Whipped Feta and Honey

Smooth, salty and seriously tasty, Whipped Feta and Honey is the perfect dip to serve on a summer grazing platter with loads of grilled Mediterranean vegetables.

Sometimes even I don’t feel like cooking. Long summer days and steamy nights can make the idea of cooking a big meal just seem like too much effort. These are the days when we just want to open the fridge and have something jump out, ready for picking or grazing at, perhaps sat on the terrace or balcony with a chilled glass in hand. Am I right?

This is the time of year that I like to put together big platters of nibbles, a mixture of fresh veg, pantry and fridge staples and usually a big bowl of dip to round things off. Enter the recipe of the day: Whipped Feta and Honey.

Whipped Feta and Honey

How do you make Whipped Feta?

Making Whipped Feta is so simple that it’s hardly a recipe at all, more of a springboard for ideas (though that doesn’t make it any less delicious).

To make Whipped Feta, you take equal amounts of salty, delicious feta cheese and combine it with thick, creamy Greek yoghurt, beating it until light and airy.

Stir in some herbs and flavourings and then top it with honey and crunchy walnuts. Sound good? It is!

How to serve Whipped Feta Cheese

I like to serve my Whipped Feta and Honey with a big platter of quickly grilled Mediterranean vegetables, and other snacks from the region: salami, grapes, olives and similar.

You can mix and match things depending on how you feel and on what’s in your fridge. If you don’t have a barbecue, the vegetables can also be roasted in the oven – or you can use good quality antipasti from the delicatessen.

I hope these long summer days are finding you relaxed, happy and healthy. Take care out there and happy cooking! x J


Can I use low-fat yoghurt or feta to make whipped feta?

This is a question I get all the time! Unfortunately, low-fat dairy products don’t work very well in dips or cooking. The reason is that they are given an artificial thickness through stabilisers and other chemicals, which means they don’t hold up to beating or cooking. I’d recommend using full-fat dairy in this recipe.

How long will the whipped feta keep?

The whipped feta should last several days in the fridge. If you know that you are making it well in advance, don’t add the olive oil or garlic until just before serving as they can become bitter.

Looking for more easy spreads and dips?

How about some perfectly creamy Hummus? Or try Bavaria’s famous Obatzda Beer and Cheese Spread. Or how about making your own Cream Cheese to go with Red Pepper Jelly?

Whipped Feta and Honey
If you are preparing the dip a long time in advance, wait until just before serving to stir through the olive oil and garlic as they can be bitter.
Whipped Feta and Honey
Combining the feta with yoghurt transforms it into a smooth, salty and seriously addictive dip!
Whipped Feta and Honey


Whipped Feta and Honey

Whipped Feta and Honey with Grilled Vegetables

Jay Wadams
Smooth, salty and seriously tasty, Whipped Feta and Honey is the perfect dip to serve on a summer grazing platter with loads of grilled Mediterranean vegetables.
5 from 9 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serves 8 Serves


  • 200 g feta cheese
  • 200 g Greek yoghurt
  • 1 Tbsp olive oil
  • 1 tsp dried oregano
  • 1 clove garlic, finely chopped
  • few grinds black pepper
  • 50 ml runny honey
  • 50 g chopped nuts
  • fresh oregano, optional

for the vegetables:

  • 1 large aubergine/eggplant, sliced
  • 2 zucchini, sliced
  • 1 capsicum/bell pepper, sliced
  • 3 Tbsp olive oil
  • squeeze of lemon juice
  • salt and pepper

to serve:

  • nuts, salami, grapes, olives, etc.
  • fresh bread


  • BLEND THE FETA AND YOGHURT: In the bowl of a food processor with the blade attachment fitted process feta, yoghurt and olive oil until smooth. Add oregano and garlic, pulsing to combine. Season to taste with black pepper.
  • CHILL: Transfer the whipped feta to a small, flat bowl. Cover and refrigerate until needed.
  • GRILL VEGETABLES: To make the grilled vegetables brush the aubergine, zucchini and pepper with the olive oil and cook on a barbecue grill until soft, turning only once. On my barbecue, this takes around 5-7 minutes each side. When cooked, season well with salt and pepper, then arrange on a serving platter and drizzle with a little extra oil and squeeze over some lemon juice.

  • ADD HONEY AND SERVE: Use the back of a spoon to create a hollow in the top of the whipped feta. Pour in the honey, then sprinkle over the walnuts and oregano if using. Place on the platter and surround with extra nuts, salami, grapes, and olives. Serve immediately with fresh bread.

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Serving: 1g | Calories: 317kcal | Carbohydrates: 19g | Protein: 11g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 24mg | Sodium: 303mg | Potassium: 414mg | Fiber: 4g | Sugar: 12g | Vitamin A: 700IU | Vitamin C: 29mg | Calcium: 183mg | Iron: 1mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
Course | Appetizer
Cuisine | Greek
Ⓒ | Jay Wadams
Jay Wadams
Jay Wadams

Jay Wadams is a cookbook author, food photographer and Le Cordon Bleu Gastronomy and Nutrition graduate. Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

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