Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Whipped feta dip – easy and thrifty! Recipe
This creamy Whipped Feta Dip will prevent on all these days you want one thing quick however fabulous to take to gatherings! I like that it’s additionally low price range and will be made prematurely. The dip toppings actually make this, so don’t skip them!
Serve with frivolously toasted bread or pita, else for a wholesome and vibrant take, with crisp uncooked greens (aka crudités).
Should you’re ever in want of one thing fast however home made to interrupt out at a gathering, this Creamy Feta Dip will save the day. All you do is mix feta, cream cheese or yogurt, a smidge of garlic, lemon zest and olive oil in a meals processor, then unfold it on a plate and sprinkle/drizzle with toppings.
All of it simply takes a lazy 30 seconds. How simple is that??
No meals processor? No worries! Simply use a stick blender as an alternative.
Right here’s what it is advisable to make this Feta Dip.
1. The dip itself
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Danish feta – The kind of feta I’m utilizing as we speak known as “Danish feta” right here in Australia (additionally known as “Danish white”). It’s completely different to the well-known conventional Greek feta as a result of it has a creamy reasonably than crumbly texture. That is what makes it splendid to make use of for making this feta dip as a result of it’s comes out extremely clean with little or no blitzing!
Crumbly Greek feta works effective and might be extra genuine to make use of in the event you’re aiming for a conventional Greek mezze dip. However simply bear in mind that the dip will find yourself with faint graininess to it irrespective of how lengthy you blitz for. The one solution to take away it’s to move it by way of a effective mesh strainer. Actually, a lot simpler simply to make use of Danish feta!
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Cream cheese and olive oil – These add a bit of additional fats for smoothness and richness to the dip. I discover that utilizing feta alone is a little bit too briney and sharp, for my style. Substitute the cream cheese with yogurt that I actually do favor cream cheese for a barely rounder end to the dip.
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Garlic – Just a bit bit, 1/4 teaspoon, because the flavour of uncooked garlic in that is truly fairly harsh! I believed left in a single day it will soften and meld with the opposite flavours higher however it didn’t. So I maintain again quite a bit on the garlic on this recipe!
I exploit a garlic press – fast and straightforward. Should you don’t have one, you possibly can grate the garlic utilizing a microplane or “smear” finely minced garlic to make a paste utilizing the facet of a knife. If making a paste, scale back to 1/8 teaspoon (as paste is extra intense than utilizing a garlic press).
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Lemon zest – Provides a little bit of vivid lemon flavour. It’s non-obligatory, however I actually do suppose it provides a little bit one thing.
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Salt – Provided that you suppose it wants it.
2. Toppings
Listed here are the toppings I’ve chosen. This dip is a clean canvas for experimenting with toppings, although! I’ve supplied another recommendations under.
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Honey – The hero topping! The mixture of candy honey with salty cheese is a basic cheeseboard flavour pairing so it comes as no shock that it really works extraordinarily effectively with Feta Dip too. Don’t maintain again on the honey! Belief me. Various: Maple syrup
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Olive oil – For additional richness, and in addition for visuals. Lovely puddles of golden olive oil dappling the white dip floor simply seems to be so interesting.
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Pistachios or different nuts of alternative. I like pistachios for flavour and for his or her pretty inexperienced color. Almonds, walnuts, macadamia and hazelnuts would additionally work effectively.
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Chilli flakes / purple pepper flakes – Only a pinch, for a touch of heat!
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Lemon zest – Elective, for an extra last sprinkle of contemporary lemon. If I’m lengthy on lemons, I’ll add it. However most of the time lately, I appear to have fruit bowls crammed with white zest-less lemons!
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Parsley – Actually, I simply add a pinch of a bit of additional inexperienced color. Take into account it completely non-obligatory! For flavour, coriander/cilantro or mint could be fabulous, roughly torn and scattered over.
Extra topping choices
There are few dips on this world with so many topping potentialities! Some recommendations: maple syrup, different nuts and seeds (almonds, walnuts, hazelnuts, pecans, macadamia, pepitas, sunflower seeds), dried fruit (cranberries, bitter cherries, apricots), olives, solar dried tomatoes, artichokes or different pickled issues, cilantro/coriander.
This can be a onerous one….. you’re certain you’re prepared for it??? Dump and blitz! 😉
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Blitz – Put every part besides the oil in a meals processor and blitz till clean, scraping down the edges a few times. It can take 10 to twenty seconds in the event you’re utilizing creamy Danish feta, because the recipe requires. It could take a couple of minutes in the event you’re utilizing crumbly Greek feta.
