The Kitchen · Small Plates
Whipped Feta
From The Kitchen
🗓 A Set-the-Week staple — make once, eat all week.
Salty feta blended until it's light and spreadable, finished with a drizzle of honey and a crack of black pepper. This is the appetizer people remember.
Scale
Ingredients
- 6 oz feta, crumbled
- ¼ cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil, plus more to serve
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
- Honey, to drizzle
- Pinch of red pepper flakes (optional)
Method
- Blend the feta, yogurt, olive oil and lemon juice in a food processor until whipped and smooth, scraping down the sides.
- Spread into a shallow bowl, swooshing the top.
- Drizzle with olive oil and honey, crack over black pepper and add red pepper flakes if you like.
Storage: Keeps 4 to 5 days refrigerated. Bring to room temperature before serving so it spreads.
Serve it with
- Crackers or toasted bread
- Cucumber, tomatoes and peppers
- As a base under grilled vegetables
- Alongside olive tapenade
Gina's tip
The drizzle of honey against the salty feta and black pepper is what makes it sing — don't skip it.
Coach's Note
Set this out with a few vegetables and you've made people feel taken care of. That's what feeding people is really about.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina