Whipped Feta with Honey
Whipped feta turns a crumbly, salty cheese into something silky, spreadable and far more versatile than the block it came from. A few minutes in a food processor with a little liquid and it becomes a dip, a spread, a topping or a dressing — and finished with honey, it is one of the best five-minute things you can put on a table.
Why whipping changes feta
Feta is a brined, drained cheese — low in fat and high in salt. Whipping breaks down its protein structure and whips in air and liquid, lightening the texture and spreading the salt evenly. You are not changing the flavour so much as the delivery.
Ingredients
- 200 g feta, broken into chunks
- 3–4 tablespoons Greek yoghurt (or crème fraîche)
- 2 tablespoons olive oil
- A squeeze of lemon juice
- Black pepper
- To finish: a good honey, more olive oil, chilli flakes, toasted sesame or fresh herbs
Method
- Put the feta, yoghurt, olive oil and lemon juice in a food processor.
- Blitz for a full minute, scraping down once, until completely smooth and fluffy. It will look crumbly at first — keep going.
- Taste. Adjust with more lemon for brightness or more yoghurt for creaminess.
- Spread on a plate with a swoosh, drizzle with honey and olive oil and finish with chilli flakes and pepper.
Controlling the salt
Feta varies enormously in saltiness. If yours is very salty, soak the chunks in cold water for 10–20 minutes before whipping, then drain. If it is mild, you may want a pinch of salt. Always taste at the end, not the start.
Ways to use it
- As a dip with pita, flatbread or raw vegetables
- Spread on toast and topped with roasted tomatoes
- Dolloped over roasted carrots, beetroot or aubergine
- Thinned with water as a dressing for grain salads
Make-ahead
It keeps in the fridge for three to four days in a sealed container. Bring to room temperature and give it a stir before serving; add the honey at the last minute. See our feta guide for choosing a good block, and our feta filo triangles for another use.
