This lemony whipped feta with charred scallions is the 10-minute dip that breaks the internet every single time it trends. Silky, salty, and bright with lemon, finished with smoky charred scallions, a chili-flake kick, and a glug of good olive oil — it tastes like the Mediterranean on a spoon.

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WHY YOU’LL LOVE IT

  • 10 minutes, one food processor
  • No-cook, except 3 minutes to char the scallions
  • A crowd-pleasing appetizer or easy lunch spread
  • High-protein thanks to the feta and cream cheese

INGREDIENTS (US measurements)

  • 8 oz block feta cheese (sheep’s milk preferred — it whips silkier)
  • 4 oz cream cheese, softened at room temperature
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Zest and juice of 1 lemon (about 1 tbsp zest, 2 tbsp juice)
  • 1 small garlic clove
  • 1/2 tsp honey
  • 4 scallions, trimmed
  • 1 tsp olive oil, for charring
  • 1/4 tsp red pepper flakes
  • Flaky sea salt and cracked black pepper, to taste
  • Warm pita, crusty bread, or crudités, for serving

INSTRUCTIONS

  1. Char the scallions. Heat 1 tsp olive oil in a skillet over high heat. Add the scallions and char for 2–3 minutes, turning once, until blistered and softened. Chop coarsely and set aside.
  2. Whip the feta. In a food processor, combine the feta, cream cheese, 1/4 cup olive oil, lemon zest, lemon juice, garlic, and honey. Blend 2–3 minutes, scraping down the sides, until completely silky and smooth.
  3. Season. Taste and adjust with flaky salt and cracked black pepper.
  4. Serve. Spoon into a shallow bowl, swirl with the back of a spoon, drizzle generously with olive oil, and scatter over the charred scallions and red pepper flakes. Serve with warm pita.
Hand spreading lemony whipped feta onto a toasted pita

TIPS

  • Don’t use pre-crumbled feta — a block of feta in brine whips far smoother.
  • Char the scallions hard — that bitter char is what balances the rich feta.
  • Make it ahead: the whipped feta keeps 4 days refrigerated; char the scallions fresh before serving.
  • For a sweeter finish, add an extra 1/2 tsp honey.

VARIATIONS

  • Hot honey drizzle instead of olive oil for a spicy-sweet twist.
  • Add 2 tbsp plain Greek yogurt for extra tang.
  • Fold in chopped kalamata olives for a Greek mezze vibe.

SERVING SUGGESTIONS

Serve as part of a mezze board with hummus, olives, and grilled vegetables — or spread on toast with a fried egg for an easy lunch.

FAQS

Can I make whipped feta without a food processor? A high-speed blender works; add the olive oil slowly while blending.

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Can I skip the cream cheese? Yes — use 12 oz feta plus 2 tbsp Greek yogurt instead, though the texture will be slightly less silky.