Whipped feta with pickled carrots recipe

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Whipped feta is a tangy and creamy dip that is the perfect partner for pitta chips or crudités.

whipped feta
  • Vegetarian
  • healthy
Serves10
Preparation Time15 mins plus cooling
Cooking Time5 mins
Total Time20 mins plus cooling
Nutrition Per PortionRDA
Calories142 Kcal7%
Fat7 g10%
Saturated Fat2 g10%
Carbohydrates13 g5%

Whipped feta (opens in new tab) is a tangy and creamy dip (opens in new tab) 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 (opens in new tab) or part of a buffet, or even for spreading on sandwiches.

Ingredients

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

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Method

  1. 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.
  2. 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.

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.