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Whipped Feta Dip

Whipped Feta Dip

By Elizabeth GermainOctober 16, 2017

  • Makes
    1 1/2 Cups
  • Cook Time
    15 minutes
  • Rating

Processing the feta and cream cheese before adding the remaining ingredients was the key to a light, whipped texture. We liked garnishing with mint, olive oil and pepper flakes. The feta can be refrigerated for up to a week. Use as a dip for crudite, warm crusty bread or hearty seeded crackers.

Tip

Don’t use pre-crumbled feta; it can be dry and chalky. Look for block feta packed in brine, ideally made with sheep’s or goat’s milk.

Ingredients
  • 8

    ounces feta cheese

  • 2

    tablespoons lemon juice

  • 1

    garlic clove, peeled and smashed

  • 3

    ounces cream cheese, room temperature

  • ⅓

    cup extra-virgin olive oil

  • ½

    teaspoon smoked paprika

  • ½

    teaspoon red pepper flakes

  • ¼

    teaspoon ground black pepper

  • 2

    tablespoons chopped fresh mint

  • 2

    tablespoons chopped mild Peppadew peppers

Step 1

In a medium bowl, cover the feta with water and let sit for 10 minutes. In a small bowl, combine the lemon juice and garlic and let sit for 10 minutes. Discard the garlic clove. Drain the feta and pat dry, then crumble.

Step 2

In a food processor, combine the feta and cream cheese. Process until smooth, about 30 seconds. Add the oil, lemon juice, paprika, pepper flakes and black pepper. Process until well mixed, about 30 seconds. Scrape the bowl, add the mint and Peppadews, then pulse until combined.

Step 3

Taste and season with pepper flakes and black pepper. Refrigerate at least 30 minutes before serving.

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