Not many dips deliver so much with so little effort than this gorgeous whipped feta pesto dip. You need just TWO ingredients and less than FIVE minutes and you’ve got a fresh, vibrant and super flavorful dip to enjoy in so many ways. Serve with crunchy pita chips, fluffy focaccia or soft garlicky flatbreads.
This is, hands down, one of my go-to lazy dips for entertaining that looks (and tastes!) gorgeous but is just SO EASY. It almost seems silly to share a full recipe for this one because it literally is as easy as throwing feta and pesto into a food processor, but it’s too great not to share, so here we are.
Because this dip does use just two ingredients, the quality of those ingredients is more important than ever. That’s why I recommend using homemade pesto over the jarred store-bought stuff, or at the very least, use a good quality fresh store-bought pesto.
The formula of feta plus a few vibrant flavors is one I use all the time because it’s so easy and always a crowd-pleaser. Try this sundried tomato feta dip, whipped spicy harissa feta dip, creamy pink beet feta dip, spinach and feta dip or red pepper and feta dip next.
Ingredients
- Feta. For ease, we’ll use a whole block (7oz/200g). You ideally want feta that’s labeled as ‘creamy’, so it blitzes up into a beautiful smooth dip and isn’t grainy. It will blend more easily if it’s not fridge-cold, so I like to let it sit at room temperature for a few minutes before making the dip (but only do this if you have time).
- Pesto. I recommend using either a good-quality store-bought pesto (ideally fresh – not jarred) OR make your own pesto. It’s truly so easy and the taste is far superior to what you’ll find at the store. While I’m using basil pesto here, you could play around and use sundried tomato pesto or wild garlic pesto if you like.
How to make it
It really is as simple as adding your feta and your pesto to the bowl of a food processor, mini chopper or a blender and then blitzing until super smooth and creamy.
Depending on how liquidy your pesto is, you may need to add a little more olive oil to get things moving. Spoon out onto a serving plate or into a bowl, drizzle with more olive oil, chopped basil and chili flakes, then serve.
Got a question?
Yes! It’s a great one for making ahead of time. It’ll keep well for 4 to 5 days in the fridge in a sealed container. It will be quite thick after being in the fridge, but will loosen up again as it stands at room temperature. If you’d like it looser, just mix a little more olive oil through the dip.
Yes, you definitely can. I know feta is a strong flavor, so you can temper it by adding roughly 1/4 cup of Greek yogurt, sour cream or cream cheese.
Watch how to make it
Like this recipe? Here are more easy dips to try
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2 Ingredient Whipped Feta Pesto Dip
- Total Time: 2 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Not many dips deliver so much with so little effort than this gorgeous whipped feta pesto dip. You need just TWO ingredients and less than FIVE minutes and you’ve got a fresh, vibrant and super flavorful dip to enjoy in so many ways. Serve with crunchy pita chips, fluffy focaccia or soft garlicky flatbreads.
You’ll also need a food processor, food chopper or a blender for this recipe.
Ingredients
For the dip –
- 7oz/200g feta
- 1/3 cup basil pesto
- Olive oil (if needed)
To serve –
- Olive oil
- A handful of basil leaves, chopped
- 1 teaspoon chili flakes
Instructions
- Blitz the dip. Add the feta and pesto to the bowl of a food processor, food chopper or blender. Blitz to combine into a smooth, creamy dip. Depending on how liquidy your pesto is, you may want to add a little olive oil to loosen up the dip.
- Garnish and serve. Spoon the dip out onto a lipped plate, or a bowl. Drizzle with a little more olive oil, then scatter over the chopped basil and chili flakes.
Notes
STORAGE INSTRUCTIONS: This is a brilliant make-ahead dip – I always make it a couple of days before if I’m serving it at a party and it’s brilliant for meal prep. It’ll keep for 4 to 5 days in the fridge. It will be quite thick when it’s cold from the fridge, but it will loosen up as it sits at room temperature. To loosen it more, just add a little more olive oil.
INGREDIENT NOTES: If you want a milder flavor to your dip, add about 1/4 cup of Greek yogurt, sour cream or cream cheese. I highly recommend using either a good quality fresh pesto from the store, or making your own pesto. The taste is far superior and because there are only two ingredients here, it’s super important. You could swap the basil pesto for sundried tomato pesto or wild garlic pesto if you like.
SERVING SUGGESTIONS: While this is wonderful as a dip, you can use it in a variety of ways. Dollop it onto salads, smooth it onto toast, use in Greek-style lamb burgers or dollop it onto these chicken Caesar flatbreads. You can even use it as a quick, no-cook pasta sauce.
- Prep Time: 2
- Category: dips
- Method: no cook
- Cuisine: mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 109
- Sugar: 1.2g
- Sodium: 328.8mg
- Fat: 9.6g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4.6g
- Trans Fat: 0g
- Carbohydrates: 1.6g
- Fiber: 0.2g
- Protein: 4g
- Cholesterol: 22.1mg
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