This creamy feta can be served with pita bread, crackers, or it can also be a delicious addition to a sandwich.
Ingredients:
- 8 oz block feta cheese, in brine
- 3/4 cup plain Greek yogurt
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon lemon zest, optional
- Finely chopped fresh herbs, for garnish (mint, dill, parsley, and/or basil)
- Crushed red pepper flakes, for garnish
- 2 tablespoons pistachios, roughly chopped, for garnish, optional
- 2 Persian cucumber, thinly sliced, for serving
- 1/2 cup cherry tomatoes, halved, for serving
- Pita bread, naan bread, or grilled bread, for serving
Directions:
In a food processor or blender, combine the feta, Greek yogurt, olive oil, and lemon zest if using. Blend until creamy and smooth. You might need to scrape down the sides with a spatula and blend again. If you want a thinner whipped feta, you can add a little more olive oil, but it will thin out as it blends. I don’t salt the whipped feta because feta is salty. You can taste it and add salt and pepper, if desired.
Spread the whipped feta in a shallow bowl or onto a small plate. Drizzle with a little olive oil. Garnish with fresh herbs, crushed red pepper flakes, and chopped pistachios. Serve with cucumbers, tomatoes, and bread.
