Spicy Whipped Feta
A creamy, tangy meze dip with a subtle cayenne kick
Why This Recipe Works
Rinsing the feta is the essential step that prevents the dip from becoming overly salty, allowing its tangy character to lead. This meze classic relies on a food processor to transform chunky crumbles into a surprisingly light, spreadable cream.
Instructions
Rinse the feta under cold running water and pat it dry with paper towels to remove excess brine and keep the salt levels in check.
Combine the feta, oil, lemon juice, cayenne, and pepper in a food processor and process until the mixture is completely smooth and light, about 20 seconds.
Transfer the mixture to a serving bowl and drizzle with additional oil to add a fruity richness that balances the heat of the cayenne.
Serve at room temperature when the dip is soft and spreadable, paired with crisp pita chips or fresh vegetables.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container for up to 2 days; bring to room temperature before serving to restore the creamy texture.
Can I make this ahead of time?
The dip can be made in advance, though it will firm up in the refrigerator.
