Whipped Feta with Cucumbers


The taste of the Mediterranean shines through in this airy feta spread that's served with olive oil–marinated cucumbers. More Mediterranean-Inspired Recipes

Whipped Feta with Cucumbers
Serve this Mediterranean-inspired dip with olive oil-marinated cucumbers and toasted pita. Photo: © Seth Smoot
Active Time:
20 mins
Total Time:
1 hrs 40 mins
4 to 6


  • 1 pound feta cheese, cut into 2 pieces, at room temperature

  • 1/4 pound cream cheese, softened

  • 2 tablespoons heavy cream

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 2 cucumbers (1 1/2 pounds)—halved, seeded and cut into 1/2-inch dice

  • 1 tablespoon chopped oregano

  • Salt and freshly ground pepper

  • Toasted pita or baguette slices, for serving


  1. In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness. Drain and coarsely crumble the feta. Transfer to a food processor and puree. Add the cream cheese, heavy cream, 2 tablespoons of the olive oil and 1 tablespoon of the lemon juice and process until smooth and airy. Refrigerate for 1 hour.

  2. Meanwhile, in a bowl, toss the cucumbers with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Add the oregano and season with salt and pepper. Cover and refrigerate for 1 hour or up to 2 days.

  3. Serve the whipped feta lightly chilled or at room temperature with the cucumbers and toasts.

Related Articles