I don’t even know what to say.
This whipped feta has honestly changed how I eat. It’s so creamy and flavorful that I find myself pairing small portions of vegetables with it just to have something to scoop. For weeks the idea of whipped feta nagged at me—I wasn’t sure where I’d first seen it, but once I tried it, I understood why it’s become such a favorite.
Traditional crumbled feta is delicious but can be awkward to eat—crumbles fall off pita, slide off pizza and scatter across salads. Whipping feta solves that problem and transforms the texture into something spreadable and luxurious.
I mostly spread mine on toast and ended up eating almost the whole batch that way. It’s simple, creamy and packed with flavor. I tested three variations—regular cream cheese, whipped cream cheese and Greek yogurt—and whipped cream cheese was my favorite. The lightness it adds makes the feta irresistibly smooth.
One of the best things about whipped feta is its versatility. With just feta and cream cheese it’s deliciously creamy on its own, but you can easily add flavors to suit your taste. Try mixing in roasted red peppers, fresh herbs, garlic oil, or fold in a bit of yogurt for tang. Use it as a spread on toast or pizza, stir it into salads or soups, or serve it as a dip with vegetables or pita. Right after whipping it’s slightly warm and very spreadable, and it also keeps nicely chilled.
Make this whenever you want an easy, impressive appetizer or snack. Whip your feta and enjoy.
How To Make Whipped Feta
5 minutes
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Ingredients
- 8 ounces feta cheese, crumbled and at room temperature
- 3 ounces whipped cream cheese, at room temperature
Instructions
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Add crumbled feta to a food processor and pulse until small crumbs remain. Add the whipped cream cheese and puree for 4–5 minutes, scraping down the sides when necessary, until the mixture is very smooth and creamy. Serve immediately or chill and serve later.
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Optional toppings: roasted tomatoes, fresh herbs, roasted garlic oil, or a drizzle of olive oil.
Notes
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Whip it good.