Easy Whipped Feta Recipe
This whipped feta comes together in minutes with feta, Greek yogurt, olive oil and garlic. It's light, creamy and the perfect topping for pasta, roasted vegetables, toast and more.
Servings: 4 people
Equipment
- Food processor (I use a mini one but anything will work)
Ingredients
- 200 grams feta (not a crumbly style)
- 150 grams Greek yoghurt (a heaped ½ cup)
- 2 tablespoons olive oil
- 1 garlic clove, roughly chopped
- ¼ teaspoon black pepper
- 1 tablespoon water
Instructions
- Add the feta to a food processor and blitz for 20–30 seconds until it starts to break down into crumbs.
- Add the Greek yoghurt, olive oil, water, garlic and black pepper. Blend until completely smooth and light, scraping down the sides of the processor as needed.
- If your whipped feta seems too thick, blend in another teaspoon of water. Different brands of feta vary in moisture, so you may need a little more or less.
- Transfer the whipped feta to a serving bowl or spoon it straight onto warm pasta, roasted vegetables or your favorite dishes. Finish with a drizzle of olive oil and a few cracks of black pepper or red pepper flakes, if desired.
Notes
Use a creamy feta - A creamy block feta blends into the smoothest whipped feta. Avoid very dry or crumbly feta, which can leave the mixture grainy.
The water is a guide - Different brands of feta and Greek yogurt vary in moisture. If your whipped feta is thicker than you'd like, blend in another teaspoon of water until it reaches a light, fluffy consistency.
Make ahead - Store in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving, as it may firm up slightly in the fridge.
Serving ideas - Spoon onto warm pasta, dollop over roasted vegetables, spread onto toast or serve as a dip with pita and fresh vegetables.
Customize it - Try adding finely grated lemon zest, fresh herbs such as basil or dill, or a pinch of chili flakes for a different flavor.