mamma Mia themed party for my friend and I cannot WAIT to make this dip! It’ll be so perfect and it looks delicious!
Absolutely delicious. I added a dollop of tapenade to the center before serving. Will certainly make it again and again.
I love serving grilled shishitos with feta and lemon, but it can be an awkward mess when served as a finger food appetizer. I thought a dip sounded like an easier way to serve them, and was quite pleased to find yours. I followed your basic proportions but instead of whipping all of it together I thinly sliced the feta and crumbled it in at the end for a little texture. It’s perfect for the shishitos. Thank you.
Tried this recipe as the opening course for a holiday dinner. I made the recipe exactly as printed. I often modify a recipe after making the first time. I will not change a thing! I did make it a day ahead. I think this really helped the consistency and the flavor. The spices and lemon zest had a chance to blend with the feta, mayo, and cream cheese. My guests raved about it. I served it with Pita chip crackers with sea salt. It was match made in heaven.
Had to make copies and share with my guests. It is tasty without being overly pungent.
Will become a regular in our house.
This is heavenly!! My new favorite dip, it is so amazing. I served this with naan bread and veggies and it was gone in 5 minutes!
This looks amazing! Do you think it could work in my ninja blender? I don’t have a mixer yet.
I’ve made this 3 times in one month, and it’s been requested for Thanksgiving as well! I made this exactly as written, it is heaven in a bowl. I decorated with kalamata olives, olive oil, and red pepper flakes. Thank you for creating a hit!
While I was prepping this my wife walked by and commented on how good it smelled, with the lemon, garlic, and oregano. A good sign of things to come, as the dip ended up being a delicious explosion of strong flavors. Loved it, loved it, loved it!
This dip is really good even though I didn’t add the red chili flakes and lemon zest and I had one ounce less of feta cheese than what the recipe required. It’s creamy and I think can be used as a spread for wraps or to help make a sauce for pasta. I made this dip today minus those two ingredients and my relative and I enjoyed it with sea salt pita chips and German gluten-free whole grain crackers. I did add more spices like garlic powder, sweet Hungarian paprika (added no taste), smoked paprika and lemon pepper spice blend to add a lemon flavor. This recipe is a keeper.