Creamy Whipped Feta Dip

5 from 6 votes

An easy Mediterranean appetizer that's full of bright lemon and feta flavors

Prep Time5

To make labneh1

Total Time1 5

Course: Appetizer, Snack

Cuisine: Mediterranean

Diet: Lower Carb, Heart Healthy, Vegetarian

Servings:

Calories: 82kcal

If making homemade labneh, line a colander with cheesecloth. Pour the Greek yogurt into the cheesecloth and tie up the sides to make a little bundle.
Set the colander with the bundle of Greek yogurt over a bowl to catch the liquid from the yogurt. Leave it in the refrigerator overnight and up to 24 hours to drain.
When ready to use the labneh, discard the liquid (or reserve it and add it to a smoothie) remove the yogurt from the cheesecloth and place it in a bowl. Add a pinch of salt or to taste.

In the bowl of a food processor fitted with the blade, combine the labneh, feta cheese, lemon zest, lemon juice, and ½ teaspoon of za'atar.
Process for about 60 seconds, scraping down the sides of the bowl periodically. Check to make sure the mixture is smooth. If it's still lumpy, process until smooth.
Taste and add salt if necessary. Note you may not need any salt because feta cheese is very salty.
To serve, spoon the dip into a bowl or on a plate. Garnish with the remaining ½ teaspoon of za'atar and a drizzle of olive oil.

Nutrition facts data is with nonfat Greek yogurt. Store-bought labneh if often full-fat but you can use nonfat or 2% yogurt to make homemade labneh.

Serve with pita chips or fresh pita triangles and fresh vegetables.

Store leftover dip in an airtight container for up to 3 days.