Creamy Whipped Feta

7 mins
Serves 4
https://itsnotcomplicatedrecipes.com/creamy-whipped-feta/

Directions

  1. 1Put feta, cream cheese, olive oil and lemon zest into a food processor.
  2. 2Put feta, cream cheese, olive oil and lemon zest into a food processor.
  3. 3Put feta, cream cheese, olive oil and lemon zest into a food processor.
  4. 4Blend together until ingredients are well mixed, smooth and creamy.
  5. 5Blend together until ingredients are well mixed, smooth and creamy.
  6. 6Blend together until ingredients are well mixed, smooth and creamy.
  7. 7Check the seasoning and add a little more cream cheese if it is too salty (the level of salt will depend on the feta).
  8. 8Check the seasoning and add a little more cream cheese if it is too salty (the level of salt will depend on the feta).
  9. 9Check the seasoning and add a little more cream cheese if it is too salty (the level of salt will depend on the feta).
  10. 10Transfer to a serving dish.
  11. 11Transfer to a serving dish.
  12. 12Transfer to a serving dish.
  13. 13Heat a small frying pan over medium heat.
  14. 14Heat a small frying pan over medium heat.
  15. 15Heat a small frying pan over medium heat.
  16. 16Add the sesame seeds to the pan and toast to a light golden brown, stirring occasionally.
  17. 17Add the sesame seeds to the pan and toast to a light golden brown, stirring occasionally.
  18. 18Add the sesame seeds to the pan and toast to a light golden brown, stirring occasionally.
  19. 19Top the whipped feta with sesame seeds, chilli flakes, lemon zest and drizzle with the olive oil.
  20. 20Top the whipped feta with sesame seeds, chilli flakes, lemon zest and drizzle with the olive oil.
  21. 21Top the whipped feta with sesame seeds, chilli flakes, lemon zest and drizzle with the olive oil.
  22. 22Refrigerate if not using immediately.
  23. 23Refrigerate if not using immediately.
  24. 24Refrigerate if not using immediately.

Ingredients

  • 180 g feta cheese - at room temperature
  • 180 g feta cheese - at room temperature
  • 180 g feta cheese - at room temperature
  • 80 g cream cheese - at room temperature
  • 80 g cream cheese - at room temperature
  • 80 g cream cheese - at room temperature
  • 3 tablespoon extra virgin olive oil
  • 3 tablespoon extra virgin olive oil
  • 3 tablespoon extra virgin olive oil
  • 2 teaspoon lemon zest
  • 2 teaspoon lemon zest
  • 2 teaspoon lemon zest
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon toasted sesame seeds
  • 0.25 teaspoon chilli flakes
  • 0.25 teaspoon chilli flakes
  • 0.25 teaspoon chilli flakes
  • 0.25 teaspoon lemon zest
  • 0.25 teaspoon lemon zest
  • 0.25 teaspoon lemon zest
  • 2 teaspoon extra virgin olive oil
  • 2 teaspoon extra virgin olive oil
  • 2 teaspoon extra virgin olive oil

Equipment

food processorserving dishsmall frying pan

Tips

  • The dip is naturally gluten-free; choose suitable accompaniments if following a gluten-free diet.
  • Variations for toppings include a drizzle of basil pesto, chopped parsley/chives and lemon zest, cracked black pepper and a drizzle of honey, extra virgin olive oil and sumac, or chilli oil/preserved chillies.
  • The Creamy Whipped Feta can be kept covered in a sealed container in the refrigerator for up to 3 days. Remove from the refrigerator about a half hour before serving as the cheese will stiffen.
  • Do not freeze the Whipped Feta as it does not freeze well.
  • Use good quality feta that is smooth and creamy. If using a drier feta, more cream cheese or olive oil may be needed to achieve a creamy blend.
  • When removing lemon zest, avoid the white pith as it is bitter.
  • If refrigerated, the texture will become firm. Bring to room temperature before serving.