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.
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
Method
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.
