British Griller · Dips

Whipped Feta with Sun-Dried Tomato & Chilli

Creamy whipped feta with Greek yoghurt, sun-dried tomatoes and a little chilli. A Mediterranean-style dip for flatbreads, sharing and your next barbecue.

Serves 4–6 as a side or dip.

Ingredients

  • 300 g Greek feta
  • 120 g full-fat Greek yoghurt
  • 1 small garlic clove, finely grated
  • Zest of ½ lemon
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 50 g sun-dried tomatoes, drained and finely chopped
  • ½ tsp chilli flakes, or to taste
  • Freshly ground black pepper

To finish

  • A few extra chopped sun-dried tomatoes
  • Pinch of chilli flakes
  • Drizzle of extra virgin olive oil or sun-dried tomato oil
  • Fresh parsley or basil, optional

The method

Method

  1. Crumble the feta into a food processor and blitz until finely broken down.

  2. Add the Greek yoghurt, garlic, lemon zest and lemon juice.

  3. Blitz until smooth and creamy.

  4. With the processor running, drizzle in the olive oil and continue blending until light and silky.

  5. Stir through most of the chopped sun-dried tomatoes and chilli flakes.

  6. Spoon onto a serving plate and spread out with the back of a spoon.

  7. Finish with the remaining sun-dried tomatoes, chilli flakes and a drizzle of oil.

Try Another Version

Whipped Feta with Honey & Toasted Pine Nuts →