Garlic Herb Whipped Feta
Whipped feta is a base of block-style feta cheese processed with high-quality olive oil and thick Greek yogurt until the texture transitions from crumbly to velvet. The key is to avoid pre-crumbled cheese, which contains anti-caking agents that prevent the mixture from achieving a smooth, spreadable consistency.
Start with the right cheese.
Buy a solid block of feta in brine; the crumbly pre-packaged stuff will stay grainy no matter how long you process it.
- food processor
- rubber spatula
- small skillet
What goes in.
- 8 ozfeta cheese block, drained
- 1/2 cupplain full-fat Greek yogurt
- 3 tbspextra virgin olive oil
- 1 clovegarlic, peeled
- 1 tbspfresh thyme leaves
- 1/2 tsplemon zest
Slow-Stream Drizzle
As the food processor runs, drizzle the olive oil in a slow, steady stream to build the emulsified, light texture required for a proper dip.
The method.
Rough chop the feta
Break the block into smaller pieces so the processor handles the load evenly.
Initial pulse
Add the feta, garlic, and yogurt to the processor. Pulse until the mixture is broken down into a thick, uniform paste.
Add the oil
With the motor running, pour the olive oil in a thin stream until the mixture looks glossy and aerated.
Incorporate aromatics
Fold in the lemon zest and half the thyme with a spatula. Do not over-process here, or you will lose the texture.
Finish
Transfer to a shallow bowl and use the back of a spoon to create a well for extra oil and the remaining herbs.
When it doesn't go to plan.
Bring the feta to room temperature before processing; it whips much smoother than when cold.
If the dip feels too thick, add water one teaspoon at a time until it reaches the desired spreadability.
Always reserve a handful of fresh herbs to garnish the top right before serving for a clean appearance.
The ones that keep coming up.
Can I use low-fat yogurt?
Stick to full-fat Greek yogurt. The fat content is necessary to carry the saltiness of the feta and maintain the structure of the whip.
How long can I store this?
Keep it in an airtight container for up to three days. The garlic flavor will intensify over time.
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