Whipped feta with pickled carrots recipe

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  • Vegetarian
serves: 10
Prep: 15 min
Cooking: 5 min

Nutrition per portion

Calories 142 kCal 7%
Fat 7g 10%
  -  Saturates 2g 10%
Carbohydrates 13g 7%
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  • Whipped feta is a tangy and creamy dip that is the perfect partner for pitta chips or crudités. If you’re bored of hummus, this herby dip is the perfect alternative, and makes a change from a tzatziki or sour cream and chive dip too. We’ve served out whipped feta with pickled carrots – they’re so easy to make and the sharp flavour cuts through the richness of the feta so well. This simple pickle recipe will work with other veg too – why not try sliced radishes or cucumber. Za’atar is a fragrant Middle Eastern spice blend that adds a nutty, herby, spiced flavour to your dishes. This whipped feta is perfect for snacking, serving as party food or part of a buffet, or even for spreading on sandwiches.


    • For the pickle
    • 90g caster sugar
    • 125ml white wine vinegar
    • 3tbsp red wine vinegar
    • 1tsp coriander seeds
    • 2tsp salt
    • 1 small bunch dill
    • 400g mixed carrots (or cucumbers and radishes)
    • For the whipped feta
    • 250g Feta cheese
    • 75ml whole milk
    • 125ml Greek yoghurt
    • zest and juice of ½ lemon
    • 1tbsp olive oil, to top
    • 1tsp za'atar, plus extra to sprinkle
    • 1 bunch roughly chopped herbs: basil, parsley etc


    • For the pickles, heat the sugar, vinegars, coriander seeds, salt and dill in a large saucepan with 200ml water. Once the sugar has dissolved add the carrots and stir well, bring to the boil and cook for 2-3 mins, then remove from the heat and set aside. Leave the carrots to cool in the liquid for a minimum of 1hr, or overnight.

    • For the whipped feta, place all ingredients in a food processor and blitz until smooth. Remove and spread over a large plate, arranging the pickled veg around and drizzle with olive oil.

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