Whipped Feta and Dill
This whipped feta is creamy, tangy, and a little indulgent. It is perfect for spreading on crustini or dolloping atop your asparagus soup. You can make it with Greek yogurt or cream cheese, but I used sour cream because that is what I had on hand. Sometimes the best flavors come from a little improvisation. Fresh dill adds a bright, herby note, and a squeeze of lemon lifts it all to feel fresh and elevated.
Trevor first made this as a topping for my one-pot Fennel, Caper, and Tuscan Kale Salmon dish, and we ended up with loads of leftovers. Smeared on crackers, it is irresistible, and it became the perfect creamy, tangy addition to the asparagus soup.
Smear it, dollop it, or dive right in!
Ingredients (makes about ½ cup)
4 oz feta cheese, crumbled
2–3 tbsp sour cream
1–2 tsp olive oil
1–2 tsp fresh lemon juice
1–2 tsp fresh dill, chopped
Freshly cracked black pepper to taste
4 Easy Steps
In a food processor or small blender, add feta, sour cream, olive oil, lemon juice, and dill.
Blend until creamy and light, scraping down the sides as needed.
Taste and add more dill, lemon juice, or pepper if desired.
Smear on crustini, dollop on soup, spread on crackers, or just dip into it.