Recipe courtesy of Ayesha Nurdjaja
Recipe courtesy of Ayesha Nurdjaja
Watch how to make this recipe.
Whipped Feta
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 405
- Total Fat
- 29 g
- Saturated Fat
- 16 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 19 g
- Cholesterol
- 104 mg
- Sodium
- 1305 mg
I freaking love feta, and I love the word "whipped," and when you combine them you really can't lose. The sweetness of fresh figs pairs perfectly with the salty feta for a dip that shines.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 405
- Total Fat
- 29 g
- Saturated Fat
- 16 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 19 g
- Cholesterol
- 104 mg
- Sodium
- 1305 mg
Ingredients
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Directions
- Crumble the feta and combine it in a food processor with the yogurt, olive oil, lemon zest and salt. Pulse 4 times. Scrape the sides and pulse 2 to 4 more times. Be careful not to overprocess or it will turn into a runny mess.
- Serve the feta with the figs, crushed pistachios, a drizzle of date molasses and some lime zest. Extra whipped feta can be stored before being topped in an airtight container and refrigerated for up to 3 days. Bring it to room temperature before serving for maximum creaminess.
