Whipped Feta Dip
Servings 6 servings
Ingredients
- 8 ounces 227g block of Feta cheese, at room temperature
- ½ cup full-fat plain Greek yogurt
- 1 teaspoon lemon zest divided
- 3 tablespoons extra virgin olive oil divided
- ground pepper
- 1 tablespoon coarsely chopped fresh herbs I used mint, and parsley
- 1 teaspoon Za’atar
Instructions
- Cut a block of feta into 1-inch cubes and place the cubes into the bowl of a food processor.
- Add Greek yogurt, ½ teaspoon of the lemon zest, and pepper, then pulse until small chunks remain.
- Add 2 tablespoons of olive oil in a slow stream and blend on high for 3 minutes.
- Scrape down the sides of the bowl as needed and continue blending for an additional 2 minutes.
- Spoon mixture onto a plate and scatter with the remaining ½ teaspoon of lemon zest.
- Drizzle with remaining 1 tablespoon of olive oil and top with fresh herbs.
- Add za’atar and serve immediately along with toasted pita chips, cucumbers, and/or carrots.
Notes
Don't use crumbled feta in this recipe as it can be quite dry and salty. Use a block of feta and chop it up for best results.
Make sure you only get the yellow part of the lemon peel when you zest a lemon. The white part, called the pith, is bitter and won't taste good!
Run the food processor until the entire mixture is smooth and creamy. You won't want any chunks left in your whipped feta dip!
Store leftover dip in an airtight container in the refrigerator for 2-3 days. To serve, garnish with olive oil more fresh herbs.
Nutrition
Calories: 173kcal | Carbohydrates: 3g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 35mg | Sodium: 363mg | Sugar: 2g
