Whipped Feta Herb Dip whips feta cheese until light and fluffy with rich roasted garlic and loads of fresh herbs. A flavorful addition to crudites and snack platters!
Creamy, airy and packed full of wholesome ingredients this whipped dip gives snacks and party platters an instant upgrade from the ordinary.
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Farm Fresh Crudite
We’re at the peak of farm fresh produce season with delicious cucumbers, tomatoes, peppers and carrots in abundance everywhere I turn. I just can’t pass it all up! Which means my fridge full of vegetables and I’m always looking for inventive new ways to serve them.
Whether for parties, picnics or snacking I turn to crudité platters. Piled high with veggies and paired with crackers, breads and crisps veggie platters are a great way to clear my fridge. They make as many appearances at my table as antipasto and cheese plates. I love snacks and appetizers that are super versatile and make good use of whatever is in season or looks interesting at the market.
Using loads of seasonal produce and herbs Whipped Feta Herb dip combines lots of strong flavors together for one delightfully balanced bite.
My kids even love the tangy, salty flavor. I know that feta, garlic and herbs are not always the first things that pop up when thinking about kid friendly foods but trust me, even the pickiest of my kids scoop it up.
How to Make Whipped Feta Herb Dip
Whipped Feta Herb Dip starts with a creamy base of plain greek yogurt, cream cheese and feta cheese. Then add in a whole head of perfectly roasted garlic, fresh herbs and a generous amount of cracked black pepper. Serve with crudité, toasted baguette, beet crisps or pitas. Flavorful creamy dips like this are also a great spread for sandwiches or wraps. Since it keeps refrigerated for days, I make big batch of Whipped Feta Herb Dip to pack with veggies in school and work lunches all week long.
A whole head of garlic give this dip rich, nutty flavor. Roasted garlic is so good on its own – spread a little of the buttery goodness on crusty bread or pizza crust. Add to pasta sauce or blend into soups. I’ve never really found something that couldn’t benefit from a little roasted garlic, including this Whipped Feta Herb Dip.
Over the years I have refined my garlic roasting technique. I used to cut the entire top off the head of garlic and roast whole but would always have the hardest time getting all the delicious garlic out. My fingers would get sticky, the papery peel would be all over my hands and a good amount of garlic would still be stuck in the baked cloves. Instead I now remove cloves from the head, rub off the papery outer peel then trim each clove at the root end before roasting. Using this method all the roasted garlic easily slides out without leaving any sticky papery peels on my fingers.
After the garlic is roasted, the food processor does all the work to prepare this dip in seconds.
Simply pulse until light, airy and fully whipped.
Whipped Feta Herb Dip Recipe
- 1 head garlic about 10 cloves
- 4 ounces feta cheese 1/2 cup crumbled
- 4 ounces cream cheese softened
- 1/4 cup plain greek yogurt
- 1 tablespoon fresh dill
- 2 tablespoons fresh chives
- 2 tablespoons fresh basil
- 1/4 teaspoon cracked black pepper
- Preheat oven to 350 degrees.
- Separate head of garlic into individual cloves. Rub off any papery skin but do not completely peel the cloves. Trim the end off the stem end of each clove.
- Put the cloves in the center of a piece of foil, drizzle with olive oil, sprinkle with salt and gather up into a pouch.
- Bake directly on the oven rack until soft and lightly browned, about an hour.
- Open the pouch and let cool until the are cold enough to handle. Then squeeze each clove gently at the untrimmed end. Store refrigerated until ready to use.
Whipped Feta Herb Dip
- Place all ingredients in a food processor or blender and pulse until completely smooth and air has been whipped in.
- Spoon into serving dish and top with a drizzle of olive oil. Garnish with roasted garlic cloves and fresh herbs.
- Store covered in the refrigerator until ready to serve, up to 3 days. Serve with vegetables, pita chips, beet crisps or toasted baguette.