Whipped Feta

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I first saw whipped feta 4 years ago while scrolling through Instagram and seeing this recipe by my friend Kristy.   Once it was on my radar I saw it popping up all over, like this recipe by Ina Garten or this one by How Sweet Eats.   So what IS whipped feta?  It’s basically feta cheese, whipped/pureed with cream cheese so you get this super spreadable, creamy, tangy spread with all the sharp flavor of feta, without the falling-off-crumbles.  You can mix it up and add fresh herbs, lemon, more or less olive oil, basically a million and one ways to tweak to your liking.  I knew before I ever made it that mine would be spread on toasted crostini with tomatoes from my garden, but later this month I’ll show you how I used it on pizza.  You could spread it in a pita or on a sandwich, use it as a dip, or use it on a cheese board.  It’s basically amazing.

Now one thing I’ve learned from making this a few times is that the ratio of feta to cream cheese totally changes depending on 1. your personal taste and 2. the brand of feta.  This particular one, that I buy from Costco, is super strong and I find I use much less of it than some other brands.  You can also play around with the cream cheese.  I like to use a whipped cream cheese, so keep in mind I’m using quite a bit in my recipe, compared to the amount of feta, but if you were using regular cream cheese you would do much less. This recipe is super flexible, so just start mixing and then adjust to how you like it!

Whipped Feta Recipe

You can make this in a food processor, or high powered blender, or if you don’t have either of those, I bet a regular hand mixer at high speed would work, it would just bee a little chunky.  I’ve found my mini Twister Jar on my Blendtec works perfectly.

Whipped Feta Recipe

I combine whipped cream cheese, feta, a little salt, and a drizzle of olive oil (I’m using Lemon Olive Oil from our Shop)

Whipped Feta Recipe

and blend it until it’s smooth and creamy.

Whipped Feta Recipe

I noticed most recipes use mostly feta with a little cream cheese, and I preferred more cream cheese than feta (this is coming from someone who LOVES feta.) Again, just start and taste and adjust.

I have about a million of these little tomatoes, called “Fourth of July” in my garden right now and they are the perfect size for little toasted crostini.

Whipped Feta Recipe

I drizzled my bread with garlic olive oil and toasted them in the oven for just a few minutes.

When they came out I spread with the whipped feta, topped with tomato and basil, and a little drizzle of olive oil and oh my gosh.

Literally had a whole cutting board full of these for dinner.

And can’t WAIT to show you the pizza- did any of you catch it on my instagram stories?  You’ll die.  You’ll all die.  (Okay that sounds weirder written out than it did thinking it in my head.  I love you, all of you.)

Go make this, stat.

Whipped Feta

A creamy, tangy spread that's easy to whip up. Spread on crostini, use on pizza, slather on veggies.


  • 3 oz feta cheese about 1/2 cup
  • 7.5 oz whipped cream cheese about 1 1/4 cup
  • 1 T olive oil
  • 1/8 teaspoon salt


  • Place everything in a small food processor or high powered blender. Process until smooth and creamy. Adjust flavors as necessary.


  • NOTE: I've made this many times and the ratio of cream cheese to feta varies each time! It will be different depending on the brand of feta, some are just stronger than others. If you like, you can start with a 50/50 ratio and then adjust from there. I like the ratio I've mentioned in this recipe and then you can adjust to taste.
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Sara Wells
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. Close to what we used to do with goat cheese for the crostinis we made when I was in catering! Sooooo yummy!

  2. This is the first I’ve heard of it. I love feta – I’ll have to give this a try next time I’m in the mood for toasted baguette.

  3. Ooooh a new spread for a cheese board! This with Dalmatia’s Fig spread perhaps? I can’t wait…