Julie Clark
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The Best Whipped Feta Recipe (Cream Cheese Version + Strawberry Basil Jam)
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Our whipped feta recipe uses cream cheese with the feta instead of Greek yogurt, and that one swap gives it a richer, more stable texture.
This creamy whipped feta dip is excellent with veggies, pita chips and sourdough focaccia, but I like to serve them on toasted crostini with a quick strawberry basil jam. It makes an elevated appetizer perfect for everything from summer parties to holiday dinner tables.
The strawberry basil jam is 4 ingredients and cooks down in about 10 minutes. It’s slightly tangy from balsamic, and just herby enough to feel grown-up. A drizzle of honey at the end pulls everything together.
Recipe Overview
- What it is: Cream cheese-based whipped feta dip recipe + crusty crostini + quick stovetop strawberry basil jam + honey drizzle
- Time: About 30 minutes total
- Makes: ~24 crostini
- Make-ahead: Yes, all three components can be made a day ahead
- Best for: Appetizer boards, baby showers, brunch, summer entertaining
- Skill level: Beginner-friendly. The food processor does the work
Cream Cheese Makes This Better Than Other Whipped Feta
Sometimes I show up to a party with a bag of chips and party dip. And other times I like to bring something that makes people ask for the recipe. Either way? It needs to be quick.
This whipped feta crostini checks every box. If you want a make-ahead appetizer that looks impressive and tastes genuinely interesting and not just “fine”, this is the one.
Our secret is in the cream cheese. Most whipped feta recipes use Greek yogurt to loosen the cheese. That works fine, but it produces a tangier, thinner spread that can turn watery if it sits out.
This recipe uses softened cream cheese instead. The result is noticeably thicker, creamier, and more stable. It stay on the crostini rather than sliding off. The cream cheese also mellows feta’s sharp flavor just enough without masking what makes feta so good.
Serve alongside our peach salad, Greek salad, strawberry spinach salad or turkey meatballs.
Don’t want the strawberry basil jam? Serve with blueberry compote, Christmas jam, raspberry sauce or strawberry sauce.
What You Need to Make Whipped Feta
- Block of feta cheese (not pre-crumbled): Drier, saltier, and more complex than the stuff in a tub. Pre-crumbled feta has anti-caking agents that keep it from getting truly smooth.
- Cream cheese, softened: The base that makes this whipped feta spreadable and stable. Pull it from the fridge 30 minutes before you start so it blends easily.
- Olive oil: Adds richness and helps the processor run smoothly. Use a quality oil that you’d actually drizzle on bread.
- Fresh lemon juice: Use fresh so it brightens everything.
- Garlic powder: For just a touch of savory.
See the recipe card for full ingredients and amounts.
How Do You Keep Whipped Feta Smooth?
Two things will wreck your whipped feta dip: cold cream cheese and not processing long enough.
Pull the cream cheese out of the fridge at least 30 minutes before you start. Cold cream cheese will clump and leave lumps in the finished feta no matter how long you run the processor.
Process for the full 1–2 minutes. It feels like a long time when you’re watching a food processor run, but it works. The feta needs that full processing time to go from grainy and crumbly to truly smooth.
What to Serve With Whipped Feta
On its own, this is a complete appetizer. On a charcuterie board, it becomes the centerpiece.
Pair it alongside whipped ricotta with cured meats, marinated olives, and fresh fruit. It’s also excellent next to mango fruit salad.
For a full party menu, serve these crostini as a starter before Greek pasta salad.
If you want to serve the whipped feta as a dip instead of on crostini, transfer it to a shallow bowl, drizzle generously with olive oil, crack black pepper over the top, and serve with warm pita, crackers, or sliced cucumbers. It’s a different presentation but just as good.
Whipped Feta on Crostini with Strawberry Basil Jam
Cream cheese gives this whipped feta the richest texture, no Greek yogurt needed. Top it with a quick strawberry basil jam and your party platter is done.
