This luxurious and easy whipped feta dip is ready in minutes. Salty feta combines with creamy Greek yogurt and is topped with sticky hot honey sauce for the best, easiest appetiser around.
Salty, sweet deliciousness. That really is what this gorgeous creamy whipped feta dip is all about. It seriously is so easy to make and so much more tasty than any dip you’ll find at the store. Literally throw feta, Greek yogurt and lemon zest in a food processor and hit go!
I’m topping this one with a lovely hot honey drizzle – the sweet honey and spicy chilli flakes work SO well with the creamy salty feta dip, and the crispy prosciutto shards provide another layer of texture and crunch. This is one of my favourite dips to serve at parties (and is wonderful over the festive season!) It’s great for prepping ahead of time and is always one of the most popular appetizers on the table.
There are only a few ingredients that go into this dip – and all should be easy to find (if you don’t already have them!)
- Feta. We’ll use a whole block here for ease (I hate having a random bit of feta left over in the fridge!) That’s generally 200 – 225g (or about 8oz)
- Greek yogurt. You want to use a proper, thick Greek yogurt, or the texture of the dip will be runnier. It’ll still taste good – but I prefer a firmer dip. You can also use labneh for a really luxurious finish, or use cream cheese or sour cream.
- Lemon zest. The combination of lemon and feta is classic, and I love using lemon zest for this, rather than adding more liquid to the dip.
- Honey. The sweetness of honey pairs wonderfully with salty feta, but you could also use maple syrup if you like.
- Chilli flakes. I’m using Aleppo chilli – but you can use any chilli flake you like.
- Prosciutto. Throwing slices of prosciutto in the oven to crisp up is one of my favourite hacks for next-level flavour and texture. The oven intensifies the saltiness, and breaking the slices into crispy shards provides a great crunchy topping to the dip. Leave it out if you’re vegetarian.
You’ll also need a food processor to make this dip. You could do it without one, you’ll just have to really beat and mix up the feta and yogurt vigorously by hand. It won’t be as creamy and light, but a chunkier dip is fun too.
OPTIONAL: I also love adding in crunchy candied pecans when I have them around – to make them, toast 1/4 cup pecans in a dry pan for a minute, then add in 1 tablespoon of honey and 1/2 teaspoon flaky sea salt. Stir the honey through the nuts and leave for another minute as it bubbles away. Transfer to a baking paper lined plate or tray (important – they’ll stick to the surface if you don’t line it!) and leave to cool and crisp up.
How to make it
The dip comes together in seconds, so start with the toppings. Lay out the prosciutto slices on a lined baking tray, then pop it into the oven at 180C/360F fan for 8 minutes, until dark and crispy. Add the honey, chilli flakes and lemon juice to a small pan over low heat, and stir for a couple of minutes as the honey bubbles up and thins out. At this point, remove it from the heat.
Get the feta, Greek yogurt and lemon zest into the bowl of your food processor. With the motor running, slowly drizzle in the 2 tablespoons of olive oil until the feta is super creamy and smooth.
PRO TIP: To make the dip extra smooth, pass it through a fine mesh sieve into a bowl. This will take out any tiny remaining chunkier bits.
Smooth the dip onto a serving plate or bowl, making little waves and ridges with the back of your spoon for the hot honey and toppings to cling to. Spoon over the hot honey, then finish with the crispy prosciutto shards, rosemary and thyme leaves.
Got a question?
You can use cream cheese or sour cream in place of Greek yogurt if you like.
It will last well for 3 days, stored in an airtight container in the fridge. If you’re making it ahead of time, store the dip and the toppings separately, then just top when you’re ready to serve. Make sure you bring the dip back to room temperature before serving.
I love serving it with a spread of pita chips, crackers, crudites or fresh bread (this easy chilli-cheese focaccia is wonderful).
You can also use the dip as a sauce alongside grilled meat – it’s great with lamb koftas, miso chicken, sticky gochujang chicken or with herb roasted chicken. I also love it dolloped onto toast, as a saucy garnish on pizza or smoothed onto wraps.
You can really get creative here! Some ideas I love:
– a simple drizzle of olive oil, with dukkah and za’atar.
– use any leftover bread dipping oil.
– dollop over sweet chilli jam.
– chopped sundried tomatoes (or sundried tomato pesto) and marinated olives.
– mix 1 tablespoon of harissa paste with 1 tablespoon of honey and drizzle it on top.
– go sweet with roasted stone fruit or strawberries, or a fruit compote, your favourite jam or chutney.
Like this recipe? Here are more amazing easy dips to try
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print