This creamy whipped feta recipe is so flavorful with roasted garlic and veggies. It makes the perfect appy for your holiday gathering.
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)
sourdough bread (toasted)
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.
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.
- 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