How To Make (Amazing!) Whipped Feta. {Video!}
I don’t even know what to saaaay.
This whipped feta is single-handedly changing my life. And I mean, like reallyreallyreally changing my life, in ways that include consuming (very small) portions of vegetables along with it because it’s that good. Not like in the when-I was-12-I-stood-outside-of-Limited-Too-in-a-mint-and-navy-flannel-pleated-plaid-skirt-being-a-“model” type of way. That really didn’t take me… anywhere. Fortunately.
For weeks I was inflated with the idea of whipped feta. I have no idea why; I don’t know where I saw it, read about it or heard of it, but I certainly never tasted it and wasn’t really sure that it was a thing. Thank goodness it’s a thing.
You know where I actually think the thought came from? Crumbled feta is a pain. I mean, it’s a delicious pain, but it’s so, well, crumbly that if it’s inside a pita or on top of a pizza, it rolls right off. The crumbles crumble into even tinier crumbles. Even on a salad, it’s nearly impossible to stab each little chunk of feta with a fork and who is going to eat a salad with a spoon? Exactly.
Enter whipped feta. OMG. It is, in two words, freaking awesome.
As you can clearly see, I slathered it on toast. If I’m being perfectly honest, this is the way I ate almost the entire batch. So simple. So creamy and fabulous! I can’t take it. Ugh. And so much flavor.
I attempted the recipe three different ways: with regular cream cheese, whipped cream cheese and Greek yogurt. The whipped cream cheese easily won out. Maybe I’m just a sucker for anything whipped, but oh well. It’s just… yes.
Perhaps my favorite thing about this whole mess is that you can flavor it any way you like. With just these two ingredients, it tastes like… creamy feta. Mine did not need any additional seasoning, but you make the call. You could add roasted red peppers or a ton of herbs. Could even make this incredible dip into a whipped version, which is definitely at the top of my to-do list. You can add it to a salad or soup – heck, even spread it on pizza or use it like hummus. And the best part is that right after whipping? It’s sort of warm and super spreadable. But it’s just as great coming out of the fridge too.
Okay. What I’m really trying to say is that your Wednesday should be consumed by this activity. Whip your feta.
How To Make Whipped Feta
Ingredients
- 8 ounces feta cheese, crumbled and at room temperature
- 3 ounces whipped cream cheese, at room temperature
Instructions
- Add crumbled feta to a food processor and pulse until small crumbs remain. Add in cream cheese and puree for 4-5 minutes, scraping down the sides when necessary, until feta is super creamy. Serve as desired.
- I topped mine with roasted tomatoes, fresh herbs and roasted garlic oil.
Notes
Did you make this recipe?
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I appreciate you so much!
Whip it good.
277 Comments on “How To Make (Amazing!) Whipped Feta. {Video!}”
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In 1978, when i was 3, my Greek father tried to get us to eat feta. I have this vivid memory of him putting blue cheese Philadelphia cream cheese in the blender with feta. He would spread it on toast hoping we would love feta as much as he did. Unfortunately, I only started eating feta 10 years ago (shameful for a
Greek!) Thanks for this lovely post and bringing back this memory for me.
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I loved every single bit of this post, and even more so after reading the last line.
you had me at whipped feta.
Hold me back! I want to dive into that feta! This looks scrumptious! I’ll have to make it later today. Thank you for sharing! <3
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I’m not sure why, but I would never have considered whipping feta. Why not? I don’t know. It seems so simple really.
I’m not a cream cheese person, so would probably use Mascarpone (for me, yes, there is a difference), or try the Greek yogurt just for kicks.
This sounds fabulous w/ tomatoes fresh from the garden. Oh yea.
Thanks for sharing. :-)
Made this last night– it is amazing! Thank you for another fab recipe!
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Question–Can i make this the night before? I want to make sure it will keep OK…What do you think?
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This looks FREAKING AMAZING!!! I can see this spread all over stuff.
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I’m going to give this a try tomorrow. I make goat milk feta and chevre so I’m going to use that instead of cream cheese and just whip the 2 together. If it’s great I’ll be serving it on Thursday (thanksgiving) and I’ll let you know. I was looking for a feta based dip or spread.
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I first tried whipped feta at The Purple Pig in Chicago- It was the most amazing thing I ever ate! This had marinated cucumbers on top. Seriously, one of the best things I ever ate. The chef submitted the recipe and it’s online.
http://www.foodandwine.com/recipes/whipped-feta-with-cucumbers
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I first discovered spreadable feta when I lived in Australia and thought I had died and gone to gastronomical heaven. It’s that good. Sadly, when I moved back to the States, I could no longer find this epicurean delight. It was briefly available in select stores and has since disappeared. Thank you so much for posting this recipe – I’m sure I will spend the next few days basking in the glory that is whipped feta on anything. And everything. I mean seriously everything, like toast and pretzels and pasta and chips and cereal and soup and maybe even ice cream….
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Ladies and Gents,
Did you know you can BUY creamy feta? Surprise! I was in the Middle Eastern market the other day picking up falafel and shwarmas for dinner and walked over to the refrigerated food and saw what I thought was the crumbly-type feta so I bought some. When I got home and opened it, it was creamy. I’ve been using it in my salad but came here to find out what else I might do with it. Hint: If you have a Middle Eastern store in your area it’s well worth it to buy your couscous, feta, middle eastern recipe stuff there — it’s authentic and considerably cheaper than the regular grocery store prices! Enjoy!
Oh dear goodness!!! Why did I have to see this at the start of a long work day???!!! TORTURE!!!
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