Whipped Feta Dip

This Whipped Feta Dip is everything we love in an appetizer. If you know us personally, you know that we not only think feta is life, but we also love the combination of sweet and salty together. If you’ve spent time in Greece, we are sure you have tasted “Tirokafteri“ or “Tyrosalata” and had your share of feta dips. Well, this dip is percent inspired by Greece and the years we spent there with our family. The process is simple. Allow the grapes to roast in the oven for 30-minutes of hands-free cooking time. Then it takes only 10 minutes to assemble! The result: deep, rich flavor with a creamy base that will have you reaching for this recipe again and again.

What stands out

This Whipped Feta Dip is a flavor-packed appetizer that’s both elegant and straightforward to make. You will love how the creamy, tangy feta blends perfectly with the sweet, caramelized grapes (that taste just like red wine!) for a dish that feels gourmet but comes together with minimal effort. The hint of orange zest adds a bright citrusy note that takes the flavors to the next level. Whether you’re hosting a gathering or want to elevate a simple sandwich, this recipe is versatile,, and guaranteed to impress.

Feta cheese: Use a good quality block of feta that comes in the brine. Pre-crumbled feta tends to be too dry for making this dip.

Olive Oil: Use a good quality olive oil to emulsify all the components together and help create a smooth, creamy texture.

Orange Zest: While you can use lemon zest here, we like to use orange zest to add a warm, comforting layer of flavor.

Yogurt: we add a tablespoon of plain yogurt to the feta to create a creamy, whipped texture.

Apple syrup: We like to use this for a sweetener to add an unexpected twist, but you can use honey, maple syrup, or agave instead.

Grapes: For a garnish, we make a sweet confit by baking our grapes with olive oil, apple syrup, salt and thyme.

Herbs and spices: Salt and thyme add brightness to the dip, balancing out the sweet and savory flavors.

Kitchen tip

If you find that the feta is too salty you can remove the brine and add fresh cold filtered water, let it sit overnight and it will remove a lot of that salt.

Tips for Success

• Purchase feta in brine: Whether you’re team Greek feta, French, Macedonian or Bulgarian, the key is to purchase a high-quality cheese in brine. Pre-crumbled feta is a no-go, as it’s too dry and won’t blend to that smooth, creamy consistency we know and love.
• Use a high-quality olive oil: It’s the unsung hero of this recipe. We use it twice: to roast the grapes into a decadent, wine-inspired confit. Then again to create a smooth texture in the dip itself, with a hint of robust flavor. A good quality olive oil takes this recipe from good to great.
• Serve right away: This dip can be made ahead, however it will thicken once cooled. It’s best served right away for the creamiest texture. Not to mention, the sweetness and warmth of the grapes fresh out of the oven is life changing.

Swaps

1. You can also make this dip with goat cheese and Greek yogurt instead of feta for a lighter, tangier version.
2. Feel free to use your favorite plant-based yogurt and feta cheese swaps if you’re vegan or dairy-free.
3. Feel free to use maple syrup, honey, or agave if you don’t have apple syrup.
4. Swap orange zest for lemon zest and leave out the sweeteners for a more neutral base.
5. Garnish with extra herbs like fresh thyme sprigs, rosemary, or basil for more brightness and a pop of color.

Serve it with

• A loaf of beautiful, crusty bread like our No Knead Peasant Bread or No Knead Gluten Free Bread.
• Serve this on top of crisp crostini made from this Baguette Recipe as a pre-assembled appetizer for a party.
• You can also use the whipped feta (without the grapes) as a spread for sandwiches or wraps.
• Enjoy alongside Maroulosalata (Greek Lettuce Salad) and Chicken Gyros for a fresh, well-rounded meal.

Questions

strong Can we make the whipped feta ahead of time?

Yes, the whipped feta can be made a day in advance. Store it in an airtight container in the refrigerator. It will thicken a bit, so we would give it another whip in the mark strong food processor before adding the grape garnish.

Can we use green grapes instead of red grapes?

Yes, you can technically use green grapes in this Whipped Feta Dip, but the flavor will be slightly different. Red grapes tend to be sweeter and richer when roasted, while green grapes will be slightly tart.

strong Can we make this recipe vegan?

We haven’t tried making this vegan, so please let us know in the comments if you give it a go. We would substitute the feta with a plant-based feta alternative and use dairy-free yogurt. Choose a vegan sweetener like agave.

is this whipped feta dip served warm or cold?

We like to serve this dip lightly warm or at room temperature. If the whipped feta and roasted grapes have been refrigerated, let them sit at room temperature for about 30 minutes before serving.

How do we store leftover feta dip?

Store any leftovers in an air-tight container for up to 3 days in the refrigerator.

Ingredients

Makes 4 portions

The Grapes

• 1.5 cups red seedless grapes
• pinch salt
• 1 teaspoon olive oil
• 1 teaspoon apple syrup, maple syrup, honey, or agave all work
• sprig of thyme, optional

The Whipped Feta

• 8 oz creamy feta, I used 1/2 Macedonian-Style and 1/2 Bulgarian feta but you can use any
• 1 tablespoon olive oil
• 1 tablespoon orange zest
• 1 tablespoon plain yogurt, any variety
• 1 teaspoon apple syrup, honey, maple syrup or agave

Equipment

• Measuring Cups + Spoons
• Zester
• Large Food Processor
• Redmond Real Salt

Method

1. Preheat oven to 400F (200C). In a small baking dish add the grapes, pinch of salt drizzle of olive oil, drizzle of apple syrup, and a sprig of thyme.
2. Cover it and bake until the grapes are oozing and nice and soft, ours took 30 minutes.
3. To a food processor add the feta, drizzle of olive oil, orange zest yogurt, a drizzle of apple syrup and process for 1 to 2 minutes until frothy and creamy. Open the lid and scrape down as necessary.
4. Add the whipped feta to a plate and top it off with the caramelized grapes. Enjoy with any fresh bread or even crostini.

Kitchen notes

• Feta substitutions: You can also make this dip with goat cheese and Greek yogurt for a lighter, tangier version.
• Vegan and dairy-free: Feel free to use your favorite plant-based feta cheese and yogurt swaps.
• Feta pro-tip: If the feta is too salty you can remove the brine and add fresh cold filtered water, let it sit overnight and it will remove a lot of that salt.
• Sweeteners: Use maple syrup, honey, or agave if you don’t have apple syrup.
• Citrus substitutions: Swap orange zest for lemon zest and leave out the sweeteners for a more neutral base.
• Herbs: Garnish with extra herbs, like fresh thyme sprigs, rosemary, or mint for more brightness and a pop of color.