Total Time
2hrs
Prep 2 hrs
Cook 0 mins

Being Greek born I have a flair for Mediterranean and especially Greek and Greek-style food. This is a staple in all of the Greek taverna and on a Greek meze table, it's wonderful served with pita chips and on a baguette. You can really add in just about anything you like to this for extra flavor. The original recipe does not have the roasted peppers, but I like to add them in for more flavor, you can omit the peppers though. If possible try to purchase a softer feta for this. Depending on your location, Greek style yogurt may be hard to find, if that is the case, just purchase full-fat plain yogurt and drain it through cheese cloth or a fine strainer overnight to drain the moisture. Plan ahead the whipped feta needs to be refrigerated for a minimum of 2 hours before serving. Make certain to add in the lemon juice just before serving. You can double the complete recipe.

Ingredients Nutrition

  • 1 lb greek feta
  • 12 cup thick plain Greek yogurt
  • 12 cup olive oil (or more to taste)
  • black pepper
  • 2 -4 tablespoons fresh lemon juice
  • 12 cup purchased roasted red pepper, drained and chopped (optional)

Directions

  1. Place crumbled feta in a processor bowl and pulse together with the yogurt until smooth.
  2. Add in olive oil and black pepper (starting with 1/2 cup) and continue working the mixture until it becomes very soft and spreadable (adding more olive oil to taste if desired).
  3. Transfer to a bowl and add/mix in the chopped roasted red peppers.
  4. Cover and refrigerate for at least 2 hours before serving.
  5. Just before serving add/mix in some fresh lemon juice to taste.
Most Helpful

AMAZING. Took this to a party this weekend and everyoned loved this! It had just the right balance of flavcors. I did add some chopped garlic, other than that made as directed. Another great one Kitten! Thank you

MARIA MAC * September 01, 2008

A very versatile recipe that, as Kitten points out in her description, lends itself to a variety of adaptations. I used peppers, a tiny clove of crushed garlic and a sprinkle of oregano in mine. Sun-dried tomatoes and chopped (pitted) kalamata olives would also make good add-ins. Can't go wrong with this recipe - great dip/spread.

evelyn/athens February 17, 2006