This whipped feta dip is about to become a favorite appetizer for all of your fall parties. It’s creamy and salty like any good snack should be and can be topped with herbs or chili flakes.
This is one of the recipes that started as a ‘clean out the fridge’ snack. Chris pulled this seemingly out of thin air one evening and I thought it was definitely worth sharing. It’s a nice snack or charcuterie addition for crackers, bread and vegetable dippers. I love hummus, but this is an awesome creamy, savory spread to add to the mix.
Whipped feta dip is as simple as it gets. The base is ricotta, feta and olive oil while the rest of the flavor just comes from a few spices and herbs. My personal favorite way to eat this is with cucumber to dip. Since cucumber has such high water content, it’s a good balance to the salty feta. You also only need a little to get a big hit of flavor that lasts.
Now from a food styling perspective anything smooth in texture that’s a single color can be problematic. If you think about it, a smoothie bowl without the designed toppings that rest on top of the smoothie would never have become a trend. Sometimes, even if the base is good, you need to work on some garnishing. I think this same concept goes for outfits. Find your garnish if you like to work with simple basics.
Feta DipCarlene Thomas
- 1/3 cup full fat ricotta
- 1 cup roughly crumbled feta
- 2 1/2 Tablespoons extra virgin olive oil
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon red pepper flakes with extra for garnish
- 1/2 Tablespoon chopped fresh dill
- 1/2 Tablespoon chopped fresh Italian parsley
- 1/4 teaspoon minced garlic
- 1/2 teaspoon golden flax seed
- Add ricotta, feta and olive oil to a food processor. Blend until smooth. Add red pepper flakes and worcestershire sauce. Blend. Scoop into bowl drizzle with extra olive oil. Garnish with herbs, flax, garlic and red pepper flakes.
- Serve with crackers, bread or vegetable dippers.
Healthy, curated living from a dietitian nutritionist and recipe developer.