Whipped Feta
This is a go-to for me with many tuition lunches. It’s amazing as part of a mezze with spice-perfumed shoulder of lamb (see Persiana by Sabrina Ghayour), or on the side of any summer salad with flat breads. I have been known to finish up any leftovers by dipping watermelon in it… There are loads of variations to the recipe out there and you could add fresh herbs and nuts – like dill and pistachios for example, but the key to this is to use proper, full-fat Greek yoghurt otherwise it be runny and sour and make you sad. Believe me.
Ingredients
200g feta
1 heaped tbsp full fat Greek yoghurt
1 tbsp full fat cream cheese
1 tbsp extra virgin olive oil
Zest of half a lemon
Freshly ground black pepper
1 heaped tbsp full fat Greek yoghurt
1 tbsp full fat cream cheese
1 tbsp extra virgin olive oil
Zest of half a lemon
Freshly ground black pepper
Method
Put the feta, Greek yoghurt and cream cheese in a blender with the lemon zest and a grind of black pepper. Whizz until creamy and then add the olive oil as you blend. If you’re using pistachios then blend them first on their own to release some of their oil, then proceed as before, adding herbs with the feta if you wish. You can also add a teaspoon of honey if you like it a little sweet.
