Whipped Feta Is The Simplest Dip You Will Ever Make (2024)

FAQs

What is feta dip made of? ›

All you do is blend feta, cream cheese, a smidge of garlic, lemon zest and olive oil in a food processor, then spread it on a plate and sprinkle/drizzle with toppings. It all just takes a lazy 30 seconds.

One serving has 155 calories, 7.5 grams of protein, and only 2.5 grams of carbs. To reduce the calorie count, eat it with fresh vegetables, like carrot sticks, bell pepper strips, and cucumber slices, instead of bread or chips.

While it's tempting to continue blending to achieve a completely smooth dip, doing so can damage the protein structure in the cheese and prevent it from holding the air that gives a whipped texture. To fix runny feta dip, simply add more feta cheese and blend until the desired consistency is reached.

In a food processor, add the feta, yogurt, olive oil, lemon juice and garlic. Process until smooth. For a thinner consistency, add a little more yogurt or a few tablespoons water. Once done, spread the whipped feta on a plate.

French Feta is made with Lacaune sheep's milk (if you remember, that's the sheep breed used for Roquefort production). It has a softer and creamier texture that Greek Feta and a milder, less tangy flavor (though it's sharper than Israeli Feta).

While feta cheese provides you with an excellent source of nutrients like calcium and protein, it also contains high amounts of sodium and saturated fat. Feta is lower in fat than many other cheeses, however, and is considered a reasonable option to eat in moderation.

Cheese variants such as Feta, low-fat cottage cheese, cheddar, swiss, and parmesan are excellent choices for weight loss, especially regarding reducing belly fat. Not only are these cheeses full of beneficial nutrients, but they also come in low-calorie servings.

One ounce (28 grams) of cheddar or parmesan contains more than 110 calories and 7 grams of fat, while 1 ounce of feta has only 74 calories and 6 grams of fat (2, 3, 4). Additionally, it contains more calcium and B vitamins than other cheeses like mozzarella, ricotta, cottage cheese or goat cheese (2, 5, 6, 7, 8).

It will thicken more after storing in the refrigerator. How you use the spread, and whether you think of it as a dip or a spread in the first place, is your choice. Once it's blended to a spreadable consistency, the options are endless.

How to whip feta without a food processor? ›

A creamier and smoother variant of the original Greek Feta cheese, Danish Feta (also called Danish White) is made from cow's milk. Though it isn't authentic, the Danish type of feta wins hearts over with its mild flavour and ability to be cubed and sliced without crumbling.

“So if the product starts to smell yeasty, like proofed bread dough, the product has gone bad.” Harsh, unbalanced flavors: Feta should taste like fresh, mildly tangy dairy. If your feta tastes overly piquant, bitter, rancid, or otherwise unbalanced, it's past its prime.

In cheeses with colorants, such as annatto, pink discoloration is thought to be a result of factors (oxidation, precipitation, temperature, and photooxidation) affecting the constituents of the colorant itself (1, 5).

Cover feta pieces with olive oil, seal and refrigerate. It lasts for a few months in the refrigerator. Use immediately or after 2 days for a more aromatic feta. Before serving, remove a few pieces of feta from the jar and let it come into room temperature.

Feta is made by separating and curing curds from milk using bacteria and enzymes. Traditional feta is made from 100% sheep's milk or a combination of sheep's milk and up to 30% goat's milk, but feta produced outside the EU may also contain cow's milk.

Tzatziki is a Greek dip consisting of yogurt, cucumbers, garlic, herbs and spices such as dill, mint, or parsley. This dip is usually best served cold with meat dishes and can be enjoyed as a simple dip.

Queso fresco is made by curdling the milk with an acid like vinegar or lemon juice, leading to its fresh taste and mild tanginess. Feta, conversely, relies on natural fermentation, resulting in its characteristically sharp and salty flavor.

This simple Greek salad recipe, or Horiatiki, keeps things traditional. No need to fuss with a dressing, just toss ripe tomatoes, cucumber, green bell pepper, onion, olives with good olive oil and red wine vinegar, top with tangy feta cheese, and you're all set! Serve as a quick and easy first course or side salad.