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Appetizers
5
Lemon-Whipped Feta Dip With Roasted Garlic & Herbs
Creamy, tangy, and ready in five minutes: fresh juice from Wonderful® Seedless Lemons is what makes it.
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Creamy, tangy, and ready in five minutes: fresh juice from Wonderful® Seedless Lemons is what makes it.
Whipped in a food processor with cream cheese, Greek yogurt, garlic, and fresh juice from Wonderful Seedless Lemons, feta transforms from sharp and briny into something creamy, bright, and complex. The fresh lemon juice is the key, and because the lemons are naturally seedless, it goes directly into the processor without straining.
Use block feta, not pre-crumbled. Pre-crumbled feta has anti-caking agents (cellulose powder) added that prevent it from blending smoothly. Block feta breaks down in the processor into a perfectly smooth result. Buy it packed in brine at a cheese counter or in the specialty cheese section.
Soften the cream cheese first. Cold cream cheese blends unevenly and may leave small lumps. Let it sit at room temperature for 30 minutes before using, or microwave for 10 to 15 seconds.
Fresh lemon juice, not bottled. The flavor difference is significant in a five-ingredient dip where lemon is a primary flavor component. Fresh juice from Wonderful Seedless Lemons squeezed directly into the processor (no straining needed) is brighter and more aromatic than anything from a bottle.
Process longer than you think. The dip looks done after 1 minute but tastes noticeably smoother and lighter after 3 minutes of total processing. Let the machine run; this is not a recipe where over-processing is a risk.
Serve at room temperature. Straight from the refrigerator, whipped feta is dense and the flavors are muted. Let it sit at room temperature for 15 minutes before serving.
The olive oil drizzle at serving is not optional. The finishing drizzle of high-quality olive oil is a textural and flavor component, not a decoration. Use the best olive oil you have.
Sumac vs. smoked paprika. Both work well as garnish but create different flavor profiles. Sumac has a citrusy, tangy character. Smoked paprika adds a sweet, smoky note that contrasts pleasantly with the feta’s tang.
Make a double batch. The recipe scales perfectly. Double quantities produce enough for a crowd, and the dip keeps in the refrigerator for up to five days.
Whipped Feta With Roasted Tomatoes. Halve cherry tomatoes and roast at 400°F with olive oil, salt, and thyme for 20 minutes until caramelized and jammy. Spoon over the finished whipped feta.
Whipped Feta With Hot Honey. Drizzle two tablespoons of hot honey over the whipped feta instead of plain olive oil. Top with toasted pine nuts and fresh thyme.
Herbed Whipped Feta. Add ¼ cup of fresh dill, 1 tablespoon of fresh mint leaves, and 1 tablespoon of fresh chives to the food processor along with the other ingredients. The herb version is especially good in summer with raw vegetables.
Baked Whipped Feta. Transfer the whipped feta to a small oven-safe dish. Drizzle with olive oil and scatter with cherry tomatoes and fresh thyme. Bake at 375°F for 15 to 20 minutes until warmed through and slightly bubbling at the edges.
Whipped Feta Toast. Spread generously on grilled or toasted sourdough. Top with sliced cucumber, radish, fresh dill, and a squeeze of juice from Wonderful Seedless Lemons.
If you share pics of this recipe on Instagram, be sure to tag @WonderfulSeedlessLemons for a shoutout!
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