Print

whipped feta dip with herby cucumber salad

whipped feta dip

This whipped feta dip is velvety smooth and extra creamy. I love to serve it with a fresh cucumber salad, a ton of fresh herbs, and chewy wedges of fresh pita bread.

Ingredients

Scale

whipped feta dip

  • 7 oz whole-milk feta cheese, broken into chunks
  • 1/4 cup sour cream
  • 2 oz cream cheese
  • 1 tbsp heavy cream
  • 2 tbsp olive oil, plus more for drizzling
  • Herby cucumber salad (all of recipe below)
  • Fresh pita bread, cut into wedges
  • Assorted crackers

herby cucumber salad

  • 1 English cucumber, diced
  • 1 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil, plus more to drizzle
  • 1 teaspoons ground sumac
  • 1/4 tsp kosher salt
  • freshly ground black pepper
  • 2 tbsp chopped dill
  • 1 tbsp chopped parsley

Instructions

whipped feta dip

  1. Combine feta, sour cream, cream cheese and olive oil in the bowl of a food processor. Blend until velvety smooth and creamy, about 2 minutes. Transfer to a serving dish.
  2. Use the back of a spoon to create swirls in the dip, then drizzle with extra olive oil. Serve with cucumber salad, pita wedges and crackers.

herby cucumber salad

  1. Combine cucumber, vinegar, olive oil, sumac, salt and black pepper in a medium bowl. Toss to combine. Stir in herbs. Taste, add more salt or pepper if needed (but remember to go easy on the salt– the feta dip will add plenty). Serve with whipped feta dip.

Notes

Whipped feta dip will keep, covered refrigerated, for up to 1 week. It will firm up when cold. To soften, let sit at room temperature for about an hour.

Cucumber salad is best consumed right away.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Keywords: whipped feta dip