Why is my whipped feta grainy?

Make sure to use a block of feta, not crumbled feta. Use high quality olive oil and follow the exact amounts of yogurt and oil. Whipped feta can sometimes be grainy if too much liquid is added. You'll also want to use a high-speed food processor.

Can you whip feta with a hand mixer?

We haven't tried using a hand mixer or immersion blender, but you could give it a try! The food processor or a high speed blender works great.

How do I thicken my whipped feta?

You can use cream cheese instead of Greek yogurt. It will also thicken once stored in the refrigerator.

How do I make whipped feta less salty?

Use Greek yogurt! The tanginess of the yogurt balances the salt in the feta. Plus, a good, high quality olive oil balances the flavors and creates deep, rich flavor.

Best Whipped Feta Recipe-Feasting at Home

Name: Best Whipped Feta Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: 8 ounces feta cheese (not crumbled) *see notes; 1/2 cup Greek yogurt, full-fat (see notes for alternative); 1 teaspoon lemon zest; 2 tablespoons extra virgin olive oil; Salt to taste.; Optional: Garnish with dukkah, aleppo, olive oil, fresh herbs (mint, dill or basil or parsley), and black pepper

Description

This lusciously creamy Whipped Feta dip recipe comes together in 10 minutes with just 4 ingredients! Serve as a dip or an appetizer with roasted beets, warm pita and dukkah.

Ingredients

Units Scale

8 ounces feta cheese (not crumbled) *see notes
1/2 cup Greek yogurt, full-fat (see notes for alternative)
1 teaspoon lemon zest
2 tablespoons extra virgin olive oil
Salt to taste.
Optional: Garnish with dukkah, aleppo, olive oil, fresh herbs (mint, dill or basil or parsley), and black pepper

Serve with roasted beets, fresh veggies, warm pita bread or pita chips

Cook Mode Prevent your screen from going dark

Instructions

To a food processor, add feta cheese, Greek yogurt, and lemon zest, and blend until the texture is smooth.
Drizzle in olive oil and blend until fully incorporated. Taste and adjust the salt, or add a little more feta if you like.
Scoop the mixture out onto a plate. Swirl with the back of a spoon, drizzle with olive oil and sprinkle liberally with dukkah, (or pine nuts & pistachios are good) and Aleppo, Urfa or red pepper flakes.

Here we have served with roasted beets, warm pita bread, sprinkled with dukkah– so good!

Notes

Use a high-quality block of Feta cheese that is refrigerated in brine. Crumbled feta will not work well in this recipe.

To substitute for the yogurt use sour cream or you can also use cream cheese here for a thicker consistency.

Add a clove of garlic for a savory bite.

Top with fresh herbs: mint, parsley, fresh dill, oregano or thyme.

Serve as a sweet appetizer with a drizzle of hot honey, apricot jam, dukkah, and pita chips.

Store in the fridge in a sealed airtight container for up to 3 days.

Nutrition

Serving Size: 3 tablespoons
Calories: 163
Sugar: 2.5 g
Sodium: 355 mg
Fat: 13.9 g
Saturated Fat: 6.9 g
Carbohydrates: 2.5 g
Fiber: 0 g
Protein: 7.5 g
Cholesterol: 36.7 mg