This Whipped Feta with Honey & Pistachios recipe is creamy, tangy, salty, sweet, and finished with just enough crunch and heat to make every bite balanced and delicious. The best part? It comes together in under 15 minutes!
I like to serve this dip with Homemade Greek Pita triangles and sliced vegetables. Check out some of my other Mediterranean Appetizers and make your own Mezze Board.
Whipped Feta with Honey & Pistachios: Recipe at a Glance
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
Servings
4 People
Calories*
271 kcal
Difficulty
Easy
Main Ingredients
Greek feta cheese, Greek yogurt, lemon zest, olive oil, garlic, honey, pistachios, and fresh thyme.
Technique
Processing the ingredients in a food processor, plating and garnishing the finished dip.
*Calories are estimated
Table of Contents
- Whipped Feta with Honey & Pistachios: Recipe at a Glance
- Why This Recipe Works
- Ingredients
- How to Make this Whipped Feta with Honey & Pistachios Recipe
- Pairing and Menu Ideas
- Expert Tips
- Whipped Feta with Honey and Pistachios Recipe FAQs
- Other Mezze and Snack Recipes
- Whipped Feta with Honey and Pistachios Recipe
Why This Recipe Works
- It’s incredibly easy to make. Everything for the whipped feta goes into a food processor and blends up in just a few minutes. A perfect Mezze Recipe.
- It’s great for spring and summer entertaining, but it also works beautifully year-round for holidays, snack boards, game day, and last-minute gatherings.
- Tested and works: Groceries can be expensive! All my Appetizer Recipes are tested by me, my team or recipe testers before posting.
Ingredients
This recipe comes together with some pretty standard pantry and fridge staples. It is adaptable, and you can totally customize it to your needs. Here is what you will need:
- Feta Cheese: Use a nice block of feta for the best flavor and texture. Bulgarian or Greek feta works well. Crumble it yourself before processing the dip. I don’t recommend using pre-cubed feta or a drier type of feta. The creaminess of Greek Feta or Bulgarian Feta is what will make the dip smooth and creamy. Also, try my Feta Yogurt Cucumber Dip.
- Yogurt: I like to add a bit of Greek yogurt to help create a creamy, fluffy texture. You can swap in labneh, cream cheese or even cottage cheese for a lighter, ultra-smooth variation. I would not use sour cream, as that may make the finished dip too sour. Looking for similar vibes, but without the feta? Try my Tzatziki (Greek Yogurt Cucumber Dip).
- Lemon Zest: Brightens the whole spread and balances the richness. You can even use a small squeeze of lemon juice instead of the zest.
- Honey: I do love a salty/sweet situation, and honey balances out the dip so well. Don’t skip the honey! If you have prepared hot honey, use that instead!
- Pistachios: For crunch and a nutty finish. Walnuts or hazelnuts can work too.
- Fresh Herbs: The fresh thyme serves double duty. It’s a pretty garnish, but the dip also needs an herbaceous touch.
- To Serve: warm pita bread, pita chips, crackers or crostini, baguette slices, fresh vegetables (cucumbers, carrots, and radishes all work beautifully here).
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Whipped Feta with Honey & Pistachios Recipe
Step 1. Add Ingredients to Food Processor. Add the feta, Greek yogurt, extra virgin olive oil, garlic clove, lemon zest, and black pepper to a food processor.
Step 2. Process. Blend until smooth, creamy, and fluffy, stopping to scrape down the sides as needed. If the mixture feels too thick, add a little more yogurt or a small drizzle of olive oil.
Step 3. Plate. Spoon the whipped feta onto a shallow bowl or plate. A shallow plate works especially well here because it gives you more surface area for the toppings.
Step 4. Add the Garnish and Serve. Drizzle the top with honey and olive oil, then sprinkle over the chopped pistachios, chili flakes or Aleppo pepper, and fresh thyme.
Pairing and Menu Ideas
Serve this whipped feta dip as part of a Mezze or appetizer spread along with Muhammara (Red Pepper Walnut Dip), Mutabal (Roasted Eggplant Dip), Caramelized Eggplant Hummus, Blistered Shishito Peppers, or Greek Meatballs.
In terms of dippers, I like to always include a variety of options: Homemade Greek Pita or Homemade Lebanese Pita work well. You can also serve it with Taboon Flatbread.
