You can prepare this recipe for Whipped Feta Dip in a matter of minutes. It’s delicious served as a snack with drinks alongside our salt & seed crackers or our gluten free salt & seed crackers. If you have any dip leftover – I’ll be surprised, but just in case – it’s also great spooned over roast vegetables.
This Whipped Feta Dip recipe is a great base for all your favourite flavours. You start with Feta Cheese, Cream Cheese, Lemon Zest, Salt and Extra Virgin Olive Oil – the rest is up to you! Think textured toppings like toasted nuts, heat like a sprinkle of chilli flakes, sweetness with honey to counter the salty cheese and soft herbs for freshness.
Enjoy!
Whipped Feta Dip
Ingredients
- 400 g Aphrodite Barrel Ageda Feta Use soft Danish Feta if unavailable
- 125 g Cream Cheese at room temperature
- 2 tsp Lemon Zest
- 1/4 tsp Pink Salt
- 3 tbsp Lemon Myrtle infused Extra Virgin Olive Oil Use regular Extra Virgin Olive Oil if unavailable
Instructions
- Put all ingredients in a food processor except the Extra Virgin Olive Oil. Blitz a few times in 10 second intervals, scraping down the sides of the bowl, until you have a smooth consistency.
- With the motor running, drizzle in the Extra Virgin Olive Oil until it is all combined and your dip has a silky consistency. This is your dip base.
- To serve, find a deep serving dish and spoon the dip in; using the back of the spoon to create swirls or hills and valleys for carrying your preferred dip toppings. We used more Extra Virgin Olive Oil, lemon zest, sumac, parsley and toasted pine nuts.
- Enjoy with our salt & seed, gluten free salt & seed or paprika & chilli crackers. This Whipped Feta Dip is also great served on roast vegetables – if there is any left!
Notes
If you like the recipe you might also like these:
Roasted Grapes Recipe for Cheese
Baba Ganoush Recipe