Whipped feta with garlic and herbs.
Deviating to this from traditional feta off the block was not easy.
Why? Well, I love love feta cheese. I considered myself a feta cheese purist. To eat feta cheese in any way but in its original form (off the block) was not going to happen in my world.
Even though I had seen whipped feta recipes around the web, I stayed away. I just couldn’t accept the fact that feta cheese was not just good ol’ feta cheese anymore.
But alas curiosity got the best of me and I caved. Besides as a food blogger I owe it to you to try it.
I tried it. Um, so glad I did. To my surprise I like it. A lot.
I’m not saying there’s no going back. I’m not leaving my favorite block of feta cheese. I’m just saying that whipped feta will find itself in my future again somehow.
What about you? You might like it on pizza. Or a falafel sandwich. Or salad. The possibilities are endless.
Most recipes I’ve seen have cream cheese in them but I decided to go with yogurt. Not greek, just plain yogurt.
I added some toasted garlic, a pinch of sage and a pinch of dried mint, a little bit of parsley, lemon juice and extra virgin olive oil. So good. So fresh.
Now pull out that food processor and whip up a batch. You’re making appetizers for March Madness, aren’t you?
Garlic Herb Whipped Feta
Ingredients
6 oz. feta cheese (crumbled is fine)
1½ tablespoons plain yogurt
¼ teaspoon salt
¼ teaspoon black pepper
1 garlic clove toasted and minced
2 teaspoons parsley chopped fine
pinch of dried sage
pinch of dried mint
2 teaspoons lemon juice
1 tablespoon olive oil
Directions
- To toast the garlic slice it into 3 pieces and sauté it in olive oil until it starts to brown on the edges. Remove from the oil immediately once it starts to brown.
- Add all ingredients except the oil to the food processor and puree until creamy.
- Drizzle in olive oil while processor is running and puree for another minute. You can also pour any excess oil from the garlic sauté into the food processor bowl.
- Enjoy!
