A smooth, creamy and bold-flavoured dip that is very easy to make and keeps for days. It is perfect to use as a dip, either to take with you for snacking, or on parties. Eat it with all kinds of vegetables or bread and personalize it by adding flavourings (like herbs and spices) you like.
This dip also works great as a salad dressing (I used it for greek-ish chopped vegetables). I find that the downside of putting cubes of feta in a salad is that in some bites you have too much feta and in other bites you don’t have enough… I never seem to get them distributed evenly throughout the salad. Using the feta as a dressing is a great solution for that.
I do have a bit of a quirk, I like to use the Danish white salad cheese instead of real feta, because real feta tastes like sheep, and I don’t like the flavour of sheep in cheese (on the other hand, I do like goat’s cheese). Just use the one you like. I used low fat cream cheese without a problem.
Adapted from the Kitchn
100 gram feta, room temperature
50 g cream cheese, room temperature
a splash of milk
salt and pepper
Optional flavourings: zest and juice of a lemon, 2 tbsp chopped chives or flat leave parsley
Optional garnishes: olive oil, sumac, cayenne
Blitz the feta in a small food processor until it is in small pieces. Add the cream cheese and blend for about 5 minutes, adding the milk to make it a smooth mixture. Alternatively, mash the feta with a fork in a bowl, then add the cream cheese and mix very well with the fork (this will give you a slightly coarser result).
Taste the mixture and add salt (probably not needed) and pepper to taste. Mix in the flavourings you are using, then scoop the mixture in a serving bowl (or put it in an airtight container and keep in the fridge). Garnish and serve.