Whipped feta dip with spicy honey

by Anna Chwistek

A whipped feta dip with spicy honey. Whether you’re looking for something special to serve with a drink or a starter, everyone will love this one. It’s fast, and super simple.
The salty feta is whipped into a creamy, fluffy dip. The honey is swirled with chili flakes and garlic. Serve a big bowlful next to crispy pita bread, crackers or a platter of raw veggies for a funky appetizer.

serving dumplings | Whipped feta dip with spicy honey

Dips shouldn’t be complicated and this one surely isn’t. It’s nothing but feta, ricotta and sour cream blended together in a food processor, but what comes out of this combination is something truly special.

Surprising and interesting enough to keep you coming back for another dip. The creamiest, dreamiest dip you’ve ever imagined. It’s drizzled with spicy honey and sprinkled with za’atar.

Any leftovers can be used as a sandwich spread or as a salad dressing.
Let me guide you through the recipe with this step-by-step VIDEO.

whipped feta dip with spicy honey

RECIPE NOTES

  • whip it good! Make sure to use a food processor, a stand mixer is not able to break down the feta well enough
  • make this recipe beforehand, but be sure to bring it to room temperature before serving. The texture will become firm when refrigerated
  • great as a dip, an appetizer or on crostini. Leftovers can be used as a spread
  • perfect with drinks, for picnics, parties, brunch, bbq, anytime, anywhere
  • serve with pita chips, naan, buttery crackers or a charcuterie/veggie platter
  • it’s also great for lunch with pitta bread and raw veggies

serving dumplings | Whipped feta dip with spicy honey

More appetizers, please!

Cooking Video

Whipped Feta Dip with Spicy Honey

Yield: serves 4

Whipped feta dip with spicy honey

Whipped feta dip with spicy honey
Cook Time 15 minutes
Total Time 15 minutes

Ingredients

  • 200 g/7 oz feta
  • 100 g/3.5 oz ricotta
  • 50 g/1.5 oz sour cream
  • salt + black pepper
  • 5 tbsp honey
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 2 tbsp lemon juice
  • 1 tsp crushed red chili flakes
  • salt + black pepper
  • chopped chives (optional)
  • 1 tsp za’atar
  • 1 tsp black & white sesame seeds
  • pita chips, naan or raw veggies, for serving

Instructions

    1. Feta, ricotta and sour cream should be at room temperature.
    2. Add feta, ricotta and sour cream to a food processor. Season with salt and pepper. Blend on high until smooth, about 2-3 minutes. Taste, add salt and pepper if needed.
    3. In a saucepan, heat olive oil. Add garlic, sauté on very low heat until soft. Turn off the heat. Stir in honey, lemon juice and chili flakes. Season with salt and pepper.
    4. Serve the whipped feta drizzled with spicy honey. Top with chives, za’atar, sesame seeds, some extra freshly ground black pepper and chili flakes.
    5. Enjoy with pita chips, naan or a veggie platter.
    6. Leftovers can be used as a spread or a dressing.

Notes

Calories Per Serving: 236 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: Appetizers
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27 comments

  • We served this feta dip yesterday for our Easter gathering. Our guests DEVOURED it!! Great recipe!

    Reply

  • Love your recipes, I only wish your website had them in a printable format…kind of like a “jump to recipe” link where I can click it and print it without printing all of the great commentary. Just a suggestion.

    Reply

    • Hi, so glad you are enjoying the recipes! And thanks for your feedback, that’s a great suggestion. I’ll take a look on how we can fix this. Happy cooking!

      Reply

  • Love this recipe!! So happy to have found this!
    Hard to find GOOD new app ideas. Thank you so much!

    Had a little left over, spread it on a wheat English muffin and put a runny egg on top for breakfast. It was awesome. Wish I could share the pic!

    Reply

    • Yay! Love hearing this! I am really glad you enjoyed the recipe. Thank you for making it!

      Reply

  • I am thinking of using this as a base of a Greek layered dip. What is the consistency, loose or think?

    Reply

  • This is a divine appetizer. So glad I found the recipe. I have made it three times now and I use the extra spicy lemon glaze on top of some cooked asparagus. Thank you!

    Reply

  • Is this a dip I could make earlier in the day for a party in the evening?

    Reply

  • I plan on making this the night before a potluck. Do I store the honey/oil mixture separately at room temperature or can I drizzle it over the feta and refrigerate it like that?

    Reply

  • I cant wait to make this recipe soon as I recuperate from a recent surgery. Itll be a great way to thank all those who have helped me so much. By the way, in reading the comments and your answers, you seem like a delightful person. Thank you for sharing your recipes.

    Reply

    • Hi Barbara, hope you get to feeling better soon! Please let me know if you give the recipe a try, I hope you love it. Have a wonderful day, Anna

      Reply

  • I don’t have za’atar. Don’t even know what it is. Can I leave it out?

    Reply

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