Whipped Feta Dip
Dips Are For Dunking
Whipped feta dip.
What do you think of when you hear the word “appetizer”?
Chips and flavorless store-bought dips?
Oh, they are so much more!
In his very first cookbook, culinarian and teacher James Beard wrote, “I think it is delightful to have large bowls of cheese mixtures which are of a consistency that permits dunking.”
Should we be having this conversation in the 1940s and 1950s when dips truly became a thing, the dipping sauce was called a “dunk”, and the “dip” were the items used to scoop.
Behind these little dips and bites is strategy and creative thinking about the best ways to use the food you have on hand.
But the next time you’re thinking homemade cheese dip, block all thoughts of a yellow cheese product and spicy tomatoes.
Turn Your Thoughts Towards Greece For Your Next Appetizer
Allow your imagination and creativity instead to make a turn towards Greece.
In my last segment we discussed feta cheese, a traditional Greek cheese made from sheep and goats’ milk. This beautiful, salty, and crumbly cheese is typically used as a supporting role in a dish. Although with its bold flavor, you can’t miss it.
Whipped Feta Dip
In this week’s recipe, whipped feta dip, feta is the star of the show.
Here feta is blended with cream cheese, olive oil, fresh oregano, lemon juice, and a pinch of red pepper flakes.
Fold the whipped feta into a serving dish and top it with a chiffonade of basil to add ribbons of herbed green beauty to this creamy goodness. The finishing touch is kalamata olives, a delightful and dark contrast to the white dip.
Serve it with crackers, crostini, or fresh vegetables.
Eat it fast as it likely won’t last long!Print
This salty, crumbly cheese is absolutely addictive when mixed with a bit of cream cheese, olive oil, oregano, and spiced up with a pinch of red pepper flakes.
- 8 oz feta cheese
- 8 oz cream cheese, room temperature
- 1/4 cup olive oil
- 1 lemon, juiced
- 1 1/2 tablespoons fresh oregano pinch of red pepper flakes Garnish
- 1/4 cup pitted kalamata olives, sliced
- 1 1/2 tablespoons basil, chiffonade
- Blend the feta, room temperature cream cheese, olive oil, and lemon juice in a food processor until smooth.
- Remove the mixture to a bowl. Stir in the oregano and red pepper flakes.
- Taste and adjust seasonings as needed.
- Spread the feta mixture onto a plate. Arrange the sliced kalamata olives on top followed by the basil.
- Serve with crackers, crostini, or fresh vegetables.
- Eat it fast as it likely won’t last long.
- Calories: 238.0 kcal
- Sugar: 2.25 g
- Sodium: 391.3 mg
- Fat: 22.92 g
- Saturated Fat: 10.69 g
- Carbohydrates: 3.24 g
- Fiber: 0.33 g
- Protein: 5.84 g
- Cholesterol: 56.42 mg