Whipped Feta
Whipped feta has the tangy, briny flavor of feta in a supremely creamy dippable and spreadable form. It's always a hit!
Servings: 14
Ingredients
- 8 ounces full-fat feta cheese, at room temperature (block feta is preferable to crumbled feta)
- 4 ounces reduced-fat plain cream cheese (see note)
- 3 tablespoons olive oil
- ½ teaspoon coarse ground black pepper
For serving:
- topping of your choice (see note)
- crispy bread, pita triangles, crackers, pretzels, crudités
Instructions
- Chop or roughly crumble the block of feta cheese so it will fit into the food processor bowl.
- Using the S-blade, process feta cheese, cream cheese, olive oil, and black pepper until very smooth, 3 to 4 minutes, scraping down edges as needed. Taste and season with additional salt and pepper as needed.8 ounces full-fat feta cheese, at room temperature, 4 ounces reduced-fat plain cream cheese, 3 tablespoons olive oil, ½ teaspoon coarse ground black pepper
- Spread dip on a plate or in a shallow bowl (makes 1 ¾ cups). Top with desired toppings (see suggestions below) and serve immediately (see note).
Video
Notes
- Cream cheese: I prefer reduced fat cream cheese for this recipe because it's softer. However, regular full fat cream cheese works fine, too, if you soften it ahead of time (remove from the refrigerator about 1 hour before using).
- Make ahead/storage: You can make whipped feta up to 24 hours ahead of serving (without toppings). We recommend putting it in the serving dish you wish to use before refrigerating, as it gets quite firm when cold. Remove the dip from refrigerator 30 to 60 minutes before serving. Add toppings immediately before serving. The whipped feta can be refrigerated for at least 5 days, or frozen for up to 3 months (thaw overnight in the fridge).
Flavor/topping suggestions
Olive oil: Drizzle 1 to 2 tablespoons of good quality olive oil over dip. Garnish with additional cracked black pepper. I love how the olive oil contrasts with the bright flavor of the whipped feta. Lemon zest and fresh dill: Sprinkle 1 teaspoon finely grated lemon zest and 1 tablespoon chopped fresh dill over the dip. Tomatoes and chili crunch oil: Top with a few tablespoons finely diced tomatoes, such as grape or cherry tomatoes. Drizzle with chili crunch oil to taste. Honey and pistachios: Drizzle dip with 1 to 2 tablespoons honey. Garnish with 2 tablespoons finely chopped roasted pistachios. Toasted pecans or almonds could be substituted. If you like a little heat, try hot honey instead of regular honey. Everything bagel: Drizzle with 1 to 2 tablespoons olive oil and sprinkle with 1 to 2 tablespoons everything bagel seasoning.Nutrition
Serving: 2tablespoons | Calories: 86kcal | Carbohydrates: 1g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 214mg | Potassium: 31mg | Fiber: 0.02g | Sugar: 0.5g | Vitamin A: 113IU | Calcium: 92mg | Iron: 0.1mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.