The classic pairing of spinach and feta gets an elegant, modern makeover with this recipe for whipped feta and spinach dip served over a platter of roasted vegetables. The dip is bright, tangy, and luxuriously creamy—achieved by whipping the feta with cream cheese and lemon—and it’s served as a gorgeous canvas for savory, caramelized root vegetables.
This dish is the perfect appetizer or side dish for any occasion. It is high in protein, vibrant in color, and remarkably quick to assemble. By roasting the vegetables at high heat, we bring out their natural sweetness, which pairs perfectly with the salty tang of the whipped feta. It’s a wonderful, healthy, and satisfying way to feed a crowd.
Why You’ll Love This Recipe
- Stunning Presentation: Serving the creamy dip topped with colorful, warm vegetables makes for an easy, impressive platter.
- Luxurious Texture: Whipping the feta and cream cheese in a food processor yields a light, airy, and velvety smooth dip.
- Healthy Dippers: Roasting hearty vegetables like sweet potato and broccoli turns them into irresistible, nutritious dippers.
- Make-Ahead Friendly: The dip can be prepared up to three days in advance, simplifying your party prep time.
- Balanced Mediterranean Flavor: The lemon and garlic-spiked feta perfectly cuts through the sweetness of the roasted vegetables.
Ingredients
For the Whipped Feta & Spinach Dip
- 8 oz (225 g) block feta cheese, drained and at room temperature
- 4 oz (115 g) cream cheese, at room temperature
- 2 tbsp (30 ml) extra virgin olive oil, plus more for drizzling
- 1 tbsp (15 ml) fresh lemon juice
- 1 clove garlic, minced
- 1/2 cup (25 g) fresh baby spinach, lightly chopped (or 1/4 cup frozen, thawed and squeezed very dry)
- Pinch of black pepper
For the Roasted Vegetables
- 2 cups (300 g) sweet potato, peeled and diced into 1/2-inch (1.2 cm) cubes
- 2 cups (300 g) broccoli florets, cut into 1-inch pieces
- 1 red bell pepper, diced into 1-inch pieces
- 1/2 small red onion, cut into 1-inch pieces
- 2 tbsp (30 ml) olive oil
- 1 tsp Za’atar or dried oregano
- 1/2 tsp Kosher salt
- 1/4 tsp crushed red pepper flakes (optional)
Equipment
- Food processor
- Large baking sheet
- Large mixing bowl
- Rubber spatula or spoon
Step-by-Step Instructions
1. Roast the Vegetables
- Prep: Preheat your oven to 425°F (220°C). Cut all the sweet potato, broccoli, bell pepper, and red onion into roughly uniform 1/2-inch pieces to ensure they cook evenly.
- Season and Roast: In a large bowl, toss the prepared vegetables with 2 tbsp olive oil, Za’atar (or oregano), salt, black pepper, and red pepper flakes (if using).
- Bake: Spread the vegetables in a single layer on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until the sweet potatoes are tender and the broccoli and peppers are caramelized and slightly crisp.
2. Whip the Feta Dip
- Whip Base: In a food processor, combine the room temperature feta cheese (crumble it first) and cream cheese. Process for 1–2 minutes, scraping down the sides, until the mixture is broken down.
- Add Liquid: Add the 2 tbsp olive oil, lemon juice, and minced garlic. Process again until the dip is completely smooth and creamy.
- Fold in Spinach: Add the chopped spinach and a pinch of black pepper. Pulse briefly until the spinach is incorporated and the dip is pale green. Taste and add extra salt if needed (feta is often salty enough).
3. Assemble the Platter
- Base Layer: Spoon the whipped feta dip onto a large serving platter or cutting board and use a spatula to smooth it into an even layer.
- Topping: Gently spoon the warm roasted vegetables over the surface of the whipped feta. The warmth of the vegetables will slightly soften the dip, creating a perfect texture.
- Finish: Drizzle with a little extra extra virgin olive oil and sprinkle with fresh chopped parsley (optional). Serve immediately with pita chips or crusty bread.
Substitutions and Variations
- Creaminess: Substitute the cream cheese with 3/4 cup of full-fat Greek yogurt for a brighter, lower-fat dip.
- Root Veggies: Swap the sweet potato for peeled and diced Yukon Gold potato, butternut squash, or carrots.
- Greens: For a bolder flavor, substitute the spinach with arugula or kale (massage briefly before adding to the dip).
- Crunch: Sprinkle the platter with toasted pine nuts or pepitas (pumpkin seeds) just before serving.
