Whipped Feta

February 13, 2024
This creamy feta can be served with pita bread, crackers, or it can also be a delicious addition to a sandwich.






- 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


  1. 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.
  2. 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.

Meet The Chef

At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.

But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
get to know chef ben

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