Lemony Feta Dip Recipes

LEMONY WHIPPED FETA WITH CHARRED SCALLIONS

Lemony Whipped Feta With Charred Scallions image

A spin in the food processor and a little olive oil and cream cheese take feta from crumbly and coarse to airy and spreadable. Whipped feta is wonderful on its own, but for a smoky sweetness that makes it special, flavor the dip with scallions that have been blackened in the oven. Serve with pita chips or buttery crackers, and if you're an overachiever, top the dip with charred cherry tomatoes and a drizzle of honey.

Provided by Sarah Jampel

Categories snack, dips and spreads, appetizer

Time 20m

Yield About 6 to 8 servings (About 2 cups)

Number Of Ingredients 8

Ingredients

1 1/2 lemons, plus more to taste
1 bunch scallions, trimmed and halved crosswise
1/3 cup plus 3 tablespoons olive oil
10 ounces feta cheese, broken into large pieces (about 2 1/2 to 3 cups)
4 ounces cream cheese, at room temperature, or heavy cream
1/4 teaspoon black pepper, plus more for garnish
1/4 teaspoon cayenne, plus more for garnish
1 tablespoon hot water

Steps:

Heat the broiler and line a sheet pan with foil. Juice 1 whole lemon to get 3 tablespoons juice and set aside. Cut the remaining 1/2 lemon into 3 to 4 thin slices.
In a medium bowl, toss together the lemon slices, scallions and 1 tablespoon olive oil. Place on sheet pan and broil until blackened, tossing occasionally, 7 to 9 minutes for the scallions and about another 5 minutes for the lemon slices. Transfer to a cutting board to cool slightly.
In a food processor, add the feta, cream cheese, remaining 1/3 cup plus 2 tablespoons olive oil, reserved lemon juice, black pepper, cayenne and hot water. Purée until very smooth, then add almost all of the scallions (save 1 or 2 pieces and chop roughly for a garnish). Pulse to combine, leaving some chunky scallion pieces. Taste for lemon, adjusting as needed.
Transfer to a bowl, then garnish with charred lemon slices, the reserved scallion, black pepper and a pinch of cayenne.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 30 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 12 grams, Sodium 527 milligrams, Sugar 3 grams

FETA AND SCALLION DIP WITH OLIVE OIL AND LEMON (BOBBY FLAY)

Feta and Scallion Dip With Olive Oil and Lemon (Bobby Flay) image

DH and I made this tasty dip from my "Boy Gets Grill" cookbook. We easily halved the recipe to suit four people. I got lots of compliments from the friends I served it to. It is pretty lemony, so if you are not a fan of lemons, this may not be for you. Also, my feta was Bulgarian and it was extremely salty so I did not add any extra salt to the recipe. Also, we cheated and just used store bought pita chips.

Provided by Dr. Jenny

Categories High In...

Time 12m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

12 scallions, dark green and pale green parts only, chopped
1 scallion, thinly sliced for garnish
1/4 cup extra virgin olive oil, plus extra for brushing the pitas
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1 lb feta, crumbled
salt, to taste
fresh ground black pepper, to taste
6 pocketless pita breads

Steps:

Combine the chopped scallions, oil, lemon zest and lemon juice in a food processor and process until smooth. (If you don't have a food processor, you can use an electric mixer or a wooden spoon instead, but the dip will not be as smooth). Add the feta and process until smooth.
Scrape the mixture into a serving bowl. (The dip can be made up to this point a few hours in advance, covered and kept refrigerated). Bring to cool room temperature before serving).
When ready to serve, season to taste with salt and pepper and garnish with the sliced scallion.
Heat your grill to high.
Brush the pitas with a little oil and sprinkle with salt and pepper. Grill the pitas for 1 minute on each side, until lightly browned. Remove from the grill and cut each pita into 8 wedges for serving. Serve warm with the dip.

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