hi hello and welcome to the time warp of post-Christmas pre NYE. this Christmas was a weird one; the unseasonably warm weather combined with a Saturday holiday made everything feel off. so I’m doing what I do best – combatting feelings with food.
and what’s better than eating cheese when you’re feeling out of sorts?
if you’ve never made whipped feta you’re in for a treat! it’s super simple but packs serious flavor. feta (not crumbled!) and cream cheese take a quick spin in the food processor then ✨like magic✨ you’ve got a dreamy dip.
the flavor possibilities are endless but these two combos are my current faves: plain with honey thyme roasted tomatoes and lemon dill. it’s the perfect easy app for all your holiday snacking needs. pro tip – the lemon dill makes the BEST breakfast sandwiches.
love to you, friends! hope you’re able to enjoy this holiday season. and if not, there’s always cheese.
whipped feta two ways
Ingredients
whipped feta (enough for both!)
- Two 8 oz blocks of feta, room temp
- One 8 oz block of cream cheese, room temp
honey thyme roasted tomatoes
- 1 pint cherry/grape tomatoes
- 1½ tablespoons olive oil
- 1½ tablespoons honey
- 2 teaspoons minced garlic
- ¼ – ½ teaspoon dried thyme, to taste
lemon dill whipped feta variation
- zest of half lemon
- juice of one lemon
- ½ teaspoon dried dill
for serving
- baguette, crackers, mini bell peppers, cucumber, etc.
Instructions
for the whipped feta
- Break the feta into halves or quarters and place into the food processor. Cut cream cheese in half and add. Blend until creamy and smooth.
- If you're making both versions, set aside half the mixture (about 11.5 ounces) to serve with tomatoes.
- For the lemon dill, stir in the zest, lemon juice, and dried dill to combine.
- Store both in the fridge until about 30 minutes prior to serving.
for the honey thyme tomatoes
- preheat oven to 425. add your tomatoes to a medium bowl. (you'll need room to stir them well!)
- find a smaller baking dish for this one! you want the tomatoes in a single layer but touching; I find an 8×8 works well. Spray/oil the pan.
- combine olive oil, honey, thyme, and garlic in a small bowl. microwave until honey is melted and whisk well to combine.
- pour mixture over tomatoes and stir to combine, ensuring tomatoes are covered. place tomatoes in the baking pan. make sure to really scrape the bowl and pour the last bits on top!
- roast for 25-30 minutes, until tomatoes are bursting. let cool a bit before serving.
to serve
- pull the dip out of the fridge about 30 minutes before serving.
- serve with baguettes, your favorite veggies, and enjoy! I've also spread the plain whipped feta on a platter and poured tomatoes on top. your choice!
