Whipped Feta with Honey and Lemon Zest
Whipped Feta with Honey and Lemon Zest
Ingredients
- 8 ounces feta cheese, block, crumbled
- 1/2 cup labneh
- 1 lemon, zested and juiced
- 2 tablespoons honey
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon capers, rinsed and roughly chopped
- 2 tablespoons fresh dill, roughly chopped
- 2 tablespoons fresh parsley, roughly chopped
- 1/2 teaspoon flaky sea salt, for finishing
Instructions
- 1
Grab your food processor and toss in the crumbled feta cheese, creamy labneh, the zest from your lemon, and a good squeeze of its juice. Add in the 1/4 teaspoon of freshly ground black pepper.
⏱️ 2 min - 2
Pulse and process the mixture until it's super smooth and fluffy, scraping down the sides of the bowl as needed. You want it light and airy, not chunky! This usually takes about 2-3 minutes.
⏱️ 3 min - 3
Scoop the whipped feta into a shallow serving bowl or dish. Use the back of a spoon to create some nice swirls or a little well in the center for all the good stuff.
⏱️ 1 min - 4
Now for the magic! Generously drizzle the 2 tablespoons of honey all over the whipped feta. Then, pour that 1/4 cup of extra virgin olive oil over the top, letting it pool slightly.
⏱️ 1 min - 5
Scatter the roughly chopped 1 tablespoon of capers and the fresh herbs (2 tablespoons of dill and 2 tablespoons of parsley) over the honey and oil. Finish with a good sprinkle of flaky sea salt. Don't be shy!
⏱️ 1 min - 6
Serve immediately with warm pita bread, crusty baguette, or your favorite crudités. It's also fantastic spread on crackers or as a smear for sandwiches. This is also great at room temperature, so no need to stress about serving it right out of the fridge.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Whipped Feta with Honey and Lemon Zest
Ingredients
- 8 ounces feta cheese, block, crumbled
- 1/2 cup labneh
- 1 lemon, zested and juiced
- 2 tablespoons honey
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon capers, rinsed and roughly chopped
- 2 tablespoons fresh dill, roughly chopped
- 2 tablespoons fresh parsley, roughly chopped
- 1/2 teaspoon flaky sea salt, for finishing
Instructions
- 1
Grab your food processor and toss in the crumbled feta cheese, creamy labneh, the zest from your lemon, and a good squeeze of its juice. Add in the 1/4 teaspoon of freshly ground black pepper.
⏱️ 2 min - 2
Pulse and process the mixture until it's super smooth and fluffy, scraping down the sides of the bowl as needed. You want it light and airy, not chunky! This usually takes about 2-3 minutes.
⏱️ 3 min - 3
Scoop the whipped feta into a shallow serving bowl or dish. Use the back of a spoon to create some nice swirls or a little well in the center for all the good stuff.
⏱️ 1 min - 4
Now for the magic! Generously drizzle the 2 tablespoons of honey all over the whipped feta. Then, pour that 1/4 cup of extra virgin olive oil over the top, letting it pool slightly.
⏱️ 1 min - 5
Scatter the roughly chopped 1 tablespoon of capers and the fresh herbs (2 tablespoons of dill and 2 tablespoons of parsley) over the honey and oil. Finish with a good sprinkle of flaky sea salt. Don't be shy!
⏱️ 1 min - 6
Serve immediately with warm pita bread, crusty baguette, or your favorite crudités. It's also fantastic spread on crackers or as a smear for sandwiches. This is also great at room temperature, so no need to stress about serving it right out of the fridge.
⏱️ 2 min