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Whipped Feta Dip

This smooth, creamy dip has two ways to top it: A savory and salty red pepper tapenade, or fresh and zesty cucumber-lemon topping.

Ingredients

    • Red Pepper Topping
    • ½ cup (125 mL) roasted red peppers, drained
    • ¼ cup (60 mL) Kalamata olives, pitted
    • ¼ cup (60 mL) artichoke hearts, drained
    • 1 tbsp (15 mL) olive oil
    • Cucumber-Lemon Topping
    • ¼ cup (60 mL) loosely packed fresh parsley
    • ½ seedless cucumber, cut into 1" (2.5‑cm) chunks
    • 1 lemon, zested
    • ½ tbsp (7 mL) olive oil
    • Whipped Feta
    • 6 oz. (175 g) feta cheese, crumbled
    • ½ cup (125 mL) plain yogurt (Greek or regular) or sour cream

Directions

  1. Choose which topping to make in the Electric Twist & Chop:
  2. • For the Red Pepper Topping, add the red peppers, olives, and artichokes to the bowl. Press START and pour the oil into the hole; blend until mostly smooth. Remove from the bowl.
  3. • For the Cucumber-Lemon Topping, add the parsley, cucumber, and lemon zest to the bowl. Pour the oil into the hole, then PULSE until roughly chopped. Remove from the bowl.
  4. For the Whipped Feta, add the ingredients to the to the bowl of the Electric Twist & Chop. Press START and blend until mostly smooth, stopping to scrape the sides of the bowl as needed.
  5. Spread the feta onto a serving plate and add your topping. Serve with pita chips, raw vegetables, or crackers.