Creamy Whipped Feta Dip
Similar to htipiti, the salty and tangy Mediterranean mezze spread, this feta dip is fabulous with toasted pita or veggies.
Provided by: Jennifer Segal
Categories: Appetizers
Time: 15 min
Yield: 1 item
Number Of Ingredients: 14
Reviews:
Ingredients:
Prep Time
49 mins
Cook Time
2:35 hours
Total Time
2:10 hours
| 1 8-oz block feta cheese | |
| ½ cup sour cream | |
| ½ cup mayonnaise, best quality such as Hellman's or Duke's | |
| Zest from 1 lemon (about 1 teaspoon, packed) | |
| 1 small clove garlic, chopped | |
| ¼ teaspoon dried dill | |
| ¼ teaspoon dried oregano | |
| ¼ teaspoon dried thyme | |
| ⅛ teaspoon salt | |
| ¼ teaspoon freshly ground black pepper | |
| ⅛ teaspoon crushed red pepper flakes, plus more for serving | |
| Toasted sesame seeds | |
| Extra virgin olive, for drizzling | |
| Toasted pita wedges (or pita chips) and/or sliced vegetables |
Steps:
| Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using. | |
| MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving. | |
| To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted. | |
| To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn. |