Whipped Feta Recipes

CREAMY WHIPPED FETA DIP

Steps:

• Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.
• MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.
• To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted.
• To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.

TOMATO CROSTINI WITH WHIPPED FETA

Steps:

• For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
• For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
• To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

WHIPPED FETA SPREAD

Steps:

• Combine feta cheese, cream cheese, parsley, lemon juice, marjoram, thyme, garlic, and pepper in a food processor. Process until well mixed; spread will have a grainy look.

WHIPPED FETA WITH FRESH HERBS

Steps:

• Take cheeses out of the fridge about an hour prior to making this.
• Chop the herbs.
• Add the feta and cream cheese to the food processor (crumble the feta into smaller pieces).
• Pulse the cheeses until they're combined.
• Add the herbs, garlic, oil, lemon juice & zest, and salt & pepper to the food processor and blend until everything is well combined.
• Serve immediately or chill for an hour or two before serving. Delicious when served with a generous drizzle of olive oil on top.

WHIPPED FETA

Steps:

• Place crumbled feta in a processor bowl and pulse together with the yogurt until smooth.
• Add in olive oil and black pepper (starting with 1/2 cup) and continue working the mixture until it becomes very soft and spreadable (adding more olive oil to taste if desired).
• Transfer to a bowl and add/mix in the chopped roasted red peppers.
• Cover and refrigerate for at least 2 hours before serving.
• Just before serving add/mix in some fresh lemon juice to taste.