This creamy, 4-ingredient whipped feta dip is the ultimate no-cook appetizer. Salty feta and tangy Greek yogurt are blitzed into a silky smooth dip, then drizzled with sticky hot honey for a sweet, spicy finish. Ready in minutes, it’s perfect for BBQs, potlucks or easy entertaining.

I will forever advocate for making your own dips. It’s cheaper, tastier and endlessly customizable. And this whipped feta dip is a brilliant example of that. It hits ALL the right notes – think salty, creamy, sweet, spicy goodness. It’s incredibly easy to make too: just blend creamy feta, a little Greek yogurt, olive oil and lemon zest until silky smooth.

A drizzle of hot honey adds sweet heat, and crispy bacon (or prosciutto) brings a satisfying crunch. Perfect as a year-round appetizer, it’s a standout on sharing platters, with fresh veggies or pita chips, or served with grilled meat (it’s unreal paired with these juicy lamb koftas or honey harissa chicken) at a BBQ.

You can also easily prep it ahead of time if you’re entertaining – it’s always the first thing to disappear at parties!

Ingredients you’ll need

• Feta cheese. Use a full 8oz (225g) block of feta (not crumbled). It blends more smoothly and also avoids having an open packet of feta leftover in the fridge.
• Greek yogurt. Use thick, full-fat Greek yogurt for the best creamy texture. A runnier yogurt will make the dip thinner, though it’ll still taste great. For a richer version, try creamy homemade labneh, cream cheese or sour cream. You could use cottage cheese for extra protein.
• Hot honey. This magical sauce is super easy to make – you just need honey, chili flakes (or red pepper flakes) and lemon juice. It brings a lovely sweet, spicy kick that pairs with the salty dip. You can use regular honey if you’re after a milder version, or use store-bought hot honey (it’s a lot easier to find these days).
• Crispy prosciutto (optional). Baking prosciutto makes it ultra-crispy and adds a gorgeous salty crunch. Break it into shards and scatter it on top to serve. You can swap in crispy bacon or skip it for a vegetarian version.

You’ll need to use a food processor, blender or immersion blender to get that ultra-smooth, creamy texture. You can mix the feta and yogurt by hand, but it’ll be chunkier. Still tasty, just less silky smooth.

Like this recipe? Here are more easy dips to try

If you make this recipe, I’d love to hear from you! You can leave a recipe rating and a comment below. And remember to tag @DishedByKate on Instagram, Facebook and TikTok if you’ve made one of my recipes. Seeing your recreations really makes my day 😊.

Creamy Whipped Feta Dip with Hot Honey

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• Author: Kate Phillips
• Total Time: 15 minutes
• Yield: 2 cups 1x

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Description

This creamy, 4-ingredient whipped feta dip is the ultimate no-cook appetizer. Salty feta and tangy Greek yogurt are blitzed into a silky smooth dip, then drizzled with sticky hot honey for a sweet, spicy finish. Ready in minutes, it’s perfect for BBQs, potlucks or easy entertaining.

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Ingredients

Units USM Scale 1x2x3x

For the whipped feta –

• 1 block of feta cheese (8 oz/200g), ideally at room temperature
• 1/4 cup thick Greek yogurt (use full-fat for best texture)
• 2 tablespoons olive oil
• Zest of 1 lemon

For the hot honey –

• 3 tablespoons honey
• 1 teaspoon red pepper flakes (or chili flakes)
• 1 teaspoon lemon juice

Optional toppings –

• 4 slices prosciutto (or bacon)
• 1 sprig rosemary, finely chopped
• A few sprigs of fresh thyme, leaves picked

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Instructions

1. Prep the feta. Take the feta out of the fridge while you prepare the other elements – it blends more smoothly when it’s at room temperature
2. Make the crispy prosciutto (optional). Preheat your oven to 350°F (180°C fan). Line a baking tray with parchment paper and lay out the prosciutto slices. Bake for 8 – 10 minutes, or until dark and crispy. You can also do this in the air fryer: place the prosciutto slices in your air fryer basket and air fry at 350°F (175°C) for 3 – 4 minutes, or until crisp and slightly darkened. Let cool before breaking into shards, as they’ll crisp up more as they cool.
3. Make the hot honey. Set a small saucepan over low heat, then add 3 tablespoons of honey, 1 teaspoon of red pepper flakes and 1 teaspoon of lemon juice. Stir until the honey thins and starts to bubble gently (about 1 or 2 minutes), then remove from the heat to cool.
4. Whip the feta. Add the block of feta, ¼ cup Greek yogurt, 2 tablespoons of olive oil and the lemon zest to a food processor or blender. Blitz until very smooth, airy and creamy, scraping down the sides as needed. This will take just a couple of minutes. Optional – for an ultra-silky texture, press the dip through a fine mesh sieve after blending.
5. Assemble and serve. Spoon the whipped feta onto a serving platter or into a shallow bowl, using the back of a spoon to create swirls and ridges in the dip. Drizzle the hot honey on top, then scatter with the crispy prosciutto shards, thyme leaves and chopped rosemary. Serve with pita chips, crackers, fresh bread (like this chili cheese focaccia) or crudités.

Notes

PREP AHEAD: The whipped feta will keep for up to five days in an airtight container in the fridge. Bring to room temperature before serving and give it a quick stir to loosen before serving (it thickens as it chills). Hot honey keeps well for several weeks in the fridge and the crispy prosciutto can be made up to one week in advance and stored in an airtight container in the fridge.

INGREDIENT NOTES: Greek yogurt gives the dip a creamy, tangy base, but you can swap it for cream cheese, sour cream, cottage cheese or leave it out for a thicker texture. Room temperature feta blends much more smoothly – I recommend pulling it out of the fridge at least 30 minutes before using it. You could use creamy labneh (very thick strained yogurt) for an ultra-luxurious finish.

MORE TOPPING IDEAS: Keep it simple with a drizzle of olive oil and a sprinkle of nutty dukkah or za’atar. Go savory with sundried tomatoes, marinated olives or a dollop of sweet chili jam. Try a sweet twist: honey and cranberry sauce, fruit compote, or your favorite relish or chutney. Drizzle on leftover loaded bread dipping oil for even more flavor.

OPTIONAL EXTRA: Candied pecans are a LOVELY way to jazz up the dip. Toast ¼ cup pecans in a dry pan for one minute, then stir in 1 tablespoon of honey and ½ teaspoon of flaky sea salt. Let everything bubble for another minute, then transfer to a parchment-lined tray to cool and crisp up. 

• Prep Time: 5
• Cook Time: 10
• Category: dips
• Method: oven
• Cuisine: mediterranean

Nutrition

• Serving Size: 1/4 cup
• Calories: 115
• Sugar: 6.4g
• Sodium: 355mg
• Fat: 7.9g
• Saturated Fat: 3.7g
• Trans Fat: 0g
• Carbohydrates: 6.4g
• Fiber: 0g
• Protein: 5.6g
• Cholesterol: 23mg