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.

Whipped Feta Dip

Name: Whipped Feta Dip 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; Optional Garnish with dukkah, Aleppo, olive oil, and fresh ground 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
Optional Garnish with dukkah, Aleppo, olive oil, and fresh ground black pepper

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

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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.
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 or red pepper flakes.

Here we have served with succulent 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 for 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, pita chips and peaches, nectarines, or figs.

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