Whipped Feta with Roasted Garlic, Red Pepper and Chili Olives

Have you ever had whipped feta before? If not, then you’re seriously missing out. As someone who is Greek, feta is obviously one of my fav cheeses. It also can be used in so many different ways in recipes, which is why I love it so much. This whipped feta with roasted garlic, red pepper, and chili olives is so flavorful and the perfect appetizer for your holiday party or gathering. 

Why you’ll love this whipped feta: 

• Quick Prep: Make this whipped feta in only 20-minutes and have it on the table in an hour 
• Flavorful: The roasted garlic, red peppers, and chili olives all add so much depth to this recipe 
• Easy: It doesn’t take an expert to make this but it’ll seem like you’re a professional chef when you serve it 

Ingredient Notes: 

Whipped Feta: To whip feta you basically take your fav feta cheese and add in Greek yogurt and seasoning. In this case, I used lemon. You whip it all together and you get this smooth, creamy consistency that is so good.

Roasted Veggies: Switch up the veggies in this dish to make different variations or use whatever you have on hand. 

How to make whipped feta: 

1. Preheat oven to 400F and line a baking sheet with parchment paper.
2. Cut the red pepper into three or four large pieces, removing all of the seeds. Transfer onto a baking tray faced-down. Drizzle with olive oil and bake for 30 – 35 minutes, until soft and completely roasted. Flip peppers halfway.  Set aside to cool.
3. Cut the top of the garlic to expose the cloves. Drizzle the top with olive oil and wrap in tin foil. Place into the oven and bake for 30-40 minutes until roasted. 
4. Transfer the whole, pitted olives into a small baking dish, and bake for 20 minutes with olive oil and chili flakes until fragrant, slightly golden, and splitting on top. Allow cooling.
5. In a medium-sized bowl, add the vegan feta/feta cheese, and break it into small pieces using a fork. Add the Vegan Yoghurt/Greek yogurt, lemon juice, and lemon zest. Using a hand mixer, whip the feta mixture until smooth and light.  Cover with plastic wrap and set aside in the fridge.  As that sits, prepare the toppings.
6. Using a sharp knife, cut the roasted red pepper into strips, then quarter. Carefully remove the garlic cloves from the skin and cut them into smaller pieces. Slice all of the olives in half. Arrange all of the roasted vegetables on top of the whipped feta. Garnish with fresh parsley, drizzled olive oil, salt, and pepper. 
7. Enjoy immediately with toasted sourdough, pitas, vegetables, or anything your heart desires.

Expert Tips & FAQ: 

Get Creative: Have fun with it! Add other spices or toppings to your whipped feta!

Storage: Store whipped feta in the fridge in a tightly sealed container for 3 – 5 days.

How do I make this recipe vegan? Just swap out the regular feta for your fav plant-based version.            

Other comforting recipes you’ll love:

• Vegan Bean & Lentil Chili 
• Creamy Tomato & Garlic Pasta
• Vegan Baked Potato Soup
• Easy Vegan Pot Pies 
• Brown Butter and Spice Sweet Potato Casserole

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Whipped Feta with Roasted Garlic, Red Pepper and Chili Olives

★★★★★ 5 from 4 reviews

• Author: Maria Koutsogiannis
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6-8 1x
• Category: Vegetarian, Vegan Appetizers
• Cuisine: Mediterranean Inspired
• Diet: Vegetarian

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Description

This creamy whipped feta recipe is so flavorful with roasted garlic and veggies. It makes the perfect appy for your holiday gathering.

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Ingredients

Scale 1x2x3x

For the Whipped Feta:

1 ¼ cup vegan or regular feta cheese

½ cup vegan thick yogurt or Greek yogurt

1 tbsp fresh lemon juice

1 tbsp fresh lemon zest

For the Roasted vegetables: 

1 red pepper

1 whole head of garlic 

1 ½ cup olives (without pits)

1 tsp chili flakes

3 tbsp olive oil (divide as seen necessary)

salt

black pepper

fresh parsley

sourdough bread (toasted)

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Instructions

Preheat oven to 400F and line a baking sheet with parchment paper.

Cut the red pepper into three or four large pieces, removing all of the seeds. Transfer onto a baking tray faced-down. Drizzle with olive oil and bake for 30 – 35 minutes, until soft and completely roasted. Flip peppers halfway.  Set aside to cool.

Cut the top of the garlic to expose the cloves. Drizzle the top with olive oil and wrap in tin foil. Place into the oven and bake for 30-40 minutes until roasted. 

Transfer the whole, pitted olives into a small baking dish, and bake for 20 minutes with olive oil and chili flakes until fragrant, slightly golden, and splitting on top. Allow cooling.

In a medium-sized bowl, add the vegan feta/feta cheese, and break it into small pieces using a fork. Add the Vegan Yoghurt/Greek yogurt, lemon juice, and lemon zest. Using a hand mixer, whip the feta mixture until smooth and light.  Cover with plastic wrap and set aside in the fridge.  As that sits, prepare the toppings.

Using a sharp knife, cut the roasted red pepper into strips, then quarter. Carefully remove the garlic cloves from the skin and cut them into smaller pieces. Slice all of the olives in half. Arrange all of the roasted vegetables on top of the whipped feta. Garnish with fresh parsley, drizzled olive oil, salt, and pepper. 

Enjoy immediately with toasted sourdough, pitas, vegetables, or anything your heart desires.

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Notes

Swap any of the roasted veggies with others of your choosing!

Have fun with it! Add other spices or toppings to your whipped feta!

Store whipped feta in the fridge in a tightly sealed container for 3 – 5 days.

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Nutrition

• Serving Size: 8
• Calories: 147
• Sugar: 1.8g
• Sodium: 542.8mg
• Fat: 11.3g
• Saturated Fat: 4.4g
• Unsaturated Fat: 0.8g
• Trans Fat: 0g
• Carbohydrates: 10.1g
• Fiber: 1.1g
• Protein: 5.4g
• Cholesterol: 20.9mg

Keywords: dip, recipe, cheese