A wonderful dip, sauce or side for meat, fish and vegetables.
This creamy yoghurt and feta whip has a velvety texture and a luxuriously smooth salty taste that rolls around your tongue and mouth in an almost seductive way. Its versatility and addictive taste make it extremely easy to eat and combine with other ingredients.
Best whipped feta yoghurt recipe
Full-fat, thick Greek or Turkish yoghurt blended with olive oil and lemon juice until silky smooth. The topping of charred spring onions, toasted pine nuts and dill fonds adds another level of pleasing textural contrast and a desirable crunch to every bite of creamy whip.
How to serve Creamy Yoghurt Feta Whip
Simply serve in a bowl alongside toasted bread, pita, nacho chips, vegetable sticks or anything else that can be dipped. Alternatively, it can be treated like a sauce and served with meat, fish or vegetables. Here are some recipe ideas:
What to serve whipped feta yoghurt with
- Served alongside other dips such as hummus and baba ganoush
- Side sauce for BBQ meats and vegetables
- With roasted chicken and potatoes or oven chips
- As a side to lamb or beef meatballs
- Used as a dressing over chopped tomatoes and cucumber
- As part of a vegetarian platter with aubergines and chickpeas
- Spooned into tortillas and on top of nachos
- Inside burgers, wraps and sandwiches
- Spead into breakfast rolls with eggs
- As part of a shawarma bowl with salad and rice
Recipe suggestion (pictured below): Creamy Yoghurt Feta Whip is served here alongside roasted charred red pepper salad and harissa spiced kebabs, a great indoor or outdoor grilling recipe
Similar recipes found on flaevor.com
Recipe: Creamy Yoghurt Feta Whip
Creamy Yoghurt Feta Whip
Ingredients
- 200g feta
- 200g full-fat Greek or Turkish Yoghurt
- 2 tbsp olive oil + extra for garnish
- 1 tbsp lemon juice
- 1 small garlic clove, crushed
- 4 spring onions
- 2 tbsp pine nuts
- 2 tbsp dill fonds
Instructions
- Slice top and ends from spring onions. Cut in half and rub in a little oil. Cook on a griddle pan or BBQ until nice and charred. Set aside to cool.
- Toast pine nuts in a dry non-stick frying pan until lightly browned. Remove and allow to cool.
- In a blender or food processor combine feta, yoghurt, garlic, oil and lemon. Blend until very smooth. If the mixture is too thick add one or two tablespoons of water to loosen. At this point the whip can be refrigerated until needed or served immediately.
- When ready to serve: Chop charred spring onions into small pieces. Spoon yoghurt feta whip into a serving bowl. Drizzle with extra olive oil. Garnish with chopped spring onions, toasted pine nuts and dill.
Notes