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Olive oil – With the motor working, slowly pour the oil in by way of the feeder, then blitz for an extra 10 seconds on excessive till it comes collectively right into a clean creamy dip.
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Unfold in shallow bowl – Scrape out and unfold the dip in a really shallow bowled plate or a traditional plate so it’s round 1.5 cm thick (0.6″). We wish a great quantity of floor space right here so each scoop has a pleasant ratio of toppings to dip!
Dents & swirls – Make huge dents/swirls throughout the floor of the dip utilizing the again of a dessert spoon. No must channel your Picasso inside, as soon as it’s coated in toppings nobody can inform in the event you’ve created artwork or a complete random mess together with your swirls (latter for me!). We simply need good huge dents for swimming pools of honey and olive oil to settle in.
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Toppings – Drizzle and sprinkle with toppings. Then that’s it! You’re carried out. Prepared for dunking and scooping!
My favorite factor to serve the dip with is thick slices of baguette warmed within the oven. I don’t even toast it till golden, I simply pop the bread within the oven to heat it up. Different carb choices embody:
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Lebanese bread, reduce into wedges – a superb low-cost possibility (and quick to do, simply stack and reduce with a knife)
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Pita or different flatbreads reduce into items
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Ritz or different crackers of alternative
Then after all, in the event you favor to convey on a riot of attractively vivid color whereas engaging individuals to eat their greens, you might assemble an enormous uncooked / par-cooked vegetable platter for the Feta Dip. That’s crudités, for the luxury amongst you. Me, I’ll at all times name them veggie sticks! – Johnsat x
PS. I do know I’ve pitched this as a glorious categorical occasion meals. However everyone is aware of it’s simply as excellent for lazy Sunday afternoons, with simply you, the solar, a e book and a glass of your favorite wine in hand.
Ingredients
- 400g / 10 oz Danish feta , at room temp (ie. the creamy sort, not crumbly Greek sort, Note 1)
- 125g/ 4 oz cream cheese (at room temp) or 3/4 cup yogurt (Note 2)
- 1/4 tsp garlic , crushed using garlic press (Note 3)
- 1 1/2 tsp lemon zest , optional
- 3 tbsp extra virgin olive oil
- 3 tbsp honey
- 1 tbsp extra virgin olive oil
- 2 tbsp pistachios , roughly chopped
- 1/2 tsp parsley , finely minced
- Pinch of chilli / red pepper flakes , optional
- Sprinkle of lemon zest , optional
- Thick slices of bread , warmed
- Lebanese , pita or flat bread wedges
- Crackers
- Veggie sticks (ie crudités)
Instructions
- Feta Dip: Place all ingredients except the oil in a food processor. Blitz on high for 10 seconds or until pretty smooth, scraping down the sides once. (You could also use a stick blender, but a stand mixer will not work)
- Olive oil: With the motor running, slowly pour the olive oil through the feeder then blitz until the dip is smooth and creamy, scraping down the sides as needed.
- Spread on a shallow bowl-plate / regular plate so it's around 1.5cm / 0.6" thick. Use the back of a spoon to create swirls for the honey and oil to pool in.
- Drizzle over the honey and olive oil. Sprinkle with pistachios, parsley, chilli and lemon. Serve immediately with dippers of choice!
Notes
1. Danish feta is a type of feta that is smooth, more like cream cheese. It’s a different texture to crumbly Greek feta, but with a similar briny salty flavour. It blends to make a 100% smooth dip. Greek feta works too but you’ll end up with a faintly grainy texture (and you will need to blitz for a few minutes). The only way to make it 100% smooth is to strain it. Not a deal breaker, it’s still tasty and creamy!
2. Cream cheese – Yogurt and sour cream also work but cut them down to 1/3 cup.
3. Garlic – The taste of garlic is really prominent in this dip so don’t go crazy with it even if you’re a garlic lover like me! If you don’t have a garlic press, use a microplane or similar to make a garlic paste but reduce to 1/8 tsp. You can also use the side of a knife to smear chopped garlic into a paste.
4. Other topping options – This dip will go with so many things! Think: cheeseboard and mezze items. Maple syrup instead of honey, other nuts and seeds (almonds, walnuts, hazelnuts, pecans, macadamia, pepitas, sunflower seeds), dried fruit (cranberries, sour cherries, apricots), olives, sun dried tomatoes, artichokes or other pickled things, cilantro/coriander.
5. Keeps 3 days in the fridge without toppings. Top just before serving as the dip will start to perspire after around 30 minutes.
6. Nutrition per serve assuming 10 servings, no bread etc included.
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