A few weeks ago, before Austin turned into the 5th circle of Hell as far as the temperatures are concerned, some friends and I went to a new Mediterranean restaurant and treated ourselves to some drinks and tapas. I say that as if we don’t always treat ourselves, but life’s too short and after been cooped up for a year, it’s time to live a little.
ANYWAY. We ended up ordering several things, as tapas implies, and one of the best was this whipped feta dish. I looked up on their website how much it costs because this was weeks ago at this point and I couldn’t remember, and their “catering” size which is equivalent to what I made, was $34!! The actually portion we got was $11 which I still thought I could make for less and I think I nailed it.
Another perk of this is that there’s no actual cooking required (unless you’re like me and could only find raw pistachios so had to toast them) so it’s very summer-friendly. It’s salty, rich, and delectable – three adjectives that I would like to think also describe myself.
If you want to cook along with me, I have uploaded a video on YouTube where I show just how easy this is!
Whipped Feta
Ingredients
8oz feta, cubed or crumbles
2 cloves garlic, minced
1/3 to 1/2 cup whole milk Greek yogurt
1/3 to 1/2 cup sour cream
1 tbsp lemon zest, divided
1/3 cup chopped roasted pistachios
Fresh cracked pepper
To Serve:
pita bread, pretzel chips, cucumbers
Instructions:
In a food processor, combine the 8oz feta, 2 cloves minced garlic, 1/3 cup whole milk Greek yogurt, 1/3 cup sour cream, and 1/2 tbsp of the lemon zest. Let the food processor run on high and thoroughly combine everything, scraping down the sides as needed. If you want a thinner dip, you can add the remaining greek yogurt and sour cream. Pulse to thoroughly combine.
To plate, remove the blade from the food processor and scoop all of the whipped feta onto a plate or in a bowl. Top with 1/3 cup chopped pistachios, the other 1/2 tbsp of lemon zest, and a large pinch or few cranks of black pepper.
Serve with pita bread, pretzel chips, cucumbers, or whatever you’d like. This also makes a delicious spread for bagels with lox.
*If you don’t want to get both Greek yogurt and sour cream, you can substitute the same quantity of one for the other without any issues!
Happy Eating!
Kelly
I have some feta in my refrigerator so I may have to try it! Having friends over next Tuesday for drinks and appetizers.