Whipped Feta Dip Recipe
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
8 people
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Course
Appetizer
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Cuisine
Mediterranean, Greek
Whipped Feta Dip Recipe
Description
The Whipped Feta Dip is made by combining cold feta cheese, cream cheese, and thick sour cream in a food processor, which blends these ingredients into a uniformly smooth and airy dip. Extra virgin olive oil and freshly squeezed lemon juice add richness and a citrusy brightness, while garlic and salt balance flavors without overwhelming the tanginess of the feta.
The dip is served garnished with olive oil, chopped parsley, lemon zest, crushed red pepper flakes, and freshly ground black pepper to provide layers of aroma, color, and subtle heat. Its creamy texture is ideal for dipping pita chips or assorted vegetables such as cucumbers and bell peppers.
This dip can be prepared up to three days in advance and stored refrigerated, with toppings added just before serving for the best appearance and texture. Its versatility makes it suitable for gatherings or casual snacking.
Prepare the dip up to three days ahead; refrigerate covered and add toppings only before serving to prevent olive oil from solidifying.
Ingredients
For the Whipped Feta Dip:
- 8 oz feta cheese cold) drained and crumbled, block
- 4 oz cream cheese cold
- 1/2 cup sour cream cold, thick
- 2 Tbsp extra virgin olive oil plus more for serving
- 1 1/2 Tbsp lemon juice freshly squeezed (make sure to zest it first)
- 1 garlic minced or pressed, clove
- 1/4 tsp salt plus more to taste, fine sea salt
Topping Ideas:
- 1-2 Tbsp extra-virgin olive oil EVOO
- parsley finely chopped, to garnish
- lemon zest from 1
- red pepper flakes crushed, to garnish
- black pepper to garnish, freshly ground
Serve with:
- pita bread
- Pita chips
- vegetables cucumbers, radishes, bell pepper, small tomatoes, sliced
Instructions
- In the bowl of a food processor fitted with a chopping blade, combine all of the feta dip ingredients. Blend on high speed for 3-4 minutes, or until completely smooth, scraping down the bowl halfway.
- Transfer to a shallow serving bowl and swirl the top with a spoon to create grooves. Drizzle all over with extra virgin olive oil, sprinkle on crushed red pepper flakes, parsley, lemon zest and freshly cracked black pepper.
- Serve right away with Pita Chips or vegetables for dipping, or cover and refrigerate.*
Notes
- Make the dip up to three days in advance and keep refrigerated; add olive oil and garnishes just before serving to maintain optimal texture.
User Reviews
Overall Rating
5
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