Snacks · Dips & spreads

Whipped feta dip

Name: Whipped feta dip
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Ingredients: 200 g feta cheese; 3/4 cup whole-milk Greek yogurt; 1 clove garlic; juice of 1/2 lemon; 1/2 tsp black pepper; 1 1/2 tbsp olive oil; 3/4 cup grape tomatoes, quartered; 1/2 cucumber cucumber, diced; 1/4 cup black olives, halved; 2 tbsp fresh dill, chopped

Feta and Greek yogurt whipped until they turn into a cloud, spread flat and covered in chopped tomato, cucumber and olives. It has been on every food site for three years running because it takes ten minutes and looks like it took an hour.

Time: 10 min (10 prep + 0 cook)
Servings: 6
Per serving: 169 kcal
Protein: 10 g

Both directions are legitimate — the score measures fullness per calorie, not virtue. Every version is the same dish, rebalanced.

Ingredients

200 g feta cheese200 g
3/4 cup whole-milk Greek yogurt200 g
1 clove garlic3 g
juice of 1/2 lemon20 g
1/2 tsp black pepper1 g

On top

1 1/2 tbsp olive oil20 g
3/4 cup grape tomatoes, quartered120 g
1/2 cucumber cucumber, diced120 g
1/4 cup black olives, halved40 g
2 tbsp fresh dill, chopped5 g

Every ingredient links to its food page — same data, same score, same formula.

Steps

Blend the feta, yogurt, garlic, lemon and pepper for a full two minutes, scraping down once, until it is genuinely fluffy rather than merely mixed.
Spread it thickly across a plate with the back of a spoon, leaving swoops for the oil to pool in.
Scatter over the tomato, cucumber, olives and dill, and finish with the olive oil.
Serve with pita, crackers or raw vegetables. The whipped base keeps 4 days; top it fresh each time.

No added salt?

Feta brings about a gram of salt per 100 g on its own — roughly what you'd add to a whole meal. Taste before you reach for the mill.

Why this score

moderately filling

No single route carries this one — a moderate amount of protein, volume and fiber.

Three routes to fullness — one is enough

23% of kcal

76% water

5 g/Mcal

What pulls it down

How scores work

Computed on the finished dish, not an average of the parts: 1012 kcal goes into the pot, 729 g of ingredients comes out as ~730 g of food → 139 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories: 139
Protein: (23%); 8 g
Fat: (62%); 10 g
Carbohydrates: (14%); 5 g
of which sugar: 2 g
Fiber: 1 g
Sodium: 334 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

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Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.