Low Fat Whipped Feta
Creamy, tangy, and irresistibly light, this Low Fat Whipped Feta recipe is a healthier twist on the classic Mediterranean favorite, perfect for guilt-free indulgence. Made with reduced-fat feta cheese, non-fat plain Greek yogurt, and a touch of honey, this dip is a harmonious balance of creamy, tangy, and slightly sweet flavors. A zest of fresh lemon juice and the savory kick of garlic take this spread to the next level, while a drizzle of extra virgin olive oil adds richness without the calories. Ready in just 10 minutes with no cooking required, it’s a versatile choice for dipping fresh veggies, spreading on sandwiches, or serving alongside toasted pita bread. Perfect for those seeking a low-fat, high-protein appetizer or snack, this Whipped Feta recipe will become your go-to for easy entertaining or meal-prep.
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Recipe Information
Ingredients
- 150 grams Reduced-fat feta cheese
- 75 grams Non-fat plain Greek yogurt
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Fresh lemon juice
- 1 small Garlic clove
- 1 teaspoon Honey
- 0.25 teaspoon Salt (optional, to taste)
- 0.25 teaspoon Freshly cracked black pepper
Instructions
1. Gather all your ingredients and ensure that the reduced-fat feta cheese is drained and patted dry if it comes in brine.
2. Peel and finely grate or mince the garlic clove.
3. In a food processor or high-powered blender, add the reduced-fat feta cheese, non-fat plain Greek yogurt, olive oil, lemon juice, garlic, and honey.
4. Blend the ingredients until the mixture is completely smooth and creamy. This may take about 1-2 minutes. Scrape down the sides of the food processor as needed to ensure everything is fully incorporated.
5. Taste the whipped feta and season with salt (optional) and freshly cracked black pepper to your liking. Blend again briefly to mix the seasoning.
6. Transfer the whipped feta to a serving bowl and garnish with an additional drizzle of olive oil, a pinch of black pepper, or fresh herbs like parsley or dill if desired.
7. Serve immediately as a dip with fresh vegetable sticks, whole-grain crackers, or pita bread, or use it as a spread for sandwiches and wraps.
8. Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 13.8 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 842 mg | 65% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 145 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
