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.

Prep Time 10 mins

Rest Time 5 mins

Total Time 15 mins

Difficulty: Beginner

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

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

Read it online: https://lamarmellata.com/recipe/whipped-feta/