Whipped Feta 7-Layer Dip

  • Author: Christine Pittman
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Mix
  • Cuisine: Mediterranean


Serve this flavorful dip with naan or pita bread, or with pita chips.

Here are some tools that I find helpful for making this recipe: 

Cutting Board
Chef’s Knife
Food Processor
Hand-Held Mixer
Citrus Zester
Wooden Cutting Board with Handle 

Listen to me briefly explain how this dip made, with great tips along the way, by clicking the play button below:

[sc name="whippedfetadiprotd"][/sc]



  • 1 (8 oz.) block of feta, room temperature
  • ¼ cup plain cream cheese, room temperature
  • 5 Tbsp. olive oil, divided
  • 1 garlic clove, peeled
  • 1 lemon, zested and juiced
  • 2 tsp. dried oregano
  • 1/2 tsp. salt, divided
  • 1 cup green olives, roughly chopped
  • ¼ cup minced roasted red pepper (about half a 6-oz. jar)
  • 1 large tomato, seeded, finely diced
  • ¼ cup English cucumber, finely diced
  • ¼ cup thinly sliced red onion
  • ¼ cup minced pickled banana peppers
  • ¼ tsp. black pepper
  • 2 Tbsp. minced fresh parsley or dill


  1. Make the whipped feta. In the bowl of a food processor add feta, cream cheese, 3 tablespoons of the olive oil, garlic, lemon zest and juice,  oregano, and ¼ teaspoon of the salt. Cover and pulse three or four times, then run the processor on high until mixture is well combined and almost smooth. 
  2. On a medium platter or large wooden serving board, spoon whipped feta into a mound. Using the back of a spoon, spread across board to about ½-inch thick.
  3. On top of the feta, layer green olives, red pepper, tomatoes, cucumber, red onion, and banana peppers. 
  4. Sprinkle remaining salt, pepper, and herbs over vegetables; drizzle with remaining olive oil.
  5. Serve cold or at room temperature.


For a vegan option, substitute the feta and cream cheese for hummus.