Pro Tips and Common Mistakes to Avoid
- Room Temperature Dairy: Always use room temperature feta and cream cheese. Cold cheese will be difficult to blend and will result in a chunky, lumpy dip instead of a smooth, velvety one.
- Uniform Chop: Cut your vegetables into similar sizes (about 1/2 inch cubes) so they all finish roasting at the same time.
- Don’t Over-Process: Process the dip only until smooth. Over-processing can sometimes heat the cheese and cause it to lose its firm texture.
- Use Quality Feta: Use block feta stored in brine, rather than pre-crumbled feta, which often contains anti-caking agents that hinder the whipping process.7
Storage, Make-Ahead, and Reheating
- Make-Ahead (Dip): The whipped feta dip can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Let it sit out for 15 minutes before serving to soften slightly.
- Make-Ahead (Veggies): Chop the vegetables ahead of time and store them in the refrigerator. Roast them just before serving to ensure they are warm and caramelized.
- Storage (Leftovers): Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Reheating: While the dip is delicious cold, the best way to enjoy it is to serve the dip cold and the vegetables warm. If reheating leftover vegetables, use the oven or a toaster oven for 5–8 minutes to re-crisp them.
Serving Suggestions
Serve this dip with warm, toasted pita bread or pita chips, thick slices of crusty baguette, or simple vegetable crudités (like cucumber slices and bell pepper strips).
Approximate Nutrition
- Yields: 8 servings
- Serving Size: 1/8 of the dip with 1 cup of vegetables
- Calories: 310 kcal
- Protein: 14 g
- Fat: 25 g
- Carbohydrates: 10 g
Note: These are approximations and can vary based on the fat content of the dairy and the specific vegetables used.
FAQs
Q: Can I use frozen spinach?
A: Yes, but you must thaw it completely and squeeze it bone dry using a paper towel or a sieve. Any excess water will make the dip watery and thin.
Q: Can I bake this dip instead of serving it cold/warm?
A: Yes, you can! Mix the dip, spoon it into an oven-safe dish, and bake at 375°F (190°C) for 15–20 minutes until bubbly. Serve the roasted vegetables on the side for dipping.
Q: How do I make the dip thinner if it’s too thick?
A: If your dip is too thick, add a small amount of whole milk or extra olive oil, 1 teaspoon at a time, while processing until it reaches a light, creamy consistency.
Q: Why do I need to use a food processor?
A: A food processor is necessary to thoroughly blend the feta block and cream cheese until it becomes a smooth, airy consistency. A hand mixer will work, but it will take longer.
Q: Can I skip the cream cheese for a lower-fat version?
A: Yes. Substitute the cream cheese with full-fat Greek yogurt. The dip will be tarter and slightly less rich, but the yogurt will provide enough stability and protein.
Whipped Feta & Spinach Dip with Roasted Vegetables
Equipment
- Food processor
- large baking sheet
- Large mixing bowl
- rubber spatula or spoon
Ingredients
- 225 g block feta cheese, drained and at room temperature
- 115 g cream cheese, at room temperature
- 30 ml extra virgin olive oil, plus more for drizzling
- 15 ml fresh lemon juice
- 1 clove garlic, minced
- 25 g fresh baby spinach, chopped (or 1/4 cup frozen, thawed and squeezed dry)
- 1 pinch black pepper
- 300 g sweet potato, peeled and diced into 1/2-inch cubes
- 300 g broccoli florets, cut into 1-inch pieces
- 1 red bell pepper, diced into 1-inch pieces
- 0.5 small red onion, cut into 1-inch pieces
- 30 ml olive oil (for roasting)
- 1 tsp Za’atar or dried oregano
- 0.5 tsp Kosher salt
- 0.25 tsp crushed red pepper flakes (optional)
- fresh chopped parsley, for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C). Cut sweet potato, broccoli, bell pepper, and red onion into 1/2-inch pieces.
- Toss vegetables with olive oil, Za’atar or oregano, salt, pepper, and red pepper flakes. Mix well to coat evenly.
- Spread in a single layer on a baking sheet. Roast 20–25 minutes, flipping halfway, until caramelized and tender.
- In a food processor, combine feta and cream cheese. Process 1–2 minutes, scraping sides until smooth.
- Add olive oil, lemon juice, and garlic. Process until creamy and smooth.
- Add spinach and black pepper, pulsing until lightly combined and pale green.
- Spread whipped feta dip on a serving platter. Spoon warm roasted vegetables on top.
- Drizzle with extra olive oil and sprinkle with chopped parsley. Serve with pita chips or bread.
