Whipped feta two ways: black garlic & cream cheese and ricotta & lemon

June recipe 2022 – Shavuot and beyond…

Whipped feta is such a deliciously ingenious way to make easy tasty dips. You can be as creative as you like and there are endless combinations. You can whip feta with cream cheese or ricotta as I propose here, but also Greek yogurt for a sharper and more authentic Greek flavour, or sour cream or crème fresh. The end results are all slightly different so do try the one you like best. Lemon usually goes great and black garlic is a wonderful addition, giving a hidden addictive kick. Be creative as well with the toppings, using your favourite nuts, seeds, olives or ever sun-dried tomatoes. It is best made and served but can be kept for up to two days in the fridge.

Serves 4-6

Prep Time: 15 min

Photo: Inbal Bar-Oz

Ingredients

For the black garlic and cream cheese whip:

• 100g feta cheese

• 80g cream cheese, such as Philadelphia

• 5 cloves of black garlic, plus extra to garnish

• Grated zest of half a lemon

• 1 tablespoon extra-virgin olive oil, plus extra for drizzling

• Chopped pistachio, pomegranate seeds and rose petals to garnish (optional)

For the ricotta and lemon whip:

• 100g feta cheese

• 80g ricotta cheese

• Grated zest of 1 lemon

• 1 tablespoon extra-virgin olive oil

• Kalamata olives, toasted pine nuts, zaatar and basil to garnish (optional)

Method

For the black garlic and cream cheese whipped feta, combine the feta and cream cheese in a small blender or food processor and mix it for about 30 seconds. Then add the black garlic cloves, the lemon zest and 1 tablespoon of olive oil – ideally added slowly whilst mixing if your mixer has an entry hole, or else all at once. Mix for about 2 minutes until completely smooth and silky.

Transfer into a dip serving bowl and keep covered and refrigerated if not serving straight away. When ready to serve, garnish with pistachio, black garlic cloves, pomegranate seeds and rose petals - or with your favourite nuts and mixed seeds. Drizzle extra virgin olive oil and serve with thins, crackers or crudites.

For the ricotta and lemon whipped feta, combine the feta and ricotta in a small blender or food processor and mix it for about 30 seconds. Then add the lemon zest and 1 tablespoon of olive oil – ideally added slowly whilst mixing if your mixer has an entry hole, or else all at once. Mix for about 2 minutes until completely smooth and silky.

Transfer into a dip serving bowl and keep covered and refrigerated if not serving straight away. When ready to serve, garnish with kalamata olives, toasted pine nuts, zaatar and fresh basil - or simply with extra grated lemon and basil. Drizzle extra virgin olive oil and serve with thins, crackers or crudites.