Whipped Feta and Herb Dip
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What does this food offer in terms of nutrients and physical nourishment?
Protein (cheese)
Carbohydrates (cheese; suggestion: pair with pita, crackers, or veggies)
Fat (olive oil, cheese)
Fiber (suggestion: pair with pita, crackers, or veggies)
Other (feta, and most cheeses, contain B vitamins, vitamin D, and calcium!)
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What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Creamy
Smooth
Thick
Rich
Tart/tangy
Herby
Salty
Somehow I made it 26 years without trying whipped feta but now that I have, I’ll never be the same. I had it as an appetizer from a local Mediterranean restaurant in Portland called Shalom Ya’ll. (If you live in the area, I would highly recommend it - I’ve had some of the best food I’ve ever eaten there, including whipped feta!)
While the restaurants version includes green garbanzo beans and I imagine many herbs and spices, I wanted to make my own version as simple as possible while still delivering on flavor and texture. This recipe features just 6 ingredients and holds endless possibilities for snacking. If you’re having a little New Year’s get together, it can hold it’s own as the center of the appetizer table. Or enjoy it with veggies and crackers for lunch, like I did this afternoon.
In my recipe, bright basil pairs with spicy ground black pepper, and is perfectly balanced against the creamy, sharp cheese base. In your version, feel free to experiment with seasoning and herbs to create the perfect savory combination for your palate! Some ideas: Add red pepper flakes for heat, or substitute rosemary and thyme for the basil for a sweeter herby bite.
P.S. If you’re making this for a larger crowd, you can adjust the recipe easily by remembering that you use feta and cream cheese in a 1:1 ratio!
Allergens: Dairy
Servings: 4-6
Prep time: 10 minutes (Includes cooling time)
Cook time: 30 seconds
Total time: ~10 minutes
Ingredients:
5 oz block of feta cheese, cubed (I like Mt. Vikos Goat and Sheep’s milk feta - found at Whole Foods)
5 oz (about 2/3 cup) cream cheese (I used spreadable cream cheese, but a block would also work)
1/4 cup fresh basil, roughly chopped
3 tbsp olive oil
1/2 tsp garlic powder
Ground black pepper to taste
Directions:
Soften cream cheese in microwave for 30 seconds.
Combine with feta cubes and olive oil in a food processor. Blend on high for 2 minutes or until minimal lumps are visible.
Add basil, garlic powder, and pepper. Blend again for another 2 minutes or until mixture is smooth and basil is evenly incorporated.
Transfer to bowl and place in fridge for 5 minutes. This helps thicken the dip.
Serve with pita, bread, fresh veggies, or crackers of choice. Leftovers can be stored in an airtight container in the fridge for up to 1 week. Allow to soften before serving.
