Recipe courtesy of Justin Chapple

Whipped Feta Dip with Dried Herb Oil

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: Makes 2 cups
Feta undergoes a personality transformation when whipped in a food processor with olive oil and milk, becoming incredibly airy and light. The result is a dip that delicious with any crudites.


Dried Herb Oil:


Whipped Feta Dip:


  1. For the dried herb oil: In a small jar or plastic container with a tight-fitting lid, combine the olive oil, bay leaves, oregano, rosemary, and red pepper flakes, then shake well. Season the dried herb oil generously with salt and black pepper. Shake again and let stand at room temperature for 30 minutes before using.
  2. For the crudites: To prepare the Belgian endive, just slide your pointer finger between each leaf and the core and snap at the base. Try not to break the leaves, though, because they will go brown pretty quickly. Cut the ninja radishes into thin slices. To prepare the romanesco, hold it in a large bowl with the florets facing down. Using a knife, cut off the florets, rotating the head as you cut and letting the pieces fall into the bowl.  
  3. For the whipped feta dip: In a food processor, combine the feta, olive oil, milk, lemon zest, and lemon juice. Puree until very smooth, about 1 minute. Season the dip with white pepper. Scrape into a shallow serving bowl. Drizzle with the Dried Herb Oil or olive oil and serve with the crudites, 

Cook’s Note

The whipped feta dip can be refrigerated for up to 3 days. Let stand at room temperature for 30 minutes and then stir before serving. It can also be served with chips and bread. The dried herb oil can be stored in an airtight container at room temperature for up to 1 month. Shake it up before using. Belgian Endive: The juicy, crisp texture combined with the nutty-sweet flavor and natural cup shape make these spears a crudite must. Plus, Belgian endive practically preps itself! Ninja Radishes: These medium-size radishes are oblong with a pale purple skin and they're purple and white on the inside. Because they tend to be firmer than most radishes, I prefer to cut them into thin slices. Romanesco: Romanesco is related to cauliflower, but it's emerald green and spiky, mild in flavor, and super crunchy.