It can also be served as a cooling side with one of my Grilling Recipes. Try it with Chicken Souvlaki, Harissa Chicken Skewers, Middle Eastern Beef Shish Kebabs, Beef Kofta, Chicken Kofta, Kabob Koobideh (Persian Beef Kebab), or Joojeh Kabob (Persian Saffron Chicken).
Expert Tips
- Use block feta rather than pre-crumbled feta if you can. It usually blends more smoothly and has better flavor.
- Taste the feta before adding any salt. I did not include any salt in the recipe because the feta is salty enough. But different feta brands will have varying levels of salt, so taste and adjust as needed.
- Don’t over-blend. You want the mixture creamy and fluffy, but if you keep going too long, some versions can become looser than you want.
- Start with less garlic if you’re sensitive to raw garlic. A small clove goes a long way here.
- Aleppo pepper is lovely here if you have it. It gives gentle heat without overpowering the sweet-salty balance. You can use it in other recipes like my Labneh Balls, Turkish Eggs (Cilbir), Turkish Ezme (Chopped Salad) and Muhammara (Roasted Pepper Dip).
- Let the whipped feta sit at room temperature for 10 to 15 minutes before serving if it’s been chilled. The texture softens and the flavor opens up beautifully.
Whipped Feta with Honey and Pistachios Recipe FAQs
Yes. You can make the whipped feta base in advance and keep it in an airtight container in the fridge. For the best texture and presentation, add the honey, pistachios, herbs, and chili flakes just before serving.
The base will keep well for about 2 to 3 days in the refrigerator. Once topped, it’s best eaten sooner rather than later.
Either works, but I prefer it slightly cool rather than fridge-cold. It becomes softer, creamier, and easier to scoop.
I don’t really recommend freezing this one. Yogurt-based and soft cheese dips can change texture after thawing and become grainy or watery.
Other Mezze and Snack Recipes
Levantine Recipes
Ideas and Roundups
Ideas and Roundups
Appetizers
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Whipped Feta with Honey and Pistachios
Ingredients
For the Whipped Feta
- 8 oz Greek feta cheese
- ½ cup Greek yogurt
- 1 tablespoon Extra virgin olive oil – Use more if you need to loosen the dip
- 1 Small garlic clove
- 1 teaspoon Lemon zest
- Freshly ground black pepper, to taste
Toppings
- 2 tablespoon Honey
- 1-2 tablespoon Pistachios (chopped)
- 1 tablespoon extra virgin olive oil
- Chili flakes or Aleppo pepper flakes – Optional, to taste
- Fresh thyme – Optional, to taste
To Serve
- Warm pita bread or pita triangles
- Crackers or crostini
- Fresh vegetables (cucumber spears, carrot slices, radishes, etc.)
Instructions
- Add Ingredients to Food Processor. Add the feta, Greek yogurt, extra virgin olive oil, garlic clove, lemon zest, and black pepper to a food processor.
- Process. Blend until smooth, creamy, and fluffy, stopping to scrape down the sides as needed. If the mixture feels too thick, add a little more yogurt or a small drizzle of olive oil. Taste and adjust the seasoning.
- Plate. Spoon the whipped feta onto a shallow bowl or plate. A shallow plate works especially well here because it gives you more surface area for the toppings.
- Add the Garnish and Serve. Drizzle the top with honey and olive oil, then sprinkle over the chopped pistachios, chili flakes or Aleppo pepper, and fresh thyme. Serve with sides and dippers of choice.
Notes
- Feta Cheese: Use a nice block of feta for the best flavor and texture. Bulgarian or Greek feta works well. I don’t recommend using pre-cubed feta or a drier type of feta. The creaminess of Greek Feta or Bulgarian Feta is what will make the dip smooth and creamy.
- Yogurt: I like to add a bit of Greek yogurt to help create a creamy, fluffy texture. You can swap in labneh, cream cheese or even cottage cheese for a lighter, ultra-smooth variation. I would not use sour cream, as that may make the finished dip too sour.
- Honey: I do love a salty/sweet situation, and honey balances out the dip so well. Don’t skip the honey! If you have prepared hot honey, use that instead!
- Fresh Herbs: The fresh thyme serves double duty. It’s a pretty garnish, but the dip also needs an herbaceous touch.
- Taste the feta before adding any salt. I did not include any salt in the recipe because the feta is salty enough. But different feta brands will have varying levels of salt, so taste and adjust as needed.
- Let the whipped feta sit at room temperature for 10 to 15 minutes before serving if it’s been chilled. The texture softens and the flavor opens up beautifully.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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