This luxurious, 4-ingredient whipped feta dip is ready in minutes. Salty feta combines with creamy Greek yogurt and is topped with sticky hot honey sauce for fab, crowd-pleasing appetizer, perfect for the holiday season.

Salty, sweet deliciousness. That 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. 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. You could also use my favourite festive bread dipping oil as a topping!

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.

Ingredients

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 8oz (about 200 – 225g)
• 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 thicker dip. You can also use labneh for a super 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.
• Hot honey. It’s as simple as combining honey, chilli flakes and a little lemon juice (I go into more detail in this recipe for hot honey sauce). I love the sweet, spicy hit it brings to the salty feta, but you could just use regular honey, or use leftover festive bread dipping oil.
• 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, or use streaky bacon.

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 260F/180C 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, olive oil and lemon zest into the bowl of your food processor. Blitz until super smooth and creamy.

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?

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 me a comment below.

Creamy Whipped Feta Dip with Hot Honey

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★★★★★

5 from 1 review

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

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Description

This luxurious (and easy) 4-ingredient whipped feta dip is ready in minutes. Salty feta combines with creamy Greek yogurt and is topped with a sticky hot honey sauce for a fab crowd-pleasing appetizer, perfect for the holiday season.

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Ingredients

Scale 1x2x3x

For the creamy whipped feta dip –

• 1 block feta (approx. 8oz or 200g)
• 1/4 cup thick Greek yogurt
• Zest of 1 lemon
• 2 tablespoons olive oil

For the hot honey –

• 3 tablespoons honey
• 1 teaspoon chilli flakes
• 1 teaspoon lemon juice

For the other toppings –

• 4 slices prosciutto (or streaky bacon)
• 1 sprig of rosemary, chopped
• A handful of thyme leaves

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Instructions

1. Make the crispy prosciutto. Heat your oven to 350F/180C fan. Line an oven tray with baking paper, then lay out your slices of prosciutto on the tray. Transfer to the oven and bake for 8 minutes, until crispy and delicious. Remove from the oven and set aside to cool and crisp up further before breaking into rough shards.
2. Make the hot honey. Add the 3 tablespoons of honey, 1 teaspoon of chilli flakes and 1 teaspoon of lemon juice to a small pan and set it over low heat. Stir the honey as it starts to loosen up and bubble. Continue stirring for another minute, then remove the pan from the heat.
3. Make the whipped feta. Crumble the block of feta into the bowl of your food processor, along with 1/4 cup Greek yogurt, 2 tablespoons of olive oil and the lemon zest. Blitz until the feta is super smooth, airy and creamy. PRO TIP: For a SUPER smooth dip, you can pass the dip through a fine mesh sieve into a bowl. I’ll do this sometimes (mainly when I’m entertaining) just so it is as smooth as possible.
4. Garnish and serve. Smooth the whipped feta onto a serving platter, making swirls with your spoon to create little ridges for your hot honey to sit in. Spoon over the hot honey, then scatter over the crispy prosciutto shards. Finish with a good scattering of thyme and rosemary. Serve with your favourite crackers (pita chips or sourdough crackers are great), bread (try my easy chilli-cheese focaccia) or a selection of crudites.

Notes

PREP AHEAD: The dip will keep well for 3 days in an airtight container in the fridge. It will thicken up sitting in the fridge, so give it a stir and bring it back to room temperature before serving and topping. The hot honey will keep for weeks in the fridge and the crispy prosciutto can be made 1 week ahead of time and stored in an airtight container or a zip-lock bag in the fridge.

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.

I like using Greek yogurt here to provide an extra creamy base to help make it really smooth, but you could use cream cheese or sour cream if you prefer, or leave it out all together.

Switch up the toppings – keep things simple with a drizzle of olive oil and a sprinkling of dukkah or za’atar, chop up sundried tomatoes and marinated olives and scatter them on top, or sweeten things up with honey and cranberry sauce or your favourite jam or chutney. I also love drizzling any leftover bread dipping oil on top.

• 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
• Carbohydrates: 6.4g
• Fiber: 0g
• Protein: 5.6g
• Cholesterol: 23mg

Keywords: feta dip, homemade feta dip, easy feta dip