Whipped Feta with Honey and Herbs

Whipped feta dip in a beige bowl with toasted bread, lemon slices, fresh herbs, and cracked pepper scattered on top.

Whipped Feta with Honey and Herbs

This Whipped Feta with Honey and Herbs is outrageously creamy, tangy, and just the right amount of fancy-without-trying. A quick whirl in the food processor turns feta, cream cheese, lemon, honey, and herbs into the kind of spread people hover over at parties. Serve it with crackers, veggies, or roasted meats and watch it vanish.

Prep Time10

Cook Time0

Total Time10

Course: Appetizer

Cuisine: American, Mediterranean

Keyword: whipped feta, whipped feta with honey and herbs

Servings:

Calories: 175kcal

Author: Joanna Cismaru

Ingredients

8 ounces feta cheese block, not crumbled, for best texture
4 ounces cream cheese softened
2 tablespoons olive oil
2 tablespoons plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons honey plus more for drizzling
2 teaspoons fresh thyme leaves or rosemary, finely chopped
Fresh cracked black pepper to taste

US Customary - Metric

Instructions

In a food processor, combine feta, cream cheese, olive oil, and Greek yogurt. Blend until smooth and creamy.
Add lemon juice, zest, and honey. Blend again until fluffy and spreadable. Adjust with a splash of olive oil if too thick.
Spoon into a serving bowl. Drizzle with extra honey, sprinkle with thyme, and add black pepper on top.
Serve with toasted bread, crackers, or fresh veggies. Also great as a sandwich spread or paired with grilled meats.

Notes

Use a block of feta: A block gives you the smoothest, creamiest texture. Crumbled feta is coated in anti-caking agents, which makes it grainy.
Adjust the consistency: If it looks a little thick, blend in a splash of olive oil or another spoonful of Greek yogurt until it loosens up.
Sweetness level: Add more honey if you want that sweet-savory magic to lean sweeter. Start small; feta is salty and a little goes a long way.
Herb swaps: Thyme or rosemary are my favorites, but basil or oregano also play nicely here. Use what you have so you’re not trekking through the snow like the doodles.
Serving ideas: Spread it on bruschetta, dollop it on roasted veggies, tuck it into sandwiches, or serve with grilled chicken or lamb.
Make ahead: You can make it 2 days ahead. Keep it refrigerated, tightly covered, and give it a quick stir before serving.
Storage: Leftovers will keep 3 to 4 days in the fridge. It firms up when cold—just let it sit out 10 minutes so it gets that glorious swoopy texture again.

Nutrition