Whipped Feta: Two Ways
Kristina DeRolf
10
141
Greek
Appetizer
This whipped feta base is endlessly adaptable, but our favorite way to serve it is exactly as we do at Thursday Pour: split down the middle, finished two ways, so guests can taste the difference a good olive oil or balsamic makes.
Ingredients
8 oz block feta, crumbled
8 oz full-fat cream cheese, softened
½ cup plain whole-milk Greek yogurt
2 tbsp fresh lemon juice
1 clove garlic, grated
2 tbsp Citrus Press extra virgin olive oil
½ tsp kosher salt, (optional, depending on feta)
Fresh cracked black pepper
2 tbsp Lush Orchard Fruit Balsamic
Directions
Let the cream cheese come to room temperature.
Add feta, cream cheese, Greek yogurt, lemon juice, garlic, and olive oil to a food processor.
Blend for 2–3 minutes, scraping down the sides, until completely smooth and fluffy.
Taste and adjust with lemon or pepper if needed.
Spread onto a shallow serving plate or bowl, creating swirls with the back of a spoon.
Version 1: Citrus Press Whipped Feta — talk with a generous drizzle of our Citrus Press extra-virgin olive oil, fresh, chopped parsley, finally grated lemon zest, cracked black pepper, and flaky sea salt. Serve with warm pita, crostini, cucumbers, sugar snap peas, and radishes.
Version 2: Lush Orchard Whipped Feta— Tap with a generous drizzle of our lush Orchard, fruit, balsamic, then sliced strawberries, fresh basil, or mint, Cracked black pepper, and if you want a little texture, chopped pistachios. Serve with Crostini, water crackers, apple slices, and pear slices.