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Whipped Feta Dip

By Snejana Andreeva

on Nov 13, 2022, Updated Sep 02, 2025

This Whipped Feta Dip is everything I love in an appetizer . If you know me personally, you know that I not only think feta is life, but I also love the combination of 😋 sweet and salty together. If you’ve spent time in Greece 🇬🇷, I am sure you have tasted “Tirokafteri“ or “Tyrosalata” and had your share of feta dips. Well, this dip is 💯 percent inspired by Greece and the years I spent there with my family. The process is very simple. Allow the grapes 🍇 to roast in the oven for 30-minutes of hands-free cooking time. Then it takes only 10 minutes to assemble! The result: deep, rich flavor with a creamy base that will have you reaching for this recipe again and again.

• Why You’ll Love Whipped Feta Dip
• Ingredients
• Nonna’s Tip 💧
• Tips for Success
• Variations and Substitutions for Whipped Feta Dip
• Similar Recipes
• Best Served With
• Common Questions
• Whipped Feta Dip Recipe

Why You’ll Love Whipped Feta Dip

This Whipped Feta Dip is a flavor-packed appetizer that’s both elegant and easy to make. You will love how the creamy, tangy feta blends perfectly with the sweet, caramelized grapes (that taste just like red 🍷 wine!) for a dish that feels gourmet but comes together with minimal effort. The hint of 🍊 orange zest adds a bright, citrusy note that takes the flavors to the next level. Whether you’re hosting a gathering or want to elevate a simple sandwich, this recipe is versatile, delicious, and guaranteed to impress.

Ingredients

🧀 Feta cheese: Use a good quality block of feta that comes in the brine. Pre-crumbled feta tends to be too dry for making this dip.

🫒 Olive Oil: Use a good quality olive oil to emulsify all the components together and help create a smooth, creamy texture.

🍊 Orange Zest: While you can use lemon zest here, I like to use orange zest to add a warm, comforting layer of flavor.

🍦 Yogurt : I add a tablespoon of plain yogurt to the feta to create a creamy, whipped texture.

🍎 Apple syrup: I like to use this for a sweetener to add an unexpected twist, but you can use honey, maple syrup, or agave instead.

🍇 Grapes: For a garnish, I make a sweet confit by baking my grapes with olive oil, apple syrup, salt and thyme.

🌿 Herbs and spices: Salt and thyme add brightness to the dip, balancing out the sweet and savory flavors.

Nonna’s Tip 💧

If you find that 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.

Tips for Success

• Purchase feta in brine: Whether you’re team Greek feta, French, Macedonian or Bulgarian, the key is to purchase a high-quality cheese in brine. Pre-crumbled feta is a no-go, as it’s too dry and won’t blend to that smooth, creamy consistency we know and love.
• Use a high-quality olive oil: It’s the unsung hero of this recipe. We use it twice: to roast the grapes into a decadent, wine-inspired confit. Then again to create a smooth texture in the dip itself, with a hint of robust flavor. A good quality olive oil takes this recipe from good to great.
• Serve right away: This dip can be made ahead, however it will thicken once cooled. It’s best served right away for the creamiest texture. Not to mention, the sweetness and warmth of the grapes fresh out of the oven is literally life changing.

Variations and Substitutions for Whipped Feta Dip

1. You can also make this dip with goat cheese 🐐 and Greek yogurt instead of feta for a lighter, tangier version.
2. Feel free to use your favorite plant-based yogurt and feta cheese swaps if you’re vegan or dairy-free.
3. Feel free to use 🍁 maple syrup, honey, or agave if you don’t have apple syrup.
4. Swap orange zest for lemon zest 🍋 and leave out the sweeteners for a more neutral base.
5. Garnish with extra herbs 🌿, like fresh thyme sprigs, rosemary, or basil for more brightness and a pop of color.

Similar Recipes

Whipped Brie

10 mins

Viral Goat Cheese Board

10 mins

Greek Salad Feta Board

10 mins

Yogurt Fruit Dip

2 mins

Best Served With

• A loaf of beautiful, crusty 🥖 bread like my No Knead Peasant Bread or No Knead Gluten Free Bread .
• Serve this on top of crisp crostini made from this Baguette Recipe as a pre-assembled appetizer for a party.
• You can also use the whipped feta (without the grapes) as a spread for 🥪 sandwiches or wraps.
• Enjoy alongside Maroulosalata (Greek Lettuce Salad) 🥗 and Easy Chicken Gyros for a fresh, well-rounded meal.

