Several months ago, I discovered something that changed my world. Yes, that might sound a little dramatic, but really…it changed my world. Food is one of my passions, and when I discover something new that I can’t stop obsessing over, it’s deserving of the “changed my world” proclamation.
That something was whipped feta.
Hands down, this feta dip is one of the best things I’ve ever made or eaten. It’s ridiculously simple and people go nuts for it. To quote my sister-in-law: “This dip is LEGIT.” When you put a bowl of this out, it disappears before you know it, and you can hear people saying “God, dip, I just can’t quit you.”
I have to thank Jessica for introducing me to the wonder of whipped feta. Her even simpler version is an awesome way to go. Me being me…couldn’t just leave it alone…and I had to toy with the recipe a tad. I followed the basic method for whipping the feta, but I added in some flavors of my own: white wine (just a splash), garlic, and fresh thyme.
The result was an incredibly addictive snack that Dan and I ate for weeks and weeks straight. I’ve served this dip to several people, and they always ask for the recipe. When they share it with their family and friends, THEY then ask for the recipe. It’s spreading like wildfire in my little circle. I’m happy to oblige the requests for this recipe because I want everyone to know just how amazing it is. I want people to join me in my addiction. I’m an enabler for cheese addicts.
So, here I am, sharing it with you. Try this out. Fo’ real. But take this warning seriously: once you start, you can’t stop. I purposely stopped buying feta cheese for a couple weeks because Dan and I could NOT stop eating this. We would finish a batch, and if I had feta in the fridge, I’d whip up another batch almost immediately. We had to go cold turkey for a couple weeks.
It was bad…but bad in the most awesome way possible.
Spoken like a true cheese addict.
1 block of feta cheese (about 8 oz)
1 block of cream cheese, softened (I use reduced fat - you really can't tell the difference!)
1 garlic clove, minced
4-5 sprigs of fresh thyme, stemmed and chopped
Drizzle of dry white wine (optional)
Crackers, baguette, or veggies, for serving
Place the feta cheese in the bowl of a food processor and pulse until finely broken up. Add in the cream cheese, garlic, and thyme and blend the mixture until completely smooth.
Add in the wine and season with salt and pepper to taste. Blend again. Transfer the dip to a container, cover, and chill for a couple hours before eating. You can definitely eat it right away, but I find that it tastes even better after the flavors have some time to meld.
Before serving, allow the dip to return to room temperature. Serve with crackers, toasted baguette, or veggies.
Adapted from here.