Whether you’re hosting a sophisticated cocktail party, inviting friends over for a casual brunch, or simply seeking a delightful, creamy dip for a romantic movie night, this deceptively simple yet incredibly elegant dip is designed to impress with almost zero stress. When you combine the briny saltiness of feta cheese with the rich creaminess of cream cheese, you create something truly irresistible. Mixed to airy perfection and infused with bright lemon zest, fresh basil, and a hint of honey, this whipped feta not only looks stunning on any spread but pairs beautifully with everything from warm pita bread and crunchy pretzels to hearty focaccia and crisp baguette slices.
The first time I experienced the absolute heaven of whipped feta was at a restaurant called Butcher & Bee while taking a solo food tour through East Nashville. Of course, I had heard of whipped feta before, and it had been on my list of things to try; I just hadn’t gotten around to finding a place that featured it on the menu. The Butcher & Bee’s unique version features fermented honey and black pepper, and once you start eating it, you simply can’t stop. I fell so hard for that whipped feta that I took B.O.B. Bob back to the restaurant that same evening for a repeat performance. And yes, you better believe that he was just as much in love with it as I was. So much so that whenever we return to Nashville, we always make a point of visiting this restaurant. When you discover something that tastes that freaking amazing, once just isn’t enough. And while obviously this recipe is nowhere near the same as the Butcher & Bee’s recipe, it still has the key elements that make whipped feta so goldarned irresistible. It’s creamy, salty, flavorful, and has just the right amount of sweetness to make you want to dip just about anything you can find in it.
Ingredients:
- 4-oz. Block of Feta
- 4-oz. Cream Cheese, Softened
- Zest of 1 Large Lemon (Divided)
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 Tablespoon Honey
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Cup Fresh Basil Leaves, Finely Chopped (Divided)
Directions:
- Cut the feta into cubes and add it to a food processor with the softened cream cheese, two-thirds of the lemon zest, olive oil, honey, and black pepper. Process until smooth and whipped, scraping down the sides of the food processor as needed.
- Use a silicone spatula to stir in most of the basil, saving a little bit for garnish.
- Spoon the whipped feta into a pretty serving dish and garnish with the reserved lemon zest and finely chopped basil.
Suggestions:
- Please don’t buy cheap pre-crumbled feta to use for this recipe. This is actually one of those recipes where you may want to spend an extra dollar or two for high-quality feta that is stored in brine. It will make a huge difference in taste and texture.
- Most feta and cream cheese are sold in an 8-oz. package. You will have enough to make two batches of this whipped feta.
- I used sheep’s milk feta for this recipe. However, you can use cow’s milk or goat’s milk feta if you choose. Sheep’s milk feta tends to be sharper, while cow’s milk and goat’s milk feta tend to be milder. It’s all up to your personal taste preference.
- Serve this whipped feta with pita bread, pita crackers, or pretzels. You can also use this whipped feta as a spread on focaccia or garlic bread.
Improvements:
- Use hot honey instead of traditional honey for a little bit of heat, or add in a 1/4 teaspoon of crushed red pepper flakes.
- Replace the cream cheese with cottage cheese. Place the cottage cheese in a piece of cheesecloth and squeeze out some of the added moisture so that the whipped feta doesn’t become runny.
- Garnish with pomegranate seeds.
- Spread this whipped feta on these Easy, Flaky Breakfast Biscuits or this Apricot Irish Soda Bread.
Ingredients:
- 4-oz. Block of Feta
- 4-oz. Cream Cheese, Softened
- Zest of 1 Large Lemon (Divided)
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 Tablespoon Honey
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Cup Fresh Basil Leaves, Finely Chopped (Divided)
Directions:
- Cut the feta into cubes and add it to a food processor with the softened cream cheese, two-thirds of the lemon zest, olive oil, honey, and black pepper. Process until smooth and whipped, scraping down the sides of the food processor as needed.
- Use a silicone spatula to stir in most of the basil, saving a little bit for garnish.
- Spoon the whipped feta into a pretty serving dish and garnish with the reserved lemon zest and finely chopped basil.
PIN THIS RECIPE
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Whipped Feta Lemon Zest & Basil Deviled Eggs
These sophisticated deviled eggs are filled with a creamy whipped feta dip made with salty feta, smooth cream cheese, lemon zest, fresh basil, and a hint of honey. With a touch of whole grain mustard, crushed red pepper flakes, and even more fresh basil for added flavor, these deviled eggs are bright, creamy, and perfect for when you need an elegant appetizer to steal the show. A final drizzle of honey and a sprinkle of fresh basil really help make them as gorgeous as they are delicious. And since you’ll only use 3/4 cup of the whipped feta for this recipe, you’ll have plenty left over to enjoy as a snack with pita bread, pretzels, or pita crackers. CLICK HERE for the recipe.
