Creamy whipped feta cheese drizzled with an herby arugula pesto makes for the best kind of spread to enjoy year-round! Serve with crackers, toasted bread, crostini, or sliced veggies, you can’t go wrong with whichever you choose!

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A local restaurant we visited recently serves this mouth watering, to-die-for whipped feta dip with grilled bread. Without hesitation, I had to ask what was in it and the gal told me it’s made with arugula pesto. Here we are, once again, attempting to replicate what has forever changed my life. This whipped feta dip.

A few questions you may have.. What is this restaurant? 1799 in the Harpeth Hotel in historic Franklin. Is this dip identical to theirs? No. Actually, I think this one is better only because there is tons of arugula pesto spread on top. But flavor-wise, it’s pretty much the same. It’s pure heaven.

For This Whipped Feta With Arugula Pesto, You’ll Need:

Feta Cheese – Pick up a block of it, not the crumbled stuff. The block of feta will come in brine (salty water).

Lemon Juice – When whipping the feta up, lemon juice add liquid (and flavor) and this makes the consistency creamier.

Arugula leaves – Arugula is used as the primary ingredient in this pesto instead of traditionally used basil.

Parmesan – Grated or shaved Parmesan is fine to use.

Pine Nuts – Pine nuts can be rather expensive when making pesto. If you can pick up about 1/3 cup of pine nuts at a bulk store it makes this dish a lot less expensive. For this dish, I toast my pine nuts in a skillet with a little bit of olive oil for a minute or two, just until they are barely toasted.

Garlic – Just a clove of garlic adds flavor without being overwhelming.

Extra Virgin Olive Oil – Choose a good quality olive oil that is extra virgin.

To Make Whipped Feta With Arugula Pesto:

Pull out the feta cheese from the brine and let it sit on the counter for 30 minutes before whipping it. When cold feta is whipped, it holds a stiff consistency. When you allow it to come to room temperature, it’s more light and fluffy in texture. Making it easier to scoop with crackers or toast.

Make the arugula pesto by pulsing together arugula leaves, Parmesan cheese, toasted pine nuts, garlic, and olive oil. Set the arugula pesto aside in a separate dish until ready for use.

Clean out the food processor and get ready to whip the feta.

Place the room temperature feta cheese into the food processor with the juice from one lemon (2.5 tablespoons). Pulse for a minute to two until it’s fluffy and creamy. When it’s done, it should not be grainy in any way. Otherwise, keep pulsing until smooth.

Scoop the whipped feta into a medium sized shallow dish. Use the back of the spoon to spread it into one even layer. Scoop the arugula pesto right on top and spread it out using the back of the spoon. Top it off with toasted pine nuts and serve with crusty bread, crackers, or fresh cut peppers, carrots, and radishes.

If you love this dip, check out a few of my favorite appetizers and munchies!

Fall Cheese Board

Lemon Basil Burrata With Garlic Toasts

Blackberry Baked Brie Crostini

Strawberry Balsamic Basil Brie

Caprese Crostini

Blackberry Fig Crostini

Peach, Burrata, And Prosciutto Salad

If you make this Whipped Feta With Arugula Pesto, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.

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