Whipped Feta with Parsley

I love a thick, creamy spread that tastes light and fresh. Feta, parsley, and lemon add a faintly Greek feel to this recipe. I dipped mini bell peppers in mine and also served them as a quick Monday appetizer on bagel chips with diced orange and red cherry tomatoes, with balsamic reduction drizzled all over. 

Whipped Feta with Parsley
You will need:
  • 8 ounces cream cheese, room temperature
  • 1 1/2 cups cubed feta
  • 1 cup finely chopped fresh parsley
  • 1/2 tsp. each salt and pepper
  • 1 tbsp. fresh lemon juice
  • Zest of 1 lemon
  • 1/3 cup chopped fresh oregano, optional
  • 1/4 cup milk
  • Serving suggestions: balsamic reduction, chopped cherry tomatoes, and bagel chips


  • Add all ingredients to a mixing bowl, except milk. 
  • Use whisk attachment, if you have a Kitchen Aid, or beat together for five minutes or so, until thoroughly combined. 
  • Add in milk as needed. You shouldn’t need more than 1/4 cup, and if your cream cheese is quite soft, you won’t need any at all. 
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