Whipped Feta [recipe]

whipped feta dip with fruit, vegetables, and parsley salad

Whipped Feta [recipe]

makes about 2 cups 

INGREDIENTS

1 clove garlic
8 ounces feta cheese
4 + 4 ounces (½ + ½ cup) full fat Greek yogurt (see Notes about yogurt types and textures)
1 tablespoon lemon juice
1 tablespoon olive oil + more for serving
Kosher salt
optional: fresh cracked black pepper
optional for serving as dip: more crumbled feta (yes, this is a little over the top but it’s feta so who cares), chopped fresh parsley or other green herbs like scallions and dill, toasted pistachios or walnuts
serve with: vegetable crudités, grilled flatbread

DIRECTIONS

Place garlic, feta, 4 ounces of yogurt, lemon juice, and olive oil into food processor. Pulse a few times to combine the ingredients, then process until smooth.

If the mixture is too thick, add the remaining yogurt 1 tablespoon at a time, until the whipped feta is the consistency of hummus. The consistency will depend on the yogurt. If you prefer a little thinner, add more olive oil.

Transfer Whipped Feta to bowl, taste, and season with additional lemon juice and salt if necessary.

If serving Whipped Feta as a dip, transfer to serving bowl, drizzle with olive oil, and sprinkle optional garnish ingredients in center.

Whipped Feta will keep in refrigerator in tightly sealed container for five days.

feta cheese in brine

NOTES and SHOPPING RESOURCES

  • FETA. This kitchen goes through feta like it goes through avocados, so I get the largest whole block I can find at the grocery store, looking for organic sheep’s milk. Whole Foods’s in-house brand 365 has a 16-ounce block of feta in brine in a sealed white plastic container, which makes it easier to have delivered. It is not organic, and does not specify sheep’s milk, but it works when I can’t find anything else.
  • YOGURT. Depending on the brand, the “type” (regular, Greek, icelandic) and the fat percentage of your yogurt, your final product might be thinner or thicker than you prefer. Always err on the side of thicker because it’s easier to thin out with water or oil later. Use a full fat yogurt (for better flavor) and strain it as much as you can in a sieve lined with three or four layers of cheesecloth, or a paper coffee filter.
  • KOSHER SALT. I use Diamond Crystal brand, which is in the burgundy red box.
  • OLIVE OIL. The olive oil here is more for consistency and texture, not for flavor, so use an everyday olive oil like California Olive Ranch.

crumbled feta in food processor

TOOLS and EQUIPMENT

  • SIEVE. I have a set of three different sizes, and use the medium one to drain yogurt. (The larger one is great for sifting flours and straining stock).
  • FOOD PROCESSOR. I have been using my small 4-cup Cuisinart FOR YEARS. I will only “upgrade” when this one falls apart because it still works like a dream, but most importantly, it’s easy to clean and PUT AWAY. This 4-cup capacity is the right size for small jobs like dips and spreads.
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