Wesson Recipes

Best Whipped Feta Dip with Cucumber & Mint

40oz Wesson Canola Oil Bottle

Makes 6 servings

Savor the blissful blend of tangy whipped feta, fresh cucumber, and aromatic mint in our Whipped Feta Dip with Cucumber & Mint. Paired with homemade pita chips, it’s a Mediterranean-inspired delight perfect for any occasion.

This dip is a crowd pleaser that will leave you with a clean plate. Velvety smooth feta cheese and greek yogurt is whipped to perfection with hints of tangy lemon and zesty garlic and herbs. But we didn’t stop there, this creamy dip is complimented by the cucumber and mint topping that adds fresh and light flavor and crunch in every bite. Toasted sesame seeds add depth, while a drizzle of honey adds sweetness. It’s a must-try!

Taking it up a notch is something we love here at Wesson. Making homemade pita chips is an easy and delicious touch that goes a long way when hosting guests. They’re delicate and crispy thanks to Wesson Canola Oil, elevating the chip with the perfect golden touch. Seasoned with oregano, smoked paprika, and salt, these pita chips will transport you to the nearest Mediterranean Island!

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  • Dairy (Feta, Greek Yogurt)
  • Ingredients

    Pita Chips
    Pita, triangular sliced and separated 3 pitas.
    Wesson Canola Oil 2 1/2 tbsp.
    Kosher Salt 1 tsp.
    Smoked Paprika 1 tsp.
    Oregano 1 tsp.
    Whipped Feta Dip
    Feta, crumbled 1 cup.
    Greek Yogurt, full fat or Skyrr 1/2 cup.
    Wesson Canola Oil 2 1/2 tbsp.
    Lemon Juice 1 tbsp.
    Garlic 1 clove .
    Cucumber & Mint Topping
    Cucumber, small dice 1/2 cup.
    Orange Pepper, small dice 1/4 cup.
    Fresh Mint, sliced thin 1 tbsp.
    Parsley, finely chopped 1 tbsp.
    Wesson Canola Oil 1 tsp.
    Salt 1/8 tsp.
    Pepper 1/8 tsp.
    Sesame Seeds, toasted 1/2 tsp.
    Honey 2 tbsp.


    Pita Chips

    Preheat oven to 375°F

    Cut pita into triangles using a pizza cutter or scissors. Once your pitas are cut into wedges, split them down the middle and separate the sides, this ensures a nice thin chip! Arrange pita chips on a sheet pan and brush them lightly with Wesson Canola Oil. Season with kosher salt, smoked paprika, and oregano.

    Tip: regular paprika will work fine here, or you can experiment with your other favorite seasonings like turmeric, black pepper, or everything bagel seasoning!

    Bake at 375°F for 10 minutes or until lightly browned.


    Cucumber Mint Topping

    Finely dice cucumber and set aside in a small bowl. Sprinkle 1tsp salt and mix until well combined with the cucumber. Place the bowl in the fridge and let sit for 10 minutes to remove excess moisture from the cucumber. This ensures the moisture in the cucumber does not bleed into the dip.

    Whipped Feta Dip

    In a small food processor or blender combine feta, Greek yogurt, Wesson Canola Oil, lemon juice, and garlic. Blend until smooth.

    Spread the dip into a wide bowl or shallow plate, cover, and store in fridge until ready to serve.

    Tip: for a richer dip, use a full fat Greek yogurt

    Assembly Method
    Remove cucumber from fridge and strain from liquid. Add cucumber, orange pepper, mint, parsley, Wesson Canola Oil, salt and pepper in a small bowl. Mix until well combined. A nice fine chop ensures an easy bite that is packed with flavor! In a shallow bowl, spread a thick layer of whipped feta dip across the bottom. Spoon cucumber mixture over the feta dip, sprinkle with sesame seeds and drizzle with honey. Serve with homemade pita chips. Tip: add the cucumber mint topping just before serving to ensure the best presentation!