Common Questions

Yes, the whipped feta can be made a day in advance. Store it in an airtight container in the refrigerator. It will thicken a bit, so I would give it another whip in the food processor before adding the grape garnish.

Yes, you can technically use green grapes in this Whipped Feta Dip, but the flavor will be slightly different. Red grapes tend to be sweeter and richer when roasted, while green grapes will be slightly tart.

I like to serve this dip lightly warm or at room temperature. If the whipped feta and roasted grapes have been refrigerated, let them sit at room temperature for about 30 minutes before serving.

Store any leftovers in an air-tight container for up to 3 days in the refrigerator.

A New Recipe Card!!

1. Check off each step in instructions!
2. Add ingredients to your shopping list!

Video

Equipment

• ▢ Measuring Cups + Spoons
• ▢ Zester
• ▢ Large Food Processor
• ▢ Redmond Real Salt

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.

Nonna’s 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.

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Whipped Feta Dip

Equipment

• Measuring Cups + Spoons
• Zester
• Large Food Processor
• Redmond Real Salt

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

Whipped Feta Dip https://themodernnonna.com/whipped-feta-dip/ November 13, 2022

Home › Recipes › Cookies & Snacks

Lemon Cheesecake Thumbprint Cookies

By Snejana Andreeva

on Dec 15, 2022, Updated Nov 08, 2023

My lemon cheesecake thumbprint cookies melt in your mouth . This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.

• Why You’ll Love Lemon Cheesecake Thumbprint Cookies
• How to Prepare
• Nonna’s Tip 🍋
• Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
• Other Holiday Recipes
• More Holiday Cookies
• Common Questions
• Lemon Cheesecake Thumbprint Cookies Recipe

Why You’ll Love Lemon Cheesecake Thumbprint Cookies

These lemon cheesecake thumbprint cookies are ideal for anyone who cannot tolerate 🥚 eggs as they are completely egg-free . The dough takes 5 minutes to whip up, so these cookies are easy enough for anyone who is not even a baker. They’re only 5 ingredients , which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of.

How to Prepare

🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.

🍋 Add sugar and lemon extract and mix until smooth . Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.

🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.

🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.

🍓 Place rolled cookies on a baking sheet lined with parchment paper . Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.

🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown .

❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.

Nonna’s Tip 🍋

You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.

Lemon Cheesecake Thumbprint Cookies Variations and Substitutions

• Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
• I have not tried this recipe with gluten-free flour , but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
• Instead of lemon extract , you could try almond, vanilla, orange or another you have on hand.
• Feel free to experiment with different jams or preserves , for example, you could use strawberry, raspberry, apricot or even marmalade.
• You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.

Other Holiday Recipes

Antipasti Christmas Wreath

10 mins

Holiday Butter Board

20 mins

Holiday Candy Cane Prosecco

5 mins

Holiday Cheese Board

20 mins

More Holiday Cookies

Looking for an even fancier-looking cookie? Try my puff pastry cookies .

Easy Gingerbread Cookies

3 hrs 23 mins

Italian Amaretti Cookies

25 mins

3 Ingredient Sugar Cookies

20 mins

Shortbread Butter Cookies

27 mins

Common Questions

Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.

The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.

You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.

Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.

The cream cheese and butter must be softened in order for the cookies to bake correctly.

You can use salted or unsalted butter. I have made them with both and both results are delicious.

While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.

A New Recipe Card!!

1. Check off each step in instructions!
2. Add ingredients to your shopping list!

Video

Equipment

• ▢ Measuring Cups + Spoons
• ▢ Mixing Bowls
• ▢ Baking Sheet
• ▢ Parchment Paper

Ingredients

• ▢ ½ cup cream cheese , softened
• ▢ ½ cup white sugar
• ▢ 1 stick softened salted butter
• ▢ 1.5 teaspoons lemon extract , optional if you don’t have any on hand
• ▢ 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
• ▢ 18 teaspoons jam , I used fig preserve

Instructions

• ▢ In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
• ▢ Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
• ▢ Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
• ▢ Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
• ▢ Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
• ▢ Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.

My Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.