Whipped Feta — The Easiest Summer Appetizer (+ Wine Pairings!)

Summer entertaining should be as fun and easy for the host as it is for guests.

Enter one of my favourite easy appetizers — Whipped Feta! This simple blend of sheep feta, Greek yoghurt, lemon, olive oil and garlic comes together incredibly quickly, and packs a satisfying flavour punch. Served with pita chips, fresh vegetables, or those yummy mini-naans that we have on the winery's summer menu, it's a knockout paired with light summery wines like Bank Barn Baco Noir, Foxy Pink or Riesling Loved By Lu.

I've adapted this recipe from TheWholeServing.com, replacing fresh garlic with roasted garlic. Personally, I prefer the mellow sweetness of roasted garlic in this dish, believing it balances the zippy acidity of the cheese, yoghurt and lemon. I also garnish with chives because my chive patch is VIGOROUS 😉

Whipped Feta

Adapted from TheWholeServing.com

Ingredients

• 1 block of sheep milk feta cheese, about 200g
• ½ cup Greek yogurt, preferably full-fat
• 2–3 tablespoons extra virgin olive oil, plus extra for drizzling
• 1 tablespoon lemon juice (optional, for brightness)
• 3 roasted garlic cloves (SAS addition! The original recipe suggests 1 fresh clove)
• Fresh chives for topping (SAS addition!)

Method

• Prepare the Feta: Break the block of feta into smaller chunks and place it in a food processor.
• Add Remaining Ingredients: Add the Greek yogurt, olive oil, lemon juice, and garlic to the food processor with the feta.
• Whip the Feta: Blend the mixture until it becomes smooth and creamy, scraping down the sides as needed. If the mixture seems too thick, add an extra drizzle of olive oil or a spoonful of yogurt to reach the desired consistency.
• Serve: Transfer the whipped feta to a serving dish. Drizzle with a little extra olive oil and garnish with desired toppings.

Notes

• For a thinner consistency: Add more olive oil, Greek yogurt, or a splash of water/lemon juice while blending.
• For a thicker consistency: Use less yogurt or add more feta to create a firmer texture.
• Adjust as needed: If the mixture is too thick, add more olive oil, Greek yogurt, or a splash of water or lemon juice a little at a time.
• Taste as you go: Since feta can vary in saltiness, adjust seasoning to your liking. Avoid adding salt until after tasting.
• Make It Ahead: Whipped feta can be made ahead of time and stored in the fridge. It often tastes even better after sitting for a few hours as the flavours meld. Give it a good stir before serving.
• Use a Food Processor: A food processor or high-powered blender is ideal for achieving a smooth, creamy consistency. Avoid using a hand mixer or whisk, as they may not break down the feta well enough.