Whipped Feta Dip

The holidays have me running around like the Energizer Bunny with too much to do and not a lot of time. Between errands and my day job, I snack to keep going. I know it’s not great, I just don’t have the time to sit down and eat, let alone prepare a meal. This whipped feta dip has been a life saver. I made a large container of it over the weekend and have been dipping carrots, broccoli, and chips into it between running Bill to the vet (just a checkup), Christmas shopping, and getting the house ready for our trip to Tahoe next week. β›·

I have been a little obsessed with making a feta-based dip for a while now. I wanted to make it creamy, but without mayonnaise, and packed with flavors to compliment that feta tang. I tried yogurt, which was great, but too tangy. I also tried heavy cream but the texture was off – too heavy and it left a fatty coating in my mouth 😝

Then I had a stroke of genius.


Baba ganoush! It is creamy, loaded with flavor, and I already knew that it complimented feta well because they are so often in the same dishes! The experimentation paid off and I have been eating whipped feta eggplant dip all week long!

If you have any holiday parties coming up, this dip with cruditΓ©s is a perfect addition to any hors d’oeuvre table.

Whipped feta dip is tangy, smokey, and perfect for parties or even just a snack!

Whipped Feta Eggplant Dip

  • 1 to 1.5 lbs eggplant
  • 1/2 cup feta cheese
  • 1/4 cup olive oil
  • 2 tbs tahini
  • 4 cloves garlic
  • 1 tbs lemon juice
  • 1/4 cup chopped parsley
  • Whipped feta dip is tangy, smokey, and perfect for parties or even just a snack!

Set your oven to broil and place the top rack 6-9 inches from the broiler. Set eggplants on a baking tray lined with foil. Broil, turning eggplant every 15 minutes, until the outside of the eggplant is black and the eggplant is fork tender. Remove from the oven and wrap eggplant tightly with tinfoil. Let stand for 15 minutes.

While eggplant is broiling, place olive oil and feta in a blender and blend on high until the mixture is smooth.

Remove blackened bits from eggplant, then place soft flesh in a salad spinner. Give it a few good spins to get the moisture out of it.

Add eggplant, tahini, garlic, and lemon juice to the blender and blend until smooth. Serve with chopped parsley.

Whipped feta dip is tangy, smokey, and perfect for parties or even just a snack!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s