Pesto Whipped Feta Dip

Why You’ll Love This Recipe

• Bold, fresh flavor the briny feta and aromatic pesto create an irresistible savory base.
• Effortless elegance ready in minutes but looks and tastes like a gourmet dish.
• Versatile serving works as a dip for bread, crackers, or veggies, or as a spread on sandwiches and wraps.
• Perfect balance creamy, tangy, nutty, and sweet all in one bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

DIP:
8 oz feta cheese, organic block
½ cup pesto sauce, homemade or store-bought
1 Tbsp raw honey, organic
½ cup plain Greek yogurt (or sub vegetable stock for a lighter texture)

TOPPINGS:
1–2 cups roasted herb tomatoes
Chopped toasted walnuts
Honey, for drizzling
Fresh or dried parsley

Directions

1. Prepare the feta base: Crumble the feta into a food processor or high-speed blender.
2. Add pesto, honey, and Greek yogurt. Blend until smooth and creamy, scraping down the sides as needed.
3. Adjust texture: If you want it thinner, add a splash of vegetable stock or water and blend again until you reach desired consistency.
4. Plate the dip: Spread the whipped feta mixture onto a shallow serving bowl or platter.
5. Add toppings: Spoon roasted herb tomatoes over the center. Sprinkle with toasted walnuts, drizzle with honey, and finish with parsley.
6. Serve immediately with crusty bread, crackers, pita chips, or fresh vegetables.

Servings and timing

This recipe makes about 8 servings.

• Prep time: 10 minutes
• No cook time (if using pre-roasted tomatoes)
• Total time: 10 minutes

Variations

• Nut-free: Omit walnuts or replace with sunflower or pumpkin seeds.
• Extra creamy: Add a few tablespoons of cream cheese when blending.
• Vegan version: Use plant-based feta and yogurt, and swap honey for maple syrup.
• Herb boost: Blend in fresh basil, parsley, or chives for more green freshness.
• Spicy kick: Stir in a pinch of crushed red pepper flakes or a drizzle of chili oil before serving.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: This dip is best served cold or at room temperature, so reheating isn’t necessary. If chilled too long, let it sit out for 15–20 minutes before serving.

FAQs

Can I make this dip ahead of time?

Yes prepare it up to a day ahead, store in the fridge, and add toppings right before serving for freshness.

What’s the best way to roast the herb tomatoes?

Toss cherry or grape tomatoes with olive oil, herbs, salt, and pepper, then roast at 400 °F (205 °C) for 20–25 minutes until soft and slightly caramelized.

Can I use crumbled feta instead of a block?

Yes, but blocks tend to be creamier and less dry, giving the dip a smoother texture.

Is the honey necessary?

It’s optional, but it balances the saltiness of the feta and pesto beautifully.

Can I freeze this dip?

No freezing will cause the dairy to separate and change texture.

What can I serve with this dip?

Crusty bread, pita chips, crackers, fresh vegetables, or even as a spread for wraps and sandwiches.

Can I use flavored pesto?

Absolutely sun-dried tomato pesto or arugula pesto would give the dip a unique twist.

How do I make it thicker?

Use less yogurt or add extra feta until the texture is to your liking.

How do I make it thinner?

Blend in small amounts of vegetable stock, water, or olive oil until you reach the desired consistency.

Is this dip gluten-free?

Yes just ensure that your accompaniments (bread, crackers) are gluten-free.

Conclusion

Pesto Whipped Feta Dip is a quick, vibrant appetizer that’s both luxurious and approachable. With its creamy feta base, herbal pesto, sweet honey notes, and juicy roasted tomatoes, it’s a crowd-pleaser for gatherings or an indulgent snack for yourself. Simple to make yet full of gourmet flavor, it’s bound to become a go-to in your recipe collection.

Print