This roasted garlic whipped feta is creamy and delicious with sweet roasted garlic, tangy cream cheese, salty feta, and herbs whipped together to make a delicious spread!
Are you looking for a new versatile, creamy, and savory spread?
This roasted garlic whipped feta is perfect as a spread in a sandwich, paired with pita chips, or as a dip for veggies.
It’s tangy cream cheese, sweet roasted garlic, fresh lemon juice, salty feta cheese, herbaceous thyme, and bright parsley, whipped together to create the most versatile and delicious dip!
This dip is not only delicious, but it’s also healthy; feta cheese is a great source of protein and calcium.
Trust me, whether you’re looking for a quick and easy appetizer for your next party, or simply want to elevate your snack game, this whipped feta is the perfect choice!
Table of Contents
Ingredients for roasted garlic whipped feta
For roasted garlic:
- 1 head of garlic – Be sure it is a tight, fresh head of garlic with no green sprouts or dark brown rotten areas.
- Olive oil – This fat will help the garlic to roast perfectly in the oven.
For whipped feta:
- Feta cheese – Feta cheese is salty and perfect for adding to sandwiches and dips.
- Cream cheese – Cream cheese will add a tangy flavor and creamy texture.
- Olive oil – Olive oil will help add moisture and help our dip reach the perfect consistency.
- Lemon juice – Lemon juice will bring a burst of fresh lemon flavor to our whipped feta.
- Fresh thyme and parsley – Fresh is best! These will add an herbaceous and green flavor to our dip.
- Roasted garlic – Roasted garlic is sweet, savory, and earthy, and will compliment the flavors well in the whipped feta.
How to roast garlic
Roasting garlic is super easy to do!
First, cut about ¼ inch off of the top of the head of garlic.
Place the head of garlic on a piece of aluminum foil and drizzle with olive oil.
Close the aluminum foil around it, forming a little pouch, and bake for 30 minutes at 400 degrees F.
Don’t worry about peeling the cloves! After the head of garlic is roasted, the cloves are soft enough to squeeze out, leaving behind the papery exterior.
Why use fresh herbs?
Fresh herbs are highly encouraged to be used in this garlic whipped feta dip because they have a cleaner, and brighter flavor.
Dried herbs have a more muted, and slightly bitter flavor to them, and an unpleasant leathery texture.
Where to use roasted garlic whipped feta dip
There are so many different ways to use this whipped feta!
Here are some of my favs:
- As an appetizer dip with pita chips or veggies
- Slathered on the bread of your favorite sandwich
- As a dip for some crispy Air Fryer Roasted Potatoes for a snack
- Serving alongside some sweet and spicy Honey Spiced Glazed Chicken for dinner
Storage and leftovers
Any leftover roasted garlic whipped feta can be stored in an airtight container in the refrigerator for up to 3 days.
More dip recipes
- Need a creamy classic? Try my Tzatziki Sauce.
- Craving something sweet? Try my Creamy Cheesecake Dip.
- Want something sweet and savory? Try my French Onion Dip.
- Looking for a new game day favorite? Try my Baked Spinach Bacon Dip.
Roasted Garlic Whipped Feta
Ingredients
For roasted garlic:
- 1 small head garlic
- 1 teaspoon olive oil
For whipped feta:
- 8 ounces feta cheese at room temperature
- 8 ounces cream cheese at room temperature
- 2 tablespoons olive oil
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh parsley
Instructions
For roasted garlic:
- Preheat the oven to 400 degrees F.
- Cut ¼ inch off the top of the head of garlic, leaving the root and skins intact.
- Drizzle over 1 teaspoon of olive oil and wrap the garlic tightly in foil.
- Bake the garlic for 30 minutes, or until the cloves are fork-tender.
- Remove the garlic from the foil and allow it to cool to room temperature.
For whipped feta:
- Place the softened feta, cream cheese, olive oil, and lemon juice in the bowl of a food processor and pulse on high speed until smooth and creamy.
- Squeeze 5 garlic cloves out of their skins and place them in the food processor, along with the thyme and parsley.
- Pulse until the garlic is broken up and well combined. Save the remaining garlic cloves for another recipe or add a few more to the dip – up to you!
- Season with salt and pepper to taste, or add a pinch of red pepper flakes for a bit of heat.
- Serve with fresh vegetables or pita chips.
- Store any leftover dip in an airtight container in the fridge for up to three days.
Nutrition
