Whipped Feta Dip with Honey
This whipped feta with honey is the kind of recipe I make when I want something that feels slightly indulgent but comes together in minutes. It’s bright, creamy, and balanced by a hot honey drizzle that melts into the cheese and adds a gentle heat. No complicated steps — just a food processor, a small pan, and a few pantry ingredients.
I love serving this at casual get-togethers. It looks elegant spread on a shallow dish, and people always dig in right away. The texture is fluffy and spreadable, so it works with sliced baguette, pita chips, crisp vegetables, or even as a topping for roasted vegetables.
Below you’ll find the exact ingredients and the step-by-step method I use every time, plus troubleshooting tips, gear notes, and quick make-ahead ideas so you can pull this together without stress.
The Ingredient Lineup
- 8 oz Feta Cheese, crumbled — the salty, tangy base; crumbling helps it process smoothly.
- ½ cup Ricotta Cheese — adds creaminess and softens the feta’s sharpness.
- ¼ cup Sour Cream — contributes extra silkiness and a touch of tang.
- Salt and pepper — used sparingly: salt to taste and pepper for a subtle bite.
- 5 tbsp Honey — the sweet component for the drizzle; balances the salty cheese.
- 1 tbsp Olive oil — thins the honey slightly and adds richness to the drizzle.
- 1 tsp Minced garlic — gives the honey a savory lift; use fresh minced garlic for best flavor.
- 1 tsp Red pepper flakes — gives the honey a warm kick; adjust to your heat tolerance.
- 2 tbsp Lemon juice — brightens the honey and cuts through richness.
Whipped Feta Dip with Honey — Do This Next
- Place the crumbled 8 oz feta, ½ cup ricotta, and ¼ cup sour cream into a food processor. Add a pinch of salt and pepper.
- Process for about 20 seconds, stop and scrape down the sides, then process for two more 20-second intervals (about 1 minute total) or until the mixture is smooth and spreadable.
- Transfer the whipped cheese to a shallow dish or large plate and spread into an even layer. Set aside.
- In a small saucepan, combine 5 tbsp honey, 1 tbsp olive oil, and 1 tsp minced garlic.
- Heat the honey mixture over medium heat, stirring frequently, until it is hot and just begins to bubble.
- Remove the pan from heat and stir in 2 tbsp lemon juice and 1 tsp red pepper flakes. Let the mixture cool and rest for 5 minutes.
- Drizzle the cooled honey mixture evenly over the whipped feta mixture. Taste and add additional salt and pepper if desired.
- Serve immediately.
What Makes This Recipe Special
It’s the contrast: tangy, salty whipped cheese against warm, sweet, slightly spicy honey. The textures play off each other — airy cheese that spreads like butter and a glossy honey sauce that pools in the edges. That combination reads as thoughtful and elevated, even though it’s fast to make.
Another strength is its versatility. It functions as an appetizer, a condiment, or a little centerpiece on a grazing board. The method is forgiving: the food processor does the heavy lifting and hides minor differences in the feta’s saltiness or moisture.
Vegan & Vegetarian Swaps
Vegetarian: This recipe is already vegetarian-friendly since it uses dairy and honey.
Vegan options: swap the feta for a vegan feta-style block and use plant-based ricotta and sour cream. Replace honey with maple syrup or agave if you need a vegan sweetener. The texture will change slightly depending on the brand, so process until you reach a smooth, spreadable consistency.
What You’ll Need (Gear)
- Food processor — essential for achieving a smooth, whipped texture quickly.
- Small saucepan — for warming the honey mixture and blooming the garlic and red pepper flakes.
- Spatula — to scrape down the food processor bowl and spread the whipped cheese on a dish.
- Shallow dish or large plate — for spreading the dip attractively; a shallow bowl works too.
- Measuring spoons and cups — to ensure the honey-to-acid ratio stays balanced.
Slip-Ups to Skip
Over-processing. If you go too long in the food processor the mixture can get overly loose or warm. Stick to the timing: about 20 seconds, scrape, then two more 20-second bursts is usually perfect.
Heating the honey too aggressively. Let it get hot and just begin to bubble — that’s enough to infuse the garlic without burning it. Burnt garlic turns bitter and can overpower the dip.
Too much salt. Feta varies in saltiness by brand. Add only a pinch at first and adjust after processing and tasting.
Fit It to Your Goals
Want a lighter version? Use a lower-fat ricotta and reduced-fat sour cream, and serve smaller portions alongside lots of fresh vegetables. If you need a party dip that travels well, keep the whipped cheese and hot honey separate until you arrive and drizzle just before serving.
