Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
3-Ingredient Sweet Potato Whipped Feta Dip
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- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 662
- Total Fat
- 65 g
- Saturated Fat
- 10 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 4 mg
- Sodium
- 410 mg
The key to a smooth, creamy whipped feta lies in the oil. When slowly drizzled in while blending, the oil emulsifies the moisture in the sweet potatoes, yogurt and feta to create a cohesive, velvety smooth texture. We use feta marinated in oil here – a great two-for-one ingredient.
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 662
- Total Fat
- 65 g
- Saturated Fat
- 10 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 4 mg
- Sodium
- 410 mg
Ingredients
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Directions
- Position a rack in the middle of the oven and preheat to 400 degrees F.
- Prick the sweet potatoes all over with a fork and place on a foil-lined baking sheet, leaving space between the potatoes to allow the heat to circulate. Bake until a paring knife goes through the potatoes easily without resistance, 45 minutes to 1 hour. Allow to cool completely.
- Place a fine-mesh strainer over a large measuring cup and drain the feta, reserving the oil; you should have about 2 cups of feta. Transfer 1/4 cup of the feta to a small bowl and crumble using your hands. Set aside.
- Scoop the flesh of the sweet potatoes into a food processor and add the yogurt and remaining drained feta. Process until smooth and combined, about 1 minute. With the processor running, drizzle in all but 2 tablespoons of the reserved oil until the dip is smooth and fully emulsified. Season to taste with salt and pepper.
- Transfer the dip to a shallow bowl and top with the reserved feta and oil. Serve cold or at room temperature.
Cook’s Note
Cooking times for the sweet potatoes will vary based on size, so air on the side of baking longer to make sure they’re cooked through and purée smoothly.
