Whipped Feta

If you follow me on Instagram, you’ve likely noticed my Sunday stories consisting of a lot of food! I’ve mentioned before that we’ve been dedicating our Sundays to “Meals Around the World” or “International Sundays” and it’s been SO much fun! We’ve had Italian night and made homemade Gnocchi which is always a popular dish. We’ve embraced German cuisine with Schnitzel, sauerkraut, and Bienenstich. Jamaican vibes filled our kitchen this past Sunday with Jerk Chicken and Rice bowls, plantains, and mango cheesecake. If you’ve noticed a theme, we typically plan an entrée and dessert.

However, one of our most favorite meals to date has been celebrating Greek culture. Along with Chicken Gyros and Baklava, we devoured the appetizer first which was inspired by one of my favorite restaurants in Nashville, Butcher and Bee. Although this version of Whipped Feta may not be true to Greek cuisine, it’s my absolute favorite and a legitimate crowd pleaser. Believe me when I tell you that you need to double this recipe, you NEED to double this recipe!


  • 4 oz crumbled Feta cheese
  • 4 oz cream cheese, room temperature
  • 1 Tbsp olive oil
  • 1/2 tsp minced garlic
  • 1/2 tsp dried basil
  • 1/4 C honey
  • 1 tsp finely chopped chives
  • 1/2 tsp cracked black pepper
  • Optional – 1 Tbsp chopped pistachios


1.) In a food processor, combine feta, cream cheese, and olive oil until well combined and smooth. Readjust if cheese starts to clump. Add basil and garlic, mixing well again.

2.) Scoop cheese out of the food processor onto a small plate or into a shallow bowl.

3.) Using a spoon, create a well in the center of the cheese.

4.) Fill the well with honey.

5.) Garnish the sides of the well with chives and black pepper. Pistachios can be added if you choose.

Refrigerate if not serving immediately. To serve, place warm pieces of pita bread and freshly sliced cucumber on a separate plate.

Enjoy! Please leave me a review below if you try this recipe!

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