Servings 12
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients
For the whipped feta:
- 8 ounces block feta cheese crumbled
- 4 ounces cream cheese softened
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- black pepper to taste
For the crostini:
- 1 French baguette sliced ½-inch thick
- 3 tablespoons extra virgin olive oil
- flaky sea salt
For the strawberry-basil jam
- 2 cups fresh strawberries hulled and diced
- 3 tablespoons granulated sugar
- 1 tablespoon balsamic vinegar
- 8-10 fresh basil leaves snipped
- Pinch of red pepper flakes optional
Instructions
Make the whipped feta:
- Combine crumbled feta, softened cream cheese, olive oil, lemon juice, and garlic powder in a food processor. Process 1–2 minutes, scraping sides, until completely smooth and fluffy. Season with black pepper. Taste and adjust lemon or salt. Transfer to a bowl and refrigerate until ready to use. 8 ounces block feta cheese, 4 ounces cream cheese, 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, ½ teaspoon garlic powder, black pepper
Make the crostini:
- Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil. Sprinkle with flaky salt. Bake 8–10 minutes, flipping once, until golden and crisp. Cool completely. 1 French baguette, 3 tablespoons extra virgin olive oil, flaky sea salt
Make the strawberry-basil jam:
- Combine diced strawberries and sugar in a small saucepan over medium heat. Stir occasionally. Add balsamic vinegar. Cook 10–12 minutes until the mixture has thickened and reduced by about half. Remove from heat and stir in fresh basil and red pepper flakes if using. Let cool completely. It will thicken further as it cools. 2 cups fresh strawberries, 3 tablespoons granulated sugar, 1 tablespoon balsamic vinegar, 8-10 fresh basil leaves, Pinch of red pepper flakes
Assemble:
- Spread a generous tablespoon of whipped feta on each crostini. Spoon a small amount of strawberry-basil jam on top. Drizzle with honey, crack fresh black pepper over the top, and garnish with extra snipped basil
- Arrange on a platter and serve immediately.
Notes
Try topping the creamy dip with pine nuts, pistachios, or fresh herbs like fresh mint or fresh parsley.
Assembled crostini are best within 20–30 minutes before the bread begins to soften. For a party, set up a DIY station with the crostini, a bowl of whipped ricotta, and the sauce in a small pitcher and let guests assemble their own.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 24 toasts, with 1 serving being 2 toasts. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 210kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 26mg | Sodium: 375mg | Potassium: 92mg | Fiber: 1g | Sugar: 6g | Vitamin A: 224IU | Vitamin C: 15mg | Calcium: 129mg | Iron: 1mg
How to Store Whipped Feta
Whipped feta keeps in the refrigerator in an airtight container for up to 5 days. It will firm up slightly so just stir it or let it sit at room temperature for 10 minutes before serving and it loosens right back up.
Strawberry basil jam keeps for up to 5 days refrigerated. The basil may darken slightly over time which is totally normal. The flavor stays good.
Assembled crostini don’t store well. Once assembled, eat them within 30 minutes or the bread softens. Store components separately and assemble fresh.
Frequently Asked Questions
Is whipped feta just blended feta?
Technically yes, but the additions of cream cheese, olive oil, lemon transform the texture and flavor completely. Plain blended feta is grainy and sharp. This version is creamy, slightly tangy, and rich without being heavy.
Is whipped feta better with Greek yogurt or cream cheese?
For a dip you’ll serve in a bowl, Greek yogurt works well and keeps it lighter. For crostini, when you need it to hold its shape and not slide around, cream cheese is the better choice. It’s thicker, more stable, and the flavor is richer.
What type of feta is best for whipping?
Buy a block of feta packed in brine. Avoid pre-crumbled feta; it’s drier and contains anti-caking agents that prevent it from getting fully smooth.
Can I use a blender instead of a food processor?
A food processor works better here because you can scrape the sides easily. A high-powered blender (like a Vitamix) can work, but you may need to add an extra splash of olive oil to keep it moving.
Is whipped feta cheese healthy?
Feta is lower in fat and calories than most soft cheeses. This version adds cream cheese, which increases the richness, but a serving of 2–3 crostini is a reasonable portion with a solid protein hit from the cheese. It’s a better option than most crackers and dip.
