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This feta cream is absolutely divine, with the tartness of the lemon and the melting, roasted eggplants to die for! So get ready to wow your friends at your next appetizer, or treat yourself solo (because we all deserve to treat ourselves, don't we?) with this super-tasty feta cream. And spoiler: it's really quick and easy.
Why you'll love it
- It's really super-easy to make: just cook the eggplant cubes and blend the feta cream ingredients.
- It's vegetarian, gluten-free (check the spices) and perfect for summer.
- It requires few ingredients, so it's quite economical.
- It can be used with so many other ingredients as a topping, instead of eggplants.
These are the main ingredients, and the quantities can be found in the recipe card below.
- Feta cheese: this lightly salted Greek cheese is the basis of this recipe, so choose a good-quality cheese!
- Greek yoghurt, to soften the strength of the feta and add that creamy texture we love.
- A yellow lemon, to give a slightly tangy taste.
- Olive oil for cooking the eggplants and a drizzle for the feta cream.
- Eggplant: it's in season from June to September included, so make the most of it!
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Spices and herbs: ground coriander, herbes de Provence and hot Cayenne pepper.
- For the toppings, which are optional but look great: unsalted, shelled pistachios and pomegranate seeds.
What to serve with this feta cream?
There are a number of support options available to you:
- Pita breads, soft and super-easy to make, they're perfect!
- Naans, deliciously simple, you'd be wrong to go without.
- Crunchy raw vegetables: carrots, cucumbers, fennel, radishes, etc.
- Melt-in-the-mouth roasted vegetables such as cherry tomatoes, zucchini or peppers.
Frequently asked questions
I recommend making it just before serving; that's when it will be the freshest and creamiest. It might slightly solidify in the fridge, so if you want to prepare it in advance, take it out about twenty minutes before serving.
This feta cream can be stored in an airtight container in the fridge for up to 3 days. Leave the leftovers at room temperature for about 20 minutes before serving, as the cold may freeze the texture a little.
Other delicious appetizers
- 15-minute easy Greek Tzatziki sauce
- Easy delicious Muhammara (red pepper walnut dip)
- Easy cold artichoke dip
If you make this whipped feta dip, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Whipped feta dip (with roasted eggplants)
- 1 ⅓ cups feta
- ⅓ cup Greek yogurt
- ½ lemon
- 9 tablespoons olive oil
- 4 cups eggplant
- 1 teaspoon garlic powder
- 2 tablespoons ground coriander
- 2 tablespoons herbes de Provence
- 1 pinch Cayenne pepper
- pistachios unsalted, peeled
- pomegranate seeds
- black pepper to taste
- Preheat your oven to 455°F/235°C with conventional top and bottom heat. Cut your eggplant into thick slices and then into cubes.
- In a bowl, mix the olive oil, ground coriander, herbes de Provence, garlic powder, and cayenne pepper. Spread the cubes on a baking sheet lined with parchment paper, brush with the mixture, and bake for 20-25 minutes (adjust the time based on the size of your cubes).
- Meanwhile, blend the feta with Greek yogurt, lemon zest and juice, olive oil, and a bit of pepper. Taste and adjust if necessary.
- Spread it in a plate, add the eggplant cubes, and for toppings: crush some pistachios and sprinkle some pomegranate seeds. Enjoy!