Whipped Feta Dip
You can never go wrong with serving a cheesy dip with crackers and crudités – and that goes double for this salty, unbelievably light whipped feta dip. A little garlic and lemon juice along with fresh oregano, contribute fresh tang and savory herbal notes. Avoid serving with salted chips, as the feta is already salty. To get a head start refrigerate dip for up to 3 days and let sit for 30 minutes before serving. This recipe comes from an amazing new cookbook that’s now one of our faves, The Complete Small Plates Cookbook (you can see our review here).
Equipment
- food processor
- mesh strainer
Ingredients
- 1½ teaspoons lemon juice
- ¼ teaspoon minced garlic
- 8 ounces cow’s-milk feta cheese, Note: Do not use Greek Feta made with sheep’s or goat’s milk.
- 3 tablespoons milk
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- 2 teaspoons fresh oregano, minced
Instructions
- In a small bowl, add 1½ teaspoons lemon juice and ¼ teaspoon minced garlic. Combine well and set aside.
- In a medium bowl, break 8 ounces feta into rough 1/2 inch pieces. Add water to cover, swish briefly to rinse. Transfer to a fine mesh strainer and drain well.
- In a food processor, add 8 ounces feta, 3 tablespoons milk, and 1½ teaspoons reserved lemon juice mixture. Process for 15 seconds or until mixture resembles ricotta cheese. .
- With food processor running, slowly drizzle in 2 tablespoons olive oil. Continue to process until mixture has a Greek yogurt consistency (some small lumps will remain) for 1½ to 2 minutes Note: stopping once to scrape down bottom and sides of the bowl.
- Add 2 teaspoons of oregano. Pulse until combined.
- Transfer dip to bowl: drizzle with remaining 2 teaspoons olive oil.
- Note: Avoid serving with salty crackers, as the feta is already quite salty.
Enjoy!
About the Author
America’s Test Kitchen is the most-watched cooking show on public television—up to 2 million viewers watch each episode. The show is filmed in our real 15,000 square foot test kitchen located in Boston’s Seaport district that is home to more than three dozen full-time cooks and product testers. Each episode features recipes we've carefully developed to make sure they work every time. Our team of test cooks solve everyday cooking problems, test equipment so you never have to waste money on things that don't work, and taste supermarket ingredients to save you time in the store. It's a common-sense, practical approach you won't find on other cooking shows.