Whipped Feta Dip with Pita Chips

This Whipped Feta Dip is creamy, delicious, and no-bake! Perfect as an appetizer for parties and get-togethers with friends or family, and so quick to whip up it’s almost too easy! The dip is lemony, creamy, herbaceous, and cheesy, topped with a savory and delicious roasted red pepper kalamata olive tapenade. The pine nuts provide a nice crunch, and Rodelle’s Greek Seasoning as a flavorful addition keeps the dish faithful to its Mediterranean roots, perfect for those looking for a true-to-culture savory food experience for their palate. Serve with fresh vegetables, on a mezze platter, as a spread for sandwiches, or for dipping with pita chips as suggested here. Enjoy!

  • Easy
  • 50 mins
  • 12 servings
Ingredients

For the Whipped Feta Dip 

  • 8 ounces feta cheese 
  • 1 cup greek yogurt 
  • 2 garlic cloves 
  • 1 tbsp olive oil 
  • 1 lemon, zested and juiced 
  • 1 tbsp parsley, chopped 
  • 1 tsp Rodelle Greek Seasoning 

 

  • ¼ cup roasted red peppers, jarred 
  • ¼ cup kalamata olives, pitted, jarred 
  • ½ tsp Rodelle Greek Seasoning 
  • 1 tbsp olive oil 

 

  • 2 tsp red pepper flakes, for garnish 
  • 2 tbsp pine nuts, for garnish 
  • 1 tsp lemon zest, for garnish 

For the Pita Chips 

  • 5 pita rounds, cut into triangles 
  • 3 tbsp olive oil 
  • 2 tbsp Rodelle Greek Seasoning 
Uses
Directions
  1. For the Whipped Feta Dip, combine all ingredients in a food processor and pulse until smooth. Transfer to a serving bowl and refrigerate.  
  2. For the tapenade, combine the roasted red peppers, kalamata olives, Rodelle Greek Seasoning, and  olive oil in a food processor and pulse until smooth. Top the feta dip with dollops of the tapenade. Using a knife or small wooden stick, swirl the tapenade into the top of the dip. 
  3. Garnish with the red pepper flakes, pine nuts, and lemon zest. Refrigerate until service. 
  4. For the Homemade Pita Chips, preheat the oven to 425 F. Using a knife or a pair of kitchen scissors, cut the pita rounds into uniform-sized triangles. Each pita bread should yield approximately 8-12 chips, depending on the desired size of each triangle.  
  5. Transfer the pita triangles to a bowl, drizzle with olive oil to lightly coat, and transfer to two half sheet pans lightly greased with cooking spray or oil. Spread the triangles on the baking pan to ensure they are not touching. Season lightly and bake in the prepared oven for 10 minutes. Serve in a bowl alongside the Whipped Feta Dip. 

Tips 

  • Before blending the ingredients in a food processor, cut the feta cheese up into medium-sized chunks so they are easier to blend 

Recipe was developed for Rodelle by ADM intern, Katie Scheid.