Salty and velvety smooth, seasoned with pantry herbs and spices, Creamy Whipped Feta will satisfy all of your snack cravings.
Is Creamy Whipped Feta a dip? Or is it a spread? Truth be told, it can be either one of those things. The only thing that matters is that it is delicious and so easy to make. Break out your food processor! Snack time begins in about fifteen minutes!
This recipe won the foodie hearts of all three of us. Usually, I’m more a fan of baked dips, but in this particular case, it was love at first taste. John.e is pretty easy to please when it comes to food. So, I wasn’t worried about him liking this dip. McKenna, on the other hand, is very picky. In all honesty, I think she was easier to feed when she was a vegetarian!
She threw in the towel on her vegetarian diet about eight months ago, and since then, feeding her has become a chore rather than a pleasure. We all know that teenagers like to eat – a lot! – and you also know that I love nothing more than to feed people. Well, the last few months have been quite challenging, because either her tastes are developing or she’s experiencing the terrible twos at the age of sixteen.
When I prepare recipes like this Creamy Whipped Feta, with the sole purpose of photographing the plated version for a recipe post, I tend to do so when I’m home alone. This particular recipe was prepared on Sunday morning and everyone was home. If they’re home, once the pictures are done, I’ll hand over the food to whomever is hungry at the time. This particular dish was a hit with McKenna and she gobbled up a heaping ramekin full with naan bread for her lunch.
By the end of the day on Monday, the whole container of whipped feta had disappeared. Nothing makes me happier than when a recipe is loved so much that people just cannot help but continue to eat it. That, my Dear Reader, is one of the best feelings in the world for a food blogger!
Now, as you know, feta can be quite salty. That’s why I did not add any salt to this recipe. Mayonnaise is salty too, so the sour cream is definitely needed to balance out the saltiness. If I were preparing this dish for myself, I would have certainly increased the amount of dried red chili flakes. I think this dip could certainly hold up well to more spiciness.
Okay, two cups of feta can easily set you back a good ten to twenty dollars depending on the type of feta you buy. But, it’s the pine nuts that are the most costly ingredient in this dish. If you need to save money and would like to substitute the pine nuts, I would recommend coarsely chopped macadamia nuts. Macadamias have a similar waxy texture, but are a little bit firmer.
Whatever you do, do not skip the toasting part! Toasting the pine nuts (or macadamia) is vital. The flavour intensifies so much and tastes so much better. It’s as simple as that. When you toast the nuts, do yourself a favour and stay close to the pan. Nuts can burn so easily and so quickly. It would be a shame to waste expensive pine nuts by burning them.
This recipe makes a decent amount of dip/spread. By all means, if it’s too much for you, go ahead and half the ingredients. It will make no difference at all to the end result. But, I assure you, this tastes so good and is so addictive. You will have no problems finishing off the entire amount. The prepared Creamy Whipped Feta will keep for 3-4 days in a food-safe container with a tight fitting lid. Keep in the fridge.
I have to say, I enjoyed the dip best after it sat in the fridge for a few hours. I think the ingredients married together and it just tasted more like a cohesive recipe. To serve, warm some thinly sliced baguette and some naan bread, and pile them around the bowl of dip. Crackers and corn chips are also really good with this. Happy snacking, Dear Reader!
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Creamy Whipped Feta
- 2 cups crumbled feta
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1 teaspoon dried dill
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried red chili flakes
- 1/4 teaspoon paprika
- 1/2 cup pine nuts, toasted
- fresh parsley, finely chopped, for garnish (optional)
- Add the pine nuts to a dry skillet over medium heat. Keep moving the pine nuts around to prevent them from burning. Once the pine nuts begin to smell smoky and nutty, and turn a golden brown colour, remove them from the heat and transfer to a shallow, wide bowl to stop the cooking and to cool the pine nuts completely. Set aside.
- Add all ingredients (in the order listed) to a blender. Do not add the pine nuts!
- Blend until smooth and creamy.
- Remove from blender to a bowl. Set aside a tablespoon of the pine nuts, but stir the rest into the whipped feta.
- Garnish with parsley, the remaining pine nuts, and a drizzle of olive oil if desired.
- Serve immediately or chill for one hour.
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