September 3, 2010
I have been meaning to share this recipe for whipped feta since the inception of http://eatdrink.creativecomputer.ms. Kim Schiffer shared this recipe with me years ago, and it has been in rotation as one of my favorite dips ever since. We laugh that it is the “Montecito” version of pimento cheese; practically everyone who tries it wants the recipe.
Because my summer garden is fruiting in full force, I have tons of heirloom green beans, tomatoes, and carrots, along with eggplant and zucchini for roasting, at my disposal. Pretty much any vegetable, bread, or cracker will make a fantastic vehicle for this lip-smacking dip. It’s so simple to make; I honestly just toss all of the ingredients in a food processor and serve.
It also lasts about a week in the fridge, so if you know you’re going to be doing a lot of entertaining this Labor Day weekend, you can make as much of it as you think you’ll need, store it, and keep serving it all weekend long. This is easy and tasty entertaining at its best!
Whipped Feta Dip
10–12 ounces feta cheese (I like Israeli feta because it’s so creamy)
4 piquillo peppers, drained
1 tablespoon dried Aleppo pepper *
½ teaspoon cayenne pepper
¼ teaspoon smoked Spanish paprika
Juice of half a lemon
¼ cup extra virgin olive oil
In a food processor fitted with a steel blade, blend all ingredients for a good 3 minutes, incorporating any stragglers by scraping the bowl of the mixer with a rubbers spatula.
This ensures the dip is super creamy. Taste for seasoning and spice level, store in the fridge or serve. If you store it in the fridge, bring it to room temp and give it a good mix before serving.
* You can substitute sweet paprika if you can’t find Aleppo. I buy Aleppo at the European Market on 4422 Hollister Ave., Santa Barbara, CA.