Whipped Feta Dip
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Whipped Feta Dip
 Feta whipped light and creamy in a food processor. Place in the bowl of a small food processor: 8 ounces feta cheese broken into chunks ½ cup Greek yogurt ¼ cup extra-virgin olive oil plus more for drizzling 2 tablespoons lemon juice 1 garlic clove ¼ teaspoon black pepper Process until smooth and creamy, with no chunks of feta remaining. Transfer the dip to a serving bowl and use a spoon to create a swirl on top. Drizzle extra olive oil on top and garnish with: Fresh dill for garnish Crushed red pepper for garnish Serve with toasted bread, crackers, and vegetables. |
Whipped Feta with Roasted Peppers crumb: feta whipped with olive oil and lemon Joy of Cooking includes “Whipped Feta with Roasted Peppers”. Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker wrote it (1997 All New edition). This book is the big American home cookbook. It covers baking, roasting, canning and everyday family meals across a century of editions. Differences: Both whip feta with olive oil and lemon juice in a food processor into a dip you can spread. The online version adds Greek yogurt to make it lighter and tangier. It also adds garlic and black pepper. It leaves out Joy's roasted red pepper. It tops the dip with dill and red pepper flakes. |
Trace receipt
- Dish
- Whipped Feta Dip
- Match
- Somewhat close
- Ancestor
- Whipped Feta with Roasted Peppers
- Source
- Joy of Cooking by Irma S. Rombauer (1931)
- Differences
Both whip feta with olive oil and lemon juice in a food processor into a dip you can spread. The online version adds Greek yogurt to make it lighter and tangier. It also adds garlic and black pepper. It leaves out Joy's roasted red pepper. It tops the dip with dill and red pepper flakes.
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Feel Good Foodie · Whipped Feta Dip
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web writeups - Date
- Sep 2026
Joy of Cooking by Irma S. Rombauer (1931).
This book is the big American home cookbook. It covers baking, roasting, canning and everyday family meals across a century of editions. This site cites three editions. One is the classic 1975 Rombauer–Becker text (Plume 1997 printing). The others are the 1997 All New edition and the 2006 75th-anniversary edition. Each dish names its edition.