Whipped Feta

This rich, savory Greek-inspired dip features cow’s milk feta for a distinct advantage: its firm texture ensures the dip stays perfectly creamy and holds its shape, even when served at room temperature.

Print Recipe

Whipped Feta

Author: MARINA

Difficulty: Beginner Prep Time 10 mins Rest Time 5 mins Total Time 15 mins

Servings: 8

Best Season: Suitable throughout the year

Description

A sensational dip that pairs perfectly with Peanut Macha, crisp crackers, and savory smoked salmon.

Ingredients

Servings

• 1 ¹⁄₂ Teaspoon fresh lemon juice
• ¹⁄₄ Teaspoon minced garlic
• 8 oz Cow's milk feta
• 3 Tablespoon whole milk
• 4 Tablespoon Extra virgin Olive Oil, divided
• 1 Teaspoon Oregano
• ³⁄₄ Cup Greek Yogurt
• Kosher salt to taste
• Freshly ground black pepper to taste

Instructions

1. • Combine the lemon juice and garlic in a small bowl and set aside.
   • Break feta into rough 1/2" pieces and place in a food processor bowl. Add the milk and reserved lemon juice mixture and process until feta mixture resembles ricotta cheese, about 15 seconds.
   • With the processor running, drizzle 2 tablespoons of oil into the food processor.
   • Add the Greek Yogurt and process another 1 1/2-2 minues, stopping to scrape down the bottom and sides of bowl.
   • Add oregano and pulse to combine. Transfer dip to a bowl.
   • If serving immediately, drizzle with remaining 2 tablespoons of oil.
   • Dip may be refrigerated for up to 3 days. If refrigerated, let sit at room temperature for 30 minutes and drizzle with oil before serving.

Keywords: feta, garlic, milk, oregano, lemon juice