This dip is the ultimate next level ranch moment. The combination of salty feta, rich olive oil, and fresh herbs creates the perfect dip for veggies, chips, or as a spread on sandwiches. If you love the flavor of ranch but don’t love the heavy mayo influence, def try this!
For the best texture, use a blender instead of a food processor to whip air into the dip and smooth out any dry feta clumps. Fresh herbs provide the best flavor, but dried herbs can be used for convenience!
This dip is a fantastic addition to any gathering, whether you’re hosting a party, prepping a snack board, or just looking for a flavorful spread to elevate sandwiches and wraps. The tangy feta pairs beautifully with the freshness of the herbs, while the creamy texture makes it incredibly scoopable. Plus, it can be made ahead of time, making entertaining a breeze! Simply store it in an airtight container in the refrigerator for up to 3 days. If the dip thickens, just stir in a splash of buttermilk or olive oil to loosen it up before serving. Woohoo!!
Whipped Feta Ranch Dip
Ingredients
- 10 oz feta
- 1/2 cup extra virgin olive oil
- 1/3 cup sour cream
- 1/4 cup buttermilk or whole milk
- 1 tsp kosher salt
- Black pepper
- Juice of 1 lemon
- 1 1/2 tsp Onion powder
- 1 1/2 tsp Garlic powder
- 1/4 cup finely chopped fresh dill
- 3 tbsp finely chopped fresh parsley coarsely chopped
- 2 tbsp finely chopped chives
Directions
- In a blender, combine the feta, olive oil, sour cream, buttermilk, salt, black pepper, lemon juice, onion powder, and garlic powder. Blend until smooth and fluffy, scraping down the sides as needed. The goal is a light and airy dip with no feta clumps.
- Transfer the dip to a mixing bowl and fold in the fresh dill, parsley, and chives. Stir until well combined. Do not blend the herbs in the blender—this keeps the dip from turning green and ensures little bursts of fresh flavor in every bite.
- Store in the fridge until ready to serve. Serve chilled with veggies, pita chips, crackers, or as part of a snack board!
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