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Whipped Feta Dip with Za'atar

Amanda Powell
Course Appetizer
Servings 2 cups


  • 1 lbs feta see notes
  • ½ cup extra virgin olive oil plus more if needed and more for topping
  • tablespoons fresh lemon juice
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground pepper
  • 2 teaspoons za'atar plus more for topping


  • In a food processor add the feta, oil, lemon juice, cayenne, pepper, and za'atar.
  • Pulse until creamy. Drizzle in more extra virgin olive oil if needed to get the consistency you want.
  • Place in a bowl and top with more extra virgin olive oil and za'atar.
  • Store in an airtight container in a refrigerator for up to 4 days.


  • Use feta that was stored in brine. Rinse the feta and gently pat dry before using. Do not use crumbled feta.