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Want to know the best way to entertain this summer? Making a large, handsome bowl of whipped feta, that’s how. It’s so easy, it almost seems wrong, and it requires so few ingredients that you may not even need to run to the store. Plus, if you manage to score any leftovers, it’s one of those dips to keep in your fridge that will enhance any meal. Because, let’s face it—everything is betta with some feta!
Your first batch of whipped feta will feel revolutionary. How can just a few random ingredients, when whirled in a food processor, be so delicious? TBH, it’s life changing. As it is, whipped feta is a surefire winner, but if you feel like dressing it up even further, you can definitely have some fun with it. Toss in some grilled veggies or a generous guzzle of tahini when you’re whipping everything in the food processor for some added flavors. Top it with your favorite Middle Eastern spices (like za’atar, sumac, and/or Aleppo pepper) and a drizzle of extra-virgin olive oil. Whip up a simple shirazhi salad or creamy hummus and serve that with your feta, while you’re at it. Grill up some slices of sourdough or toast some pita for a carby companion to this creamy concoction. Whatever you decide, just know that it is the easiest spring/summer appetizer in the game, and your guests will definitely be asking for seconds.
- 1 (12 ounce) block feta cheese
- 6 ounces cream cheese, at room temperature
- 3 tablespoons extra-virgin olive oil, plus more for garnish
- 1 lemon, zested and juiced
- Kosher salt, to taste
- Black peppercorns, freshly ground, to taste
- Zaatar, for garnish
- Aleppo, for garnish
- Sourdough bread, grilled, for serving (optional)
In the bowl of a food processor, process feta, cream cheese, and olive oil until light and airy, about 2 minutes. Add lemon zest and juice, and season, to taste. Transfer to a serving bowl and garnish with za’atar, aleppo, and olive oil. Serve immediately or keep refrigerated in an airtight container for up to 5 days.