Whipped Feta Herb Dip Recipes

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,

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.

WHIPPED FETA AND HERB DIP

Steps:

• Puree everything in a food processor and enjoy!

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 WITH FRESH HERBS

Steps:

• Take cheeses out of the fridge about an hour prior to making this.
• Chop the herbs.
• Add the feta and cream cheese to the food processor (crumble the feta into smaller pieces).
• Pulse the cheeses until they're combined.
• Add the herbs, garlic, oil, lemon juice & zest, and salt & pepper to the food processor and blend until everything is well combined.
• Serve immediately or chill for an hour or two before serving. Delicious when served with a generous drizzle of olive oil on top.

CREAMY WHIPPED FETA DIP

Steps:

• Add all of the ingredients to a blender or food processor.
• Blend until smooth and creamy.

WHIPPED FETA WITH FRESH HERBS

Steps:

• Crumble softened feta into the bowl of a food processor. Process until light and airy, then add cream cheese and continue processing until well combined (about 3-4 minutes).
• Add olive oil, fresh herbs, garlic, lemon zest, lemon juice, salt and pepper. Pulse until creamy and well combined. (taste to see if you need more salt or pepper)
• Serve immediately, garnished with a generous drizzle of olive oil on top and a sprinkle of toasted sesame seeds, red pepper flakes and fresh dill

WHIPPED FETA HERB DIP

Steps:

• Preheat oven to 350 degrees.
• Separate head of garlic into individual cloves. Rub off any papery skin but do not completely peel the cloves. Trim the end off the stem end of each clove.
• Put the cloves in the center of a piece of foil, drizzle with olive oil, sprinkle with salt and gather up into a pouch.
• Bake directly on the oven rack until soft and lightly browned, about an hour.
• Open the pouch and let cool until the are cold enough to handle. Then squeeze each clove gently at the untrimmed end. Store refrigerated until ready to use.
• Place all ingredients in a food processor or blender and pulse until completely smooth and air has been whipped in.
• Spoon into serving dish and top with a drizzle of olive oil. Garnish with roasted garlic cloves and fresh herbs.
• Store covered in the refrigerator until ready to serve, up to 3 days. Serve with vegetables, pita chips, beet crisps or toasted baguette.

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.