Creamy Feta Cheese Sauce

While I absolutely love to serve this feta sauce alongside my Baked Pesto Turkey Meatballs, it’s SO good that it deserves its own recipe. I also spread it on slices of grilled baguette, then top it with roasted tomatoes or thinly sliced steak. I also love to serve it on top of grilled chicken or use it as a dip with crunchy pita chips!

This recipe for feta sauce makes about a half cup of sauce, which is perfect for the meatball recipe or for spreading on top of crostinis. I encourage you to double or triple the recipe if you’re feeding more than a few people, though!

Ingredients for Small Batch Feta Sauce

• 1/2 cup Crumbled Feta*
• 1/4 cup Plain Greek Yogurt**
• 1/4 cup Whipped Cream Cheese
• 2 tsp. fresh Lemon Juice
• 1/4 tsp. dried Oregano
• 1/2 tsp. Honey or Agave Syrup
• 2 tbsp. Olive Oil best quality***
• Salt and freshly cracked Black Pepper to taste

*I used crumbled feta for this recipe because I feel that it is more accessible than high quality blocks of feta. However, if you have access to a block of feta, I highly encourage using that in place of crumbled feta. Here is a link to a block feta in brine from Whole Foods (just as an example). Most blocks of feta come marinated in brine and that’s exactly what you want! A four ounce portion of block feta will work perfectly in place of the crumbled feta for this recipe.

**Full-fat, plain Greek yogurt is best for this recipe. You can use non-fat Greek yogurt, but it won’t have the same richness.

***Best quality olive oil means olive oil (such as an Extra Virgin Olive Oil) that is fresh and intended for drizzling on top of salads, mixed into bruschetta, or eaten alongside fresh bread. Olive oil that is used for cooking does not have the same flavor or freshness, so avoid it if possible. I personally keep a huge jug of olive oil from Costco in my pantry for cooking, then buy a smaller bottle of high quality olive oil from a specialty store as a “finishing” olive oil.

For an extra lemony kick, feel free to add a teaspoon of grated lemon zest!

How to Make Feta Cheese Sauce

1. Combine all ingredients except the olive oil, salt, and pepper in a food processor.
2. Pulse until the ingredients are well blended.
3. Pour in the olive oil and sprinkle in a pinch each of salt and pepper.
4. Blend on “low” until the sauce is creamy.
5. Taste and season with more salt or pepper, if desired.

The feta cream sauce will keep in an airtight container in the refrigerator for up to three days. I don’t recommend freezing it; the texture of the sauce can become gritty and unappetizing once it thaws.

This could also be considered a creamy feta dip, or even a creamy feta dressing! If you’re using it as a dip, I recommend topping it with some fresh herbs (like fresh dill, fresh thyme, or fresh mint), or even topping it with some red pepper flakes or cherry tomatoes that have been marinated in olive oil and salt! It’s such an easy, creamy dip with tangy flavor and a smooth texture.

What to Serve with Feta Sauce

• Baked Pesto Turkey Meatballs (one of the BEST easy weeknight dinners!)
• Baked White Fish
• Roasted Vegetables
• Grilled Protein (such as juicy chicken or steak)
• Toasted Pita Bread
• Burgers
• Gyros

We love keeping some around for an extra pop of flavor for so many recipes! Because this is a small batch sauce recipe, it’s easy to use within a day or two!

Other Small Batch Sauce Recipes

• Small Batch Sour Cream Sauce with Cilantro and Lime
• Small Batch Chunky Blue Cheese Sauce
• Creamy Tex-Mex Sauce
• Small Batch Jalapeno Cheese Sauce

If you make my creamy feta sauce and love it, I would love it if you left a rating and comment below! Be sure to tag me on Instagram if you post a photo of it, and always feel free to reach out to me via email if you have any questions at all. Thanks so much for stopping by today!

xx Sara