Whipped Feta Snack Board with Pita and Veggies

Why You’ll Love This Recipe

• Creamy, tangy whipped feta that comes together in minutes.
• Fresh, crunchy veggies and warm pita make it a complete snack board.
• Make-ahead friendly and perfect for entertaining.
• Simple ingredients, big Mediterranean flavors.

Grocery List

• Produce: Fresh dill, 1 lemon, 1 large English cucumber, 8–10 radishes, 1 small garlic clove (optional)
• Dairy: Block feta (8 oz), full-fat Greek yogurt or labneh (1/2 cup)
• Pantry: Extra-virgin olive oil, kosher salt, black pepper, flaky sea salt, red pepper flakes (optional), 4 pocketless pitas

Full Ingredients

For the Whipped Feta

• 8 oz (225 g) block feta, drained and crumbled
• 1/2 cup (120 g) full-fat Greek yogurt or labneh
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1 small garlic clove, finely grated or pressed (optional)
• 2 tbsp extra-virgin olive oil (plus 1–3 tbsp cold water as needed)
• 1 tbsp finely chopped fresh dill
• Freshly ground black pepper, and kosher salt to taste

To Serve

• 4 pocketless pitas (8-inch), warmed and cut into triangles
• 1 large English cucumber, sliced into 1/4-inch coins
• 8–10 radishes, halved if large (greens trimmed but left on if nice)

To Finish

• 1 tbsp extra-virgin olive oil (for drizzling)
• 1 tbsp finely chopped fresh dill, plus small sprigs
• Flaky sea salt and red pepper flakes, to taste (optional)

Step-by-Step Instructions

Step 1: Preheat and set up

Heat the oven to 375°F (190°C). Place a rack in the center and set a sheet pan inside for the pitas. Set out a shallow serving bowl for the whipped feta and a board or large platter for arranging the dippers.

Step 2: Prep the veggies

Slice the cucumber into 1/4-inch coins. Trim the radishes, leaving a little of the stems if attractive. For extra crunch, drop the cucumber and radishes into a bowl of ice water for 5 minutes, then drain and pat very dry. Set aside.

Step 3: Warm the pitas

Place the pitas directly on the hot sheet pan and warm for 6–8 minutes, until pliable and steamy. Transfer to a cutting board, cut into 6–8 triangles each, and wrap in a clean towel to keep warm.

Step 4: Blend the whipped feta

In a food processor (or high-powered blender), add feta, Greek yogurt (or labneh), lemon juice, lemon zest, and garlic if using. Process until mostly smooth, 45–60 seconds, scraping the bowl as needed. With the motor running, stream in 2 tablespoons olive oil and blend until very creamy and fluffy, 30–45 seconds more. If you prefer a lighter, silkier texture, pulse in 1–3 tablespoons cold water a little at a time until the mixture forms soft, airy peaks.

Step 5: Season and finish the dip

Pepper generously and salt only if needed (feta is salty). Pulse in 1 tablespoon chopped dill. Taste and adjust lemon or dill to your liking. Spoon into the shallow bowl and use the back of your spoon to create wide swoops and swirls. Drizzle with the remaining 1 tablespoon olive oil, sprinkle with flaky sea salt, black pepper, a pinch of red pepper flakes if you like heat, and scatter a few dill sprigs.

Step 6: Assemble the snack board

Set the bowl of whipped feta onto your board. Arrange warm pita triangles, cucumber coins, and radishes around the dip so everything is easy to reach. Serve immediately while the pitas are still warm and the vegetables are crisp.

Pro Tips

• Use block feta packed in brine for the creamiest, cleanest flavor; pre-crumbled feta is drier.
• For ultra-fluffy dip, add cold water while blending; it lightens the texture without more oil.
• Bring feta and yogurt to cool room temperature for faster, smoother blending.
• Hold back on salt until the very end; feta’s saltiness varies by brand.
• Keep pitas warm in a folded towel or low oven (200°F/95°C) until serving.

Variations

• Spicy drizzle: Swirl 1–2 teaspoons harissa or Calabrian chili oil over the finished dip.
• Herb swap: Replace dill with fresh mint and parsley, and finish with a squeeze of lemon.
• Honeyed lemon: Drizzle 2 teaspoons honey over the swirls and add extra lemon zest for sweet-tangy contrast.

Storage & Make-Ahead

Whipped feta can be made up to 4 days ahead. Store in an airtight container and refrigerate; bring to room temperature and whisk briefly, then garnish with olive oil and dill just before serving. Slice cucumbers up to 1 day ahead and store between paper towels in an airtight container. Radishes can be trimmed and stored in cold water for 1–2 days, then dried before serving. Pitas are best warmed just before serving; you can freeze them up to 1 month and reheat from frozen at 350°F (175°C) for 8–10 minutes.

Nutrition (per serving)

Approximate values for 1 of 6 servings: 300 calories; 22 g fat; 19 g carbohydrates; 10 g protein; 2 g fiber; 710 mg sodium. Values will vary based on brands and optional garnishes.