Whipped Feta Garlic Spread (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon freshly squeezed lemon juice
02 -
1 pinch dried dill
03 -
2-3 garlic cloves, peeled
04 -
80 milliliters plain Greek yogurt
05 -
170 grams feta cheese, crumbled
06 -
1 teaspoon dried oregano
07 -
113 grams cream cheese, at room temp
→ Optional Garnishes
08 -
Fresh black pepper, crack it on top if you want
09 -
Some fresh basil leaves
10 -
1 Roma tomato, chopped up
# Instructions:
01 -
Want it hot? Stick the mix in a baking dish, cover it up, and warm in the oven at 175°C for about 25 minutes. Add garnishes after it’s done.
02 -
Scoop the creamy blend into your bowl, toss on diced tomato, basil, and a grind of pepper if you like. Eat right away or stash it in the fridge until you need it.
03 -
Now throw in your feta, yogurt, whole garlic cloves, oregano, dill, and lemon juice with the cream cheese. Give it all a spin in the processor until it's super creamy and mixed well.
04 -
Kick things off by whipping the cream cheese in your food processor. Make sure it’s totally smooth.
# Notes:
01 -
If you’re out of Greek yogurt, swap in mayo, sour cream, or even cottage cheese for a twist on taste and texture.
02 -
For a cool crunchy Naan snack, brush bread with olive oil and a sprinkle of kosher salt, bake at 190°C for about 8-10 minutes until it crisps up.
03 -
Stash leftovers in a good sealed container in the fridge—they’ll be good for five days.