Whipped Feta Dip Recipe (2024)

FAQs

Why is my whipped feta dip runny? ›

While it's tempting to continue blending to achieve a completely smooth dip, doing so can damage the protein structure in the cheese and prevent it from holding the air that gives a whipped texture. To fix runny feta dip, simply add more feta cheese and blend until the desired consistency is reached.

I've been intrigued by the idea of a whipped feta spread ever since I saw it (a new item) at Trader Joe's recently, and I decided to make some for myself. It's so fast and easy, and so delicious!

All you do is blend feta, cream cheese, a smidge of garlic, lemon zest and olive oil in a food processor, then spread it on a plate and sprinkle/drizzle with toppings. It all just takes a lazy 30 seconds.

Our new Chef's Line^® Whipped Feta spread is inspired by authentic Greek feta cheese dips. We start with feta cheese blocks, which provide a rich, bold feta cheese flavor, then add reduced-fat Greek yogurt and Neufchâtel cheese to create a creamy, spreadable whipped texture.

Add powdered sugar: Mix in a tablespoon of powdered sugar to help stabilize the whipped cream. Add gelatin: Sprinkle a teaspoon of unflavored gelatin over 1 tablespoon of cold water and let it sit for a few minutes. Heat the mixture in the microwave for 10-15 seconds, or until the gelatin is completely dissolved.

For dips, you'll want to use a tablespoon of cornstarch per pound of cheese, then add at least five ounces of evaporated milk. After that, you can use more evaporated milk to thin out your dip as much as you need.

French Feta is made with Lacaune sheep's milk (if you remember, that's the sheep breed used for Roquefort production). It has a softer and creamier texture that Greek Feta and a milder, less tangy flavor (though it's sharper than Israeli Feta).

Greek-style may use some cow's milk but is mostly goat or sheep milk, and results in a crumbly or hard cheese. The Danish feta is made from cow's milk and has a smooth texture.

Traditionally, feta was made with sheep's and/or goat's milk using a slow filtration process, but feta produced outside of Greece is often produced from cow's milk using the ultrafiltration process.

What is Costco feta cheese made of? ›

Made with 100% sheep's milk.

Contains beneficial fatty acids

Feta cheese contains good amounts of a fatty acid called conjugated linoleic acid (CLA). Animal studies suggest this fatty acid appears to improve body composition by reducing body fat and increasing lean mass. Cheese made from sheep's milk has higher levels of CLA.

The special thing about feta is that although is a matured cheese (3–4 months), retains humidity and acidity, so it helps the digestion of food and doesn't leave a fatty aftertaste. Feta is a Greek cheese (70% sheep milk + 30% goat milk) but a lot of other variations around the Balkans have similar taste and effects.

Using your mixer, beat the cream cheese until whipped. At this point, you can gradually add in the milk until you get your desired "whipped" consistency.

Of the three, your best bet is the block of feta sold in a brine. This liquid protects the cheese from exposure to air, which will cause it to dry out and could make it taste sour. The brine keeps it protected. Stored in brine, the cheese should stay moist and fresh for up to three months.

Due to feta cheese's crumbly texture, it can become dry very quickly, even when stored in the refrigerator. For storing feta longer than a week, it's best to keep it in brine (a solution of water and salt) or salted milk, in order to keep it from drying out.

Feta doesn't melt due to its low pH (~4.7).