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Lemony Whipped Feta

Updated: Jul 11, 2022


This is a new recipe I only recently created after trying whipped feta at a restaurant here in Nashville. I went to Butcher & Bee for a friend's birthday and we ordered their whipped feta at the recommendation of countless people. Let me tell you, it did not disappoint. It doesn't sound like it would be that exciting, but somehow it is this perfect combination of salty, fluffy, satisfying yet not too heavy. A perfect starter for a meal.


Months later, I was still dreaming about it so I decided to try and create it myself. My version is very simple, but the flavors really sing. The zip of lemon zest keeps it light and makes for a great appetizer you can set out when guests come over. Serve it up with some freshly baked bread toasted up with garlic or keep it simple with pita chips and crudité. It also would make for a fun and unique addition to your cheese and charcuterie platter or if you're me, a delicious and simple lunch.


You really need an electric mixer for this one in order to break down the feta, combine the cream cheese and work in the air to make it truly whipped. I use my KitchenAid stand mixer with the whisk attachment, but a hand mixer would work well too. Just make sure to use a bowl large enough so the cheese doesn't end up on your ceiling and cabinets.


I hope you love this simple and tasty snack as much as I do. Let me know what you think!



 
Whipped Feta
(Makes ~1.5 C.)

Lemony Whipped Feta
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Ingredients

  • 6 oz feta (crumpled or block) at room temperature

  • 2 oz plain cream cheese at room temperature

  • Zest and juice of 1/2 lemon

  • 1.5 TB milk (any milk, cream or half and half will work fine)

  • Pepper to taste

Directions

  • Put the feta and cream cheese in the bowl of your mixer fitted with the whisk attachment (or a large bowl if using a hand mixer) and begin mixing on low to break down the feta and start incorporating it with the cream cheese.

  • With the mixer still on low, slowly stream in the milk and continue mixing until incorporated. Do the same with the lemon juice

  • Add the lemon zest and pepper to taste (a pinch or two is good) then turn the speed up on the mixer a few notches and mix for 30 seconds.

  • Turn your mixer up to its highest speed and whip the ingredients for about a minute. If it doesn't look like it's getting fluffy enough, turn the mixer back down to low and add a little more milk. Once incorporated, turn it back up to high.

By the end, you should have a light and fluffy mixture that is easily spreadable or dippable. It is best if it can sit in the fridge for a bit before serving, but I've also eaten it right after whipping. If you refrigerate, bring it out to room temperature for 20 minutes before serving.


Serve with toasted bread, crackers, or veggies.


*Recipe Notes + Variations*


Drizzle thick slices of a rustic bread with olive oil and bake at 400 for 5-10 minutes. When you remove from oven, rub bread with pieces of a garlic clove. Slather with whipped feta and enjoy!


Add other flavors to the mixture—thyme, basil, garlic. Let your imagination run wild.


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