Greek yogurt is the perfect base to make tangy and salty feta cheese spreadable. This basic recipe can be gussied up with fresh herbs, like dill, mint, or oregano—blend them in to more fully incorporate them, or finely chop them and stir them in after blending. Feel free to adjust the ratio of cheese to yogurt, adding more feta for a thicker result or more yogurt for a thinner one, keeping in mind that the spread will thicken after it’s stored in the refrigerator.
Versatile whipped feta cheese can be served as a dip, slathered on toasts and sandwiches, dolloped into soups, and more.
- Makes about 2 cups
- 10 minutes
- 8 ounces (225g) feta cheese
- 3/4 cup Greek yogurt (6 ounces; 170g)
- 1 medium clove garlic, minced
- 1 tablespoon (15ml) extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper (optional)
In a food processor bowl or blender jar, or using a tall and narrow vessel suitable for an immersion blender, combine feta, yogurt, and garlic, then blend or process until very smooth, scraping down sides as necessary. Add olive oil and blend until incorporated.
If desired, pass spread through a fine-mesh strainer for an even silkier texture.
Season with salt, if needed, and pepper, if using, then use as desired.