Whipped Feta Dip with Toasted Walnuts and Garlic

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Among the easiest appetizers to bring to a party is a delicious dip, and Whipped Feta Dip with Toasted Walnuts and Garlic is my most popular!

Get your next party started with this American version of Greek Htipiti where sweet roasted garlic takes the place of zesty roasted red peppers.

Dips are one of those dishes that I think pretty much everybody likes, and everybody also pretty much has a favorite; spinach and artichoke, black bean, sour cream and onion…there are just too many combinations out there, which would explain why I have about 35 different dip recipes waiting to be tried.

Do You Have What’s Needed To Make Whipped Feta Dip With Toasted Walnuts And Garlic? Check The List!

garlic
olive oil
shelled walnuts
feta cheese
milk
dried oregano
fresh flat leaf parsley
Kosher salt
black pepper
crushed red pepper flakes

How This Recipe Came About…

This recipe has been knocking around my many kitchens for years now. I first experimented with it when I was still living in my house out in Warren County in New Jersey. In the end, I substituted roasted garlic in lieu of sundried tomatoes or roasted red peppers.

I’d planned a Christmas gathering where I’d invited all of my neighbors, and because I was just starting out, I did not have a lot of money to spend on a big dinner.

The idea was to do a presentation of heavy appetizers, desserts, and of course, a couple of different dips. In other words, a big Holiday Groaning Board filled with just about EVERYTHING.

Without question, this one was so successful at that Christmas party, that I kept my version of a Greek mezze classic. The roasted garlic is bursting with flavor and the feta is so creamy you’ll want to whip this up regularly.

How To Make Whipped Feta?

I begin this dish by allowing the feta to come to room temperature. While this is happening, I toast some walnuts.

The next step is easy because it only involves combining the walnuts and the crumbled feta with some milk, dried aromatics to include oregano and crushed red pepper flakes, and some roasted garlic cloves in a food processor until very smooth.

Modifying The Norm To Make It Not Entirely Average…

A true and correct Greek Htipiti would be made with roasted red peppers or sundried tomatoes in combination with a salty, briny block of feta. I have absolutely added red peppers a few times in combination with the roasted garlic. The red peppers gave a very traditional, pleasant sweet flavor.

A healthy swathe of honey and olive oil is also very traditional and delicious. I also sometimes will squeeze some fresh lemon juice over the honey. I garnish with chopped green pistachios. This is probably my second most favorite way to eat whipped feta aside from this method with walnuts and garlic.

For a quasi Southern twist, I’ve used toasted Pecans for a slightly sweeter taste, and also with a variety of fresh herbs including Tarragon for a really fresh and Spring-like variation.

It’s easy enough to alter the heat with the addition of more red pepper flakes, and also to adjust the garlic by adding more or less. Roasting garlic adds a lot of sweet, caramelized flavor.

If INTENSE garlic flavor is what you’re after, try mincing a couple of raw cloves and incorporating along with the roasted garlic cloves. Mix well and let stand for several hours to let the flavors meld.

What To Serve With Whipped Feta Dip?

Toasted pita wedges, warm naan, lavosh, or sea salt crackers all work well with whipped feta dip. The trick is to find a starch that will not shadow the main flavor profile, the feta.

Vegetable crudités, in particular, endive leaves and cucumbers sliced on the bias make great “scoops” for this dip. Carrots, red bell pepper, and broccoli florets are also good pairings.

When I serve this, I try to offer an array of vegetables and starches. I want the appetizer to be approachable, even for picky eaters, and variety equals approachable.

What Other Foods Can You Eat With Whipped Feta Dip?

When I serve this dip at a party, I make two double batches. That is to say, I double the recipe and make it twice. This is me doing my own version of quality control!

I spoon into pretty bowls and place each bowl at opposite ends of the table. From there, I work in towards the middle of the table with:

Pita, lavosh, naan, crudités, Kalamata olives, stuffed cherry peppers, Baba ghanoush, prosciutto, shaved ham, grilled Haloumi, cornichons, bar onions, giardiniera, thin crispy breadsticks, and even deviled eggs. It becomes a Greek-Middle Eastern-North African ‘groaning board’ and its tastes and smells are a delight for the eyes, nose, and the pallet.

What To Drink With A Whipped Feta Dip?

Ouzo is a dry anise-flavored aperitif that is widely consumed in Greece and Cyprus. Ouzo and soda with a lemon wedge is a PERFECT cocktail to mix up for enjoying alongside this dip.

If you need a wine to pair with whipped feta, you could try a Pinot Noir to go with it. There are a range of crisp, dry Greek whites that, unsurprisingly, match well with feta – grape varieties to look out for include Moschofilero and Assyrtico, as well as Sauvignon Blanc.

In terms of beer, Belgian Witbier complements feta cheese EXTREMELY WELL. Tripels, deep, rich beers from Belgium, also pair well with heavier Greek fare. 

Can Whipped Feta Dip Be Made Ahead?

This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. This dip will stiffen up in the fridge. Be sure to let it sit at room temperature for about an hour before serving, and use a wire whisk to redistribute the flavors.