Whipped Feta

10 min prepServes 5 people


  • 4 oz cream cheese, at room temperature
  • 6 oz. feta cheese, crumbled ( equal to 1 + 1/3 cup)
  • ⅓ cup plain Greek yogurt
  • 2-3 cloves garlic
  • 1 Pinch dried dill
  • 1 Pinch dried oregano
  • 1 tablespoon lemon juice
  • 1 Roma tomato, diced
  • Chopped parsley or fresh dill, to garnish
  • Black pepper, to taste
  • Wellington Stoned Wheat Crackers


  1. Beat the room temperature cream cheese In a food processor until it’s smooth.
  2. Add the feta, cream cheese, Greek yogurt, garlic, dill, oregano, and lemon juice. Beat until well-combined.
  3. To Serve Cold: Pour the dip into a serving bowl and chill in the fridge for a minimum of 30 minutes. Top with top with tomato, parsley, and black pepper prior to serving.
  4. To Serve Warm: Preheat the oven to 350 degrees. Transfer to a baking dish and bake, covered, for 25 minutes. Transfer to a serving dish and top with diced tomatoes and freshly ground pepper.
  5. Serve with Wellington Stoned Wheat Crackers.