Whipped Feta
To say that I have an obsession with this creamy whipped Feta would be an understatement! And, once you’ve tried it, I’m confident that you’ll never serve Feta in any other way again. A little rustic, a little sophisticated, and perfect as an appetizer, dip, or topping for freshly baked crusty bread garnished with oven roasted tomatoes, figs or beetroot.
Ingredients
- 200 g Feta
- 4 tbsp. yogurt (I recommend Yeo Valley Super Thick Kerned yogurt)
- 1 tbsp. light & mild olive oil
- 1 tbsp. honey
- 1 garlic clove minced
- ground white pepper
- cracked black pepper
garnish
- roasted beetroot
- toasted pinenuts
- cracked black pepper
- olive oil
- honey
- sprigs of fresh rosemary
serving suggestion
- crusty bread
- roasted cauliflower
Instructions
- Roughly crumble the Feta into the bowl of a food processor and blitz until light and airy. Add the yogurt, olive oil, honey, white pepper and garlic and blitz again until everything is well combined, and the mixture is smooth, and creamy – this will take 2-3 minutes. Check for seasoning – I haven’t included any salt in this recipe as the Feta cheese is naturally salty however do feel free to add some to suit your taste.
- Using a spatula and taking care to scrape all of the precious cheese down from the sides of the bowl, slide the whipped cheese out of the food processor and onto a serving plate or into a shallow dish.
- Using a large spoon, create a well in the centre of the cheese, then garnish with a generous drizzle of both olive oil and honey, and a sprinkle of toasted pine nuts, roasted beetroot and sprigs fresh rosemary.
- Enjoy!
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
Notes
LISA’S TIP – Nothing beats the sweet-salty combination and this satisfying recipe is so simple yet packed with so much flavour; it’s dreamy and delicious. It can be whipped up in seconds and made in advance – just refrigerate it after plating up, then leave it to come back up to room temperature and garnish before serving. If you would like a thinner consistency, then you can add 1-2 additional tablespoons of yogurt to achieve your desired texture. I like topping my whipped Feta with oven roasted tomatoes, figs, or beetroot, but you can also garnish it with you favourite nuts or chopped fresh herbs. Crusty bread, crackers or crudités make perfect accompaniments to this versatile dish.