Want bolder flavor? Add a teaspoon of lemon zest to the whipped cheese for extra brightness, or stir in a few chopped fresh herbs like dill or thyme into the finished spread (herbs will change the look but brighten the flavor).
What Could Go Wrong
If the whipped cheese is grainy or still chunky, the feta may not be crumbled fine enough or the processor may need a bit more time. Pulse and scrape more frequently.
If the honey drizzle separates or becomes too thin, it likely got too much heat or was left to rest too long. Reheat gently and whisk in a splash of lemon juice to re-emulsify.
If the finished dip tastes too salty, serve with unsalted crackers or raw vegetables to balance each bite. You can also fold in an extra tablespoon of ricotta or a splash of sour cream to mellow the salt.
Make Ahead Like a Pro
You can prepare the whipped cheese up to 24 hours ahead. Store it in an airtight container in the refrigerator. Keep the honey mixture in a separate sealed jar at room temperature for a few hours, or in the fridge for longer storage; gently warm it before drizzling if it firms up.
For the smoothest presentation, spread the whipped cheese on your serving dish right before guests arrive, then pour the honey mixture over it immediately prior to serving. If you need to prepare everything a day ahead, assemble it and cover tightly, but be aware the honey will sink in slightly to the cheese over time and the top won’t be as glossy.
Questions People Ask
Can I use pre-crumbled feta? Yes. Pre-crumbled feta works fine; just check for excess brine and pat it lightly with paper towel if it’s very wet. That prevents the whipped cheese from becoming too loose.
Is the garlic cooked enough in the honey? Warming minced garlic briefly in the honey mellows the raw edge and flavors the honey. It won’t be fully cooked, but the short heating is enough to take off the sharpness. If you prefer milder garlic, use roasted garlic or reduce the amount.
How spicy will the red pepper flakes be? One teaspoon gives a warm background heat. Reduce to ½ teaspoon if you want just a hint, or omit entirely for no heat.
How long will leftovers keep? Stored in an airtight container, the whipped cheese is good refrigerated for 2–3 days. The honey topping can be stored separately for a week, refrigerated; bring it to room temperature or gently warm before using.
Make It Tonight
Timing: 10 minutes to whip the cheese, about 5 minutes to make the honey drizzle, and you’re ready. Start by processing the cheeses, then while they rest in the food processor bowl you can heat the honey. Spread the cheese, drizzle the honey, and serve immediately.
Serving idea: place the spread on a shallow plate, drizzle the honey toward the center so it pools, and finish with a sprinkle of extra red pepper flakes and a grind of black pepper. Offer toasted baguette slices, pita chips, or an assortment of crisp vegetables alongside.
This is a fast, polished starter that suits weeknight dinners and weekend entertaining alike. Make it once and you’ll find yourself reaching for this combo again and again.
Whipped Feta Dip with Honey
Ingredients
Ingredients
- 8 oz.Feta Cheese Blockcrumbled
- 1/2 cupRicotta Cheese
- 1/4 cupSour Cream
- salt and pepper
- 5 tbsphoney
- 1 tbspolive oil
- 1 tspminced garlic
- 1 tspred pepper flakes
- salt and pepper
- 2 tbsplemon juice
Instructions
Instructions
- Place the crumbled 8 oz feta, ½ cup ricotta, and ¼ cup sour cream into a food processor. Add a pinch of salt and pepper.
- Process for about 20 seconds, stop and scrape down the sides, then process for two more 20-second intervals (about 1 minute total) or until the mixture is smooth and spreadable.
- Transfer the whipped cheese to a shallow dish or large plate and spread into an even layer. Set aside.
- In a small saucepan, combine 5 tbsp honey, 1 tbsp olive oil, and 1 tsp minced garlic.
- Heat the honey mixture over medium heat, stirring frequently, until it is hot and just begins to bubble.
- Remove the pan from heat and stir in 2 tbsp lemon juice and 1 tsp red pepper flakes. Let the mixture cool and rest for 5 minutes.
- Drizzle the cooled honey mixture evenly over the whipped feta mixture. Taste and add additional salt and pepper if desired.
- Serve immediately.
Equipment
- Food Processor
Notes
Please see the full article for suggestions on what to serve with whipped feta dip and how to handle leftovers. Thank you for visiting our recipes at SaltySideDish.com, and please come back and rate this dip!
