Whipped feta

Whipped feta

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Again, a cheese with longevity – stock some in your fridge to serve as a cheese, or whip into a dip, or use it to bake with. Many recipes for whipped feta recommend using a food processor to break down the cheese, but I don’t bother. I find it is just as quick to use a bowl and whisk to whip the cheese, mellowing it with the yoghurt. Serve as a dip with toasted pita and raw vegetables. I’ve doused the mix here with olive oil and sumac; toasted seeds, chilli flakes and chopped herbs are all equally good.

Ingredients

Quantity Ingredient
200g feta cheese
200g greek yoghurt
1/2 a lemon, juiced
2 tablespoons extra virgin olive oil
1 teaspoon sumac

Method

  1. Put the feta and yoghurt into a mixing bowl and whisk until the feta is completely broken up and becomes creamy.
  2. Add the lemon juice and mix again.
  3. Put the dip into a serving bowl and dress the surface with the olive oil and sumac.
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