With just four simple ingredients and under five minutes, you can whip up an irresistible spicy whipped feta dip. Harissa paste brings a smoky, warming heat that pairs beautifully with salty feta. Serve it with baked pita chips, sourdough crackers, crudités, or alongside roasted potatoes and grilled meats. It’s an ideal make-ahead dip for entertaining.
A platter of vivid dips and a pile of fresh bread or crackers is hard to beat. Once you start making your own dips you’ll find them faster, cheaper and far more flavorful than store-bought options. This harissa-spiked whipped feta is especially crowd-pleasing and surprisingly versatile.
Harissa is a North African chili paste usually made from roasted chiles, garlic, olive oil and warming spices such as cumin, coriander and caraway. It adds both heat and depth to the dip, balancing the tang of feta. If you like a touch of sweetness with heat, finish the dip with a drizzle of hot honey when serving.
Ingredients You’ll Need
- Feta — Choose a good-quality, creamy feta rather than a dry salad-style block for the smoothest texture.
- Harissa paste — Any brand will work, but heat levels vary. Taste your harissa first and start with less if it’s very spicy; you can always add more after blending.
- Greek yogurt — Adds creaminess and helps create a silky whipped texture. You can substitute plain yogurt, cream cheese, cottage cheese, sour cream or ricotta if preferred.
- Garlic — Fresh garlic adds aromatics, though you can omit it if your harissa already has a strong garlic presence.
How to Make Spicy Whipped Feta Dip
Place the feta, harissa, Greek yogurt and garlic in a blender or food processor. Blitz until the mixture is super smooth and creamy. Stop occasionally to scrape down the sides so everything blends evenly.
Pro tip: If the mixture is too thick for your blender to process easily, add 1–2 tablespoons of olive oil and blend again to loosen the dip.
Transfer the dip to a serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle with an extra tablespoon of harissa and a little olive oil, then scatter chopped flat-leaf parsley and a crunchy topping such as everything bagel seasoning or nutty dukkah.
Spicy Whipped Feta FAQs
Yes. The dip keeps well for at least five days when stored in an airtight container in the fridge. It firms up when chilled, so bring it to room temperature for about 15 minutes before serving and stir to loosen.
Not necessarily — the heat level depends on your harissa. Taste the paste first and start with less if it’s particularly hot, then adjust after blending.
Serve with baked pita chips, crackers or fresh bread. It also works as a spread on toast, a dressing for salads or pasta, a dip for roasted potatoes or fries, and a condiment alongside grilled chicken or lamb.
More quick dips you might enjoy
If you try this recipe, feel free to leave a rating and comment. Tag @DishedByKate on social media if you recreate it — seeing your versions is always a joy.
Spicy Whipped Feta Dip with Harissa
5 from 1 review
- Author: Kate Phillips
- Total Time: 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Four ingredients and about five minutes are all you need to make a creamy, spicy whipped feta dip. Harissa gives it a bold, fragrant heat that complements salty feta. It’s quick to prepare and perfect for sharing.
Ingredients
For the dip
- 200g (7oz) feta cheese
- 2 tablespoons harissa paste
- 4 tablespoons Greek yogurt
- 2 garlic cloves, peeled
To serve
- 1 tablespoon harissa paste
- 1 tablespoon olive oil
- A handful of flat-leaf parsley (or thyme, oregano, rosemary)
- 1 tablespoon everything bagel seasoning or nutty dukkah
Instructions
- Make the dip. Break the feta into pieces and place in a blender or food processor with 2 tablespoons harissa, the Greek yogurt and garlic. Blitz until smooth and creamy, stopping to scrape down the sides as needed. If the mixture is reluctant to blend, add 1–2 tablespoons olive oil.
- Garnish and serve. Spoon the dip into a bowl, make a shallow well with a spoon, then drizzle with the remaining harissa and olive oil. Scatter chopped parsley and sprinkle everything bagel seasoning or dukkah over the top.
Notes
Storage: Keep refrigerated in a sealed container for up to five days. Bring to room temperature and stir before serving.
Serving suggestions: Serve with pita chips, crackers, bread or veggies. Use as a spread on toast, a sauce for roasted potatoes or fries, or a condiment with grilled meats.
Ingredient tips: Taste your harissa before using — heat varies between brands. Swap the Greek yogurt for cottage cheese, cream cheese, sour cream or ricotta if you prefer.
- Prep Time: 5 minutes
- Category: dips
- Method: blender
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 tablespoons
- Calories: 179
- Sugar: 2.9g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 8.3g
- Carbohydrates: 4.7g
- Fiber: 0.5g
- Protein: 8.4g