This creamy whipped feta dip has been everything the last three days. Its been a dip, a sandwich spread, then blitzed with buttermilk along with a few other things for a salad dressing.
I love it when I can repurpose and rework any given food and extend its life. But who am I kidding? I love it when that happens with pretty much anything. Except when my son tells me he’s been rotating the same three pairs of boxers because all his other ones are too tight.
Ewww. Ewww . . . .and . . . . ewwwwww times 10 jillion!
The upside—new week, new underwear(s) and a new batch of this whipped feta dip recipe so things can only get better from last week. Onward and upward!
Whipped Feta Dip
Yield: Makes 1 1/2 cup
- 8 ounces feta, crumbled
- 4 ounces cream cheese
- 3 tablespoons olive oil
- 1 teaspoon minced fresh parsley
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Place feta in a food processor bowl fitted with the blade attachment, pulse until blended. With the motor running, add olive oil and remaining ingredients, pulse to combine.