Go Back Email Link
–+ servings
A white bowl filled with creamy hummus and whipped feta dip, topped with roasted grapes, a drizzle of sauce, and a sprig of thyme. A toasted bread slice rests on the edge, with a plate of more toasted bread nearby.
Print Recipe
5 from 2 votes

Whipped Feta Dip

This Whipped Feta Dip is inspired by Greece and the years I spent there with my family. After baking the grapes, they release their juices and taste just like wine.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dip
Cuisine: Greek
Keyword: appetizer, appetizer recipe, dip recipe, feta cheese, feta recipe, holiday appetizer, holiday recipe
Servings: 4 portions
Author: The Modern Nonna

Equipment

Ingredients

The Grapes

  • 1.5 cups red seedless grapes
  • pinch salt
  • 1 teaspoon olive oil
  • 1 teaspoon apple syrup maple syrup, honey, or agave all work
  • sprig of thyme optional

The Whipped Feta

  • 8 oz creamy feta I used 1/2 Macedonian-Style and 1/2 Bulgarian feta but you can use any
  • 1 tablespoon olive oil
  • 1 tablespoon orange zest
  • 1 tablespoon plain yogurt any variety
  • 1 teaspoon apple syrup honey, maple syrup or agave

Instructions

  • Preheat oven to 400F (200C). In a small baking dish add the grapes, pinch of salt, drizzle of olive oil, drizzle of apple syrup, and a sprig of thyme.
  • Cover it and bake until the grapes are oozing and nice and soft, mine took 30 minutes.
  • To a food processor add the feta, drizzle of olive oil, orange zest, yogurt, a drizzle of apple syrup and process for 1 to 2 minutes until frothy and creamy. Open the lid and scrape down as necessary.
  • Add the whipped feta to a plate and top it off with the caramelized grapes. Enjoy with any fresh bread or even crostini.

Video

Notes

  • Feta substitutions: You can also make this dip with goat cheese and Greek yogurt for a lighter, tangier version.
  • Vegan and dairy-free: Feel free to use your favorite plant-based feta cheese and yogurt swaps. 
  • Feta pro-tip: If the feta is too salty you can remove the brine and add fresh cold filtered water, let it sit overnight and it will remove a lot of that salt. 
  • Sweeteners: Use maple syrup, honey, or agave if you don't have apple syrup. 
  • Citrus substitutions: Swap orange zest for lemon zest and leave out the sweeteners for a more neutral base. 
  • Herbs: Garnish with extra herbs, like fresh thyme sprigs, rosemary, or mint for more brightness and a pop of color. 

Nutrition

Serving: 1 portion | Calories: 243kcal | Carbohydrates: 15g | Protein: 9g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 650mg | Potassium: 162mg | Fiber: 1g | Sugar: 11g | Vitamin A: 288IU | Vitamin C: 4mg | Calcium: 298mg | Iron: 1mg
QR Code linking back to recipe