Baked Whipped Feta Dip Recipes

CREAMY WHIPPED FETA DIP

Steps:

• Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.
• MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.
• To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted.
• To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.

CREAMY WHIPPED FETA DIP

Steps:

• Beat cream cheese and feta cheese together in a bowl until combined. Add milk slowly, mixing until desired consistency is reached. Stir in basil and oregano.
• Cover and refrigerate for 30 minutes or until ready to serve. Remove from the refrigerator a few minutes before serving to soften slightly.

WHIPPED FETA DIP WITH DRIED HERB OIL

Steps:

• For the dried herb oil: In a small jar or plastic container with a tight-fitting lid, combine the olive oil, bay leaves, oregano, rosemary, and red pepper flakes, then shake well. Season the dried herb oil generously with salt and black pepper. Shake again and let stand at room temperature for 30 minutes before using.
• For the crudites: To prepare the Belgian endive, just slide your pointer finger between each leaf and the core and snap at the base. Try not to break the leaves, though, because they will go brown pretty quickly. Cut the ninja radishes into thin slices. To prepare the romanesco, hold it in a large bowl with the florets facing down. Using a knife, cut off the florets, rotating the head as you cut and letting the pieces fall into the bowl.
• For the whipped feta dip: In a food processor, combine the feta, olive oil, milk, lemon zest, and lemon juice. Puree until very smooth, about 1 minute. Season the dip with white pepper. Scrape into a shallow serving bowl. Drizzle with the Dried Herb Oil or olive oil and serve with the crudites,

WHIPPED FETA DIP WITH ZA'ATAR

Steps:

• In a food processor add the feta, oil, lemon juice, cayenne, pepper, and za'atar.
• Pulse until creamy. Drizzle in more extra virgin olive oil if needed to get the consistency you want.
• Place in a bowl and top with more extra virgin olive oil and za'atar.
• Store in an airtight container in a refrigerator for up to 4 days.

WHIPPED FETA SPREAD

Steps:

• Combine feta cheese, cream cheese, parsley, lemon juice, marjoram, thyme, garlic, and pepper in a food processor. Process until well mixed; spread will have a grainy look.

30 WAYS TO USE FETA THAT GO BEYOND SALAD

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a feta cheese recipe in 30 minutes or less!