A simple broccoli side that will finally welcome your family into the “Clean Plate Club".…
Whipped Feta (Savory)
Please welcome the newest star to your cheese board! This recipe converts your favorite Greek cheese into a creamy, zippy, addicting spread!
This may not come off as the lightest appetizer on the table but it’s the lighter version to a cheese board trend. Whipped feta is like the cream cheese version of this amazing crumbly feta cheese. I saw it all over the internet and threw it together one night with the lighter ingredients I had in my fridge. It was too good not to call home about.
A lot of whipped feta variations are made with mayo and tons of oil. This eliminates all of that with just a drizzle of oil and greek yogurt. I added fat free cream cheese to give it more of the thickness without the calories. Low fat cream cheese works just as well.
*Disclaimer* – This recipe was made with fat free cream cheese. I try to test and adjust recipes with the lowest calorie ingredients and then try again with a little more fat. If they both work then pick which ever one you want. These calories are for fat free cream cheese and yogurt.
No one is claiming this recipe to be super healthy (which is fine by me). It does, however, have so much flavor that you won’t need to eat a ton and you can spread it on a bagel in the morning or a crostini at night – a little will go a long way!
This is also fun for the holidays spreads – add another dip that’s a cheese! Who could complain?
Whipped Feta (Savory)
Please welcome the newest star to your cheese board! This recipe converts your favorite Greek cheese into a creamy, zippy, addicting spread!
Ingredients
- 8 ounces feta cheese
- ⅓ (8oz. block) fat free or low fat cream cheese
- ¾ cup non fat Greek yogurt plain
- 1 small lemon zest and juice
- 1 tablespoon olive oil extra virgin
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Crumble all the feta into a food processor. Cut cream cheese into chunks and add into the food processor along with the yogurt, lemon, salt and pepper.
- Blend on high for 1-2 minutes.
- Top with your choice of herbs, za’tar, roasted tomatoes, olive oil, lemon, honey or nuts.
Notes
Ingredients and Techniques
Nothing crazy here! Use a full fat feta in this. I have low fat in my fridge and to get this broken down the way you want it, use something with all the fat and flavor. When you skimp on the other dairy ingredients by using low fat or fat free (which I suggest you do) then you won’t miss the feta flavor and it’ll be smooth and creamy.
Blend for as long as possible. The longer I blended, the more whipped it became as if it was being aerated like egg whites. Not the same thing, I know, but felt like the same concept.
Use a blender or food processor. I don’t know another method that would work like this.
How long does it last and where?
I keep it in the fridge for up to a week…if not a little longer.
Can you freeze it?
I have not tried that. I probably would not freeze this as a dip as dairy separates sometimes when it is defrosted. I can say that I have feta in my freezer right now in its raw form so you CAN freeze cheese. I just don’t know about the blend. Try it and let me know!
Substitutions?
If you want to tame the strong feta flavor, I would suggest substituting goat cheese. It’ll be a different flavor profile but it should still work.
Tips and tricks
Do NOT forget to refrigerate for at least 30 minutes after blending. The longer it sits in the fridge the better. Serve chilled if possible.
What to serve it with or do with leftovers?
Serve with pita chips or crusty bread. Spread on top of a bagel or piece of toast with a few slices of onion and tomato.
Top with either tomatoes, garlic, za’tar, honey, pistachios, pine nuts, balsamic drizzle or preserves. (Choose sweet or savory).
Nutrition
Sodium: 380mg | Sugar: 2g | Cholesterol: 34mg | Calories: 129kcal | Saturated Fat: 6.1g | Fat: 10.4g | Protein: 7g | Carbohydrates: 2g
Servings: 8
Calories: 129kcal
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