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Whipped Feta Bruschetta Dip

Whipped feta bruschetta dip with a smooth, fluffy blend of feta and cream cheese topped with juicy cherry tomatoes, basil, garlic, and a balsamic drizzle. This easy appetizer comes together in about 15 minutes—ideal for topping crostini, crackers, or pita chips.
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Prep Time 10 minutes
chill 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Whipped Feta
  • 8 oz feta cheese
  • 4 oz cream cheese softened
  • 0.3333333333 cup Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice fresh
  • 1 clove garlic
  • 0.5 tsp black pepper
Bruschetta Topping
  • 2 cup cherry tomatoes diced
  • 0.25 cup fresh basil chopped
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Garnish
  • 1 balsamic glaze
  • 0.25 cup fresh basil leaves
  • 1 tbsp extra olive oil
  • 1 crostini or toasted baguette slices
  • 1 crackers or pita chips

Equipment

  • 1 food processor

Method
 

Make the whipped feta
  1. Add feta, cream cheese, Greek yogurt, olive oil, lemon juice, garlic, and black pepper to a food processor.
  2. Blend until smooth and fluffy, scraping down the sides as needed for an even texture.
  3. Transfer whipped feta to a serving platter or shallow bowl and spread into an even layer.
  4. Chill for 5 minutes to help the dip hold its shape while you prepare the topping.
Prepare the bruschetta topping
  1. In a bowl, combine cherry tomatoes, basil, minced garlic, olive oil, balsamic vinegar, kosher salt, and black pepper.
  2. Stir until everything is evenly coated and the tomatoes look glossy.
  3. Spoon the bruschetta mixture over the whipped feta.
  4. Drizzle with balsamic glaze and a little extra olive oil.
  5. Garnish with fresh basil leaves.
  6. Serve immediately with crostini or toasted baguette slices, crackers, or pita chips.

Notes

For the smoothest whipped texture, use softened cream cheese and blend until it turns airy and uniform. Refrigerate leftovers in an airtight container for up to 2 days; for best texture, keep the tomato topping separate until serving. Freezing is not recommended due to texture changes. For a lighter option, use low-fat cream cheese and swap Greek yogurt for nonfat Greek yogurt to reduce calories while keeping the same tangy flavor.