How to Make the Creamiest Whipped Feta Dip with Chili Oil and Fresh Herbs

A creamy, spicy appetizer perfect for parties, holidays, and everyday snacking

The Dip Everyone Will Be Asking You For

You know that moment during a family get-together or holiday party when everyone is hovering near the appetizer table, pretending not to be obsessed with that one dish? Yep — this whipped feta dip is that dish.

Looks fancy, tastes like a dream

It’s the kind of recipe that looks fancy, tastes like a dream, and yet takes just minutes to make. We're talking: tangy feta cheese whipped to a silky, cloud-like consistency with creamy Greek yogurt, mellow garlic, and fresh lemon juice.

Just spicy enough, and kissed with smoky paprika

Then it’s topped with golden red chili oil — warm, just spicy enough, and kissed with smoky paprika — and a flurry of fresh cilantro to wake everything up.

Whether you're putting together a mezze platter, looking for a go-to party appetizer, or simply want a bold-flavored dip to snack on during movie night, this Whipped Feta Dip with Chili Oil and Cilantro will become a staple in your kitchen.

Bonus: It can be made ahead of time and customized for any season or dietary preference.

📋 RECIPE AT-A-GLANCE

Detail	Time / Yield
Prep Time	10 minutes
Cook Time	3 minutes (for chili oil)
Total Time	13 minutes
Yield	6 servings (as an appetizer or dip)

Ingredients You’ll Need

For the Whipped Feta:

8 oz block of feta cheese, drained and crumbled (use feta packed in brine for best texture and flavor)
½ cup full-fat Greek yogurt
1 clove garlic, peeled and finely minced or grated
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
Freshly cracked black pepper, to taste

For the Chili Oil:

¼ cup extra virgin olive oil
1 teaspoon crushed red pepper flakes (use more or less depending on heat preference)
½ teaspoon smoked paprika
Pinch of salt

For Garnish:

2 tablespoons fresh cilantro, chopped
Optional: crushed pistachios, toasted sesame seeds, or pomegranate seeds

Essential Kitchen Tools

Food processor or high-speed blender
Small saucepan
Spatula
Citrus juicer (optional, for lemon juice)
Garlic press (optional, but handy)
Serving bowl or shallow platter
Measuring spoons and cups

Step-by-Step Instructions

Step 1: Make the Chili Oil

Start by preparing the chili oil so it has time to cool slightly before serving.

In a small saucepan, pour in ¼ cup olive oil and place it over medium-low heat.
Add 1 teaspoon crushed red pepper flakes, ½ teaspoon smoked paprika, and a pinch of salt.
Allow the mixture to simmer gently for about 2 to 3 minutes, stirring occasionally. The oil should bubble slightly around the spices, but do not let it smoke.
Once the oil is aromatic and the spices are sizzling lightly, remove the pan from the heat.
Set aside and allow the chili oil to cool to room temperature while you prepare the whipped feta.

Tip: You can make this chili oil in advance and store it in a jar for up to 2 weeks. The flavor deepens over time!

Step 2: Prepare the Whipped Feta

In a food processor or high-powered blender, combine:
- 8 oz crumbled feta cheese
- ½ cup full-fat Greek yogurt
- 1 minced or grated garlic clove
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- Freshly ground black pepper (start with ¼ teaspoon)
Blend the ingredients for 1 to 2 minutes, pausing to scrape down the sides with a spatula.
Continue blending until the mixture becomes creamy, smooth, and fluffy. You want it spreadable and silky — if it’s too thick, you can blend in an extra tablespoon of yogurt or a small splash of cold water to loosen it.

Avoid This Mistake: Do not use pre-crumbled feta. It often contains anti-caking agents that prevent the cheese from whipping properly. Use a high-quality block of feta packed in brine for best results.

Step 3: Assemble and Serve

Transfer the whipped feta to a shallow bowl or platter, using the back of a spoon to create swooping swirls and wells for the oil to pool into.
Slowly drizzle the cooled chili oil over the top of the dip, making sure to spoon some of the red pepper flakes over for extra texture and color.
Sprinkle the surface with chopped fresh cilantro and any optional toppings like crushed pistachios or pomegranate seeds.
Serve immediately with pita, chips, or veggies — or cover and chill until ready to serve (up to 2 days in advance).

Ingredient Substitutions and Customizations

🌿 Make It Vegan:

Use a plant-based feta alternative and swap Greek yogurt for unsweetened almond or coconut yogurt.

🧄 Extra Flavor Options:

Add 1–2 tablespoons of whipped cream cheese for extra richness.
Stir in a pinch of cumin or sumac for Middle Eastern flair.

🧺 Seasonal Twists:

Spring: Garnish with fresh mint and shaved radish.
Summer: Add roasted cherry tomatoes or grilled corn kernels.
Fall: Top with toasted walnuts and roasted garlic.
Winter: Add a swirl of roasted red pepper puree before drizzling with oil.

How to Serve This Dip

This whipped feta dip is as versatile as it is addictive! Here are some serving ideas:

With warm pita bread, naan, or crusty baguette slices
As part of a mezze or charcuterie board
Alongside sliced cucumber, carrots, and bell peppers
Slathered on a grilled veggie sandwich or wrap
Dolloped on grain bowls, roasted sweet potatoes, or even grilled chicken
As a topper for bruschetta or crackers

Frequently Asked Questions

How long does whipped feta dip last?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Stir before serving.

Can I freeze this dip?

Freezing is not recommended, as the texture can become grainy and separated upon thawing.

How spicy is the chili oil?

It’s warm and flavorful but not overwhelmingly hot. For a milder dip, use ½ teaspoon red pepper flakes instead of 1 teaspoon.

Can I use low-fat yogurt?

You can, but the dip will be slightly less creamy and tangy. Full-fat yields the best texture.

Try This Dip and Make It Yours!

Whether you're making a quick snack for the family or prepping for a big holiday spread, this Whipped Feta Dip with Chili Oil and Cilantro will win over everyone. It’s creamy, spicy, fresh, and full of flavor.

👉 Give it a try and comment below:

What did you top it with? Pistachios? Pickled onions? Roasted chickpeas? I’d love to hear how you made it your own!

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