If you like the distinctive taste of Feta cheese, then you will LOVE this Feta dip!
With November here it’s time to up our game in the dip department. Be assured, this is not just a “game time decision” for football parties. This can be served any time.
What I like is the “different” factor. Feta is not your standard cheese. It is designated a Protected Designation of Origin Product, meaning it can only be made a certain way and in a certain part of Greece to carry the Feta name.
First, let’s talk about dip-ability (yes, I made that up). With a little cream cheese and some whipping action, Feta cheese transforms from crumbly and coarse to airy and spreadable. This dip recipe, from The New York Times Cooking, adds lemon juice for extra tang and some charred scallions for a smoky quality.
To start, the scallions are tossed with olive oil and a few lemon slices (for garnish) and then placed on a foil-lined sheet pan.
Broil these 7 to 9 minutes. Remove the scallions and broil the lemon slices for about 5 more minutes.
If you have a food processor, all ingredients except the scallions are added and pureed until smooth, then the scallions are added (saving a few for garnish) and pulsed to chop up and combine.
Since I do not have a full-sized food processor, I made this with a hand mixer.
The only extra step I took was to chop up the broiled scallions on my trusty cutting board before adding them to the whipped Feta mixture. (I figured the scallions would probably end up wrapped around the beaters if I left them whole) It turned out great!
This dip is delicious with pita chips or any chip or cracker of your choice.
Try it with raw vegetables for an even healthier option!
Lemony Whipped Feta Dip
- 1½ lemons
- 1 bunch scallions trimmed and halved crosswise
- 1/3 cup plus 3 tablespoons olive oil
- 10 ounces Feta cheese broken into large lumps (2½ to 3 cups)
- 4 ounces cream cheese room temperature
- ¼ tsp black pepper more for garnish
- ¼ tsp cayenne pepper more for garnish
- 1 TB hot water
- Heat the broiler and line a sheet pan with foil. Juice one whole lemon to get 3 tablespoons and set aside. Cut the remaining ½ lemon into 3 or 4 thin slices.
- In a bowl, toss together the lemon slices, scallions and add 1 tablespoon olive oil. Place on sheet pan and broil until blackened about 7 to 9 minutes for the scallions and 5 minutes for the lemon slices. Transfer to cutting board to cool slightly.
- In a food processor, add the Feta, cream cheese, remaining olive oil, reserved lemon juice, black pepper, cayenne and hot water. Puree until very smooth.
- Take a few pieces of the scallions and chop, reserve for garnish.
- Add the rest of the scallions to the food processor and pulse to combine, leaving some chunky pieces. Taste for lemon and adjust as needed.
- Transfer to a bowl and garnish with lemon slices, chopped scallions, and black pepper cayenne.
- Serve with pita chips or cracker/other chip of your choice.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Try this Feta Dip!!