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Whipped Feta with Cucumbers

Prep Time 20 minutes
Servings 6


  • 1 pound feta cheese, crumbled into large pieces at room temperature
  • ¼ pound cream cheese, softened
  • 2 tablespoons heavy cream
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cucumbers—halved, seeded and ½-inch diced
  • 1 tablespoon chopped oregano
  • Kosher Salt
  • Freshly ground pepper
  • Toasted pita, for serving


  1. 1. In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness. Drain and coarsely crumble the feta. Transfer to a food processor and puree. Add the cream cheese, heavy cream, 2 tablespoons of the olive oil and 1 tablespoon of the lemon juice and process until smooth and airy. Refrigerate for 1 hour or up to 2 days.

  2. 2. Meanwhile, in a bowl, toss the cucumbers with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Add the oregano and season with salt and pepper. Cover and refrigerate for 1 hour or up to 2 days.

  3. 3. Serve the whipped feta lightly chilled or at room temperature with the cucumbers and pita toasts – I brush mine with olive oil and sprinkle with salt and pepper before toasting. I also added freshly sliced proscuitto.

Recipe Notes

Note – I like the diced cucumbers, but you can also slice cucumber and other veggies to use in lieu of pita.