Whipped Feta Dip
A creamy and flavorful whipped feta dip that's perfect for appetizers or snacks, quick to prepare, and versatile for gatherings.
Ingredients
For the dip
- 400 g Danish feta (at room temp, creamy sort, not crumbly Greek sort)
- 125 g cream cheese (at room temp) or 3/4 cup yogurt Use cream cheese for a richer dip.
- ¼ tsp garlic (crushed using a garlic press)
- 1 ½ tsp lemon zest (optional)
- 3 tbsp extra virgin olive oil
- 3 tbsp honey
- 1 tbsp extra virgin olive oil (for drizzling)
- 2 tbsp pistachios (roughly chopped)
- ½ tsp parsley (finely minced)
- 1 pinch chili / red pepper flakes (optional)
- 1 sprinkle lemon zest (optional)
For serving
- Thick slices of bread (warmed)
- Lebanese pita or flatbread wedges
- Crackers
- Veggie sticks (ie crudités)
Instructions
Preparation
- Place all ingredients except the oil in a food processor. Blitz on high for 10 seconds or until smooth, scraping down the sides once.
- With the motor running, slowly pour the olive oil through the feeder. Blitz until the dip is smooth and creamy, scraping down the sides as needed.
- Spread the dip on a shallow plate, making it around 1.5 cm / 0.6" thick. Use the back of a spoon to create swirls for the honey and oil to pool in.
- Drizzle the honey and olive oil over the dip. Sprinkle with pistachios, parsley, chili, and lemon. Serve immediately.
Notes
Best served fresh. Store leftovers in an airtight container in the fridge for 3 to 5 days. Stir and add a little olive oil when ready to serve again. Use room temperature ingredients for a smoother blend.