Whipped Feta with Honey
Feta blended with Greek yogurt, olive oil and lemon until smooth, topped with honey and cracked black pepper. Serve with warm pita bread for dipping.
Feta from a block whips smoother than the pre-crumbled kind, which is drier and leaves the dip grainy. The mixture looks lumpy for most of the blending and only turns smooth near the end, so do not stop the processor early. Whole milk Greek yogurt has enough fat to hold the whip; nonfat makes it thin and sharp. The dip also works spread on toast or beside roasted vegetables.
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Ingredients
for 4Ticks stay put if you leave and come back.
Method
4 stepsRead it through once before you start the pan.
Storage
- Fridge
- Up to 3 days
Keep the whipped feta without the honey and pepper in a covered container in the fridge. Let it come to room temperature, stir, then add the honey and pepper and warm the pita fresh.
The numbers, if you want them.
Estimated from USDA FoodData Central, for the recipe as written.
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