Whipped Feta Dip With Toasted Walnuts And Garlic

A bowl of whipped feta dip garnished with chopped herbs, nuts, and a drizzle of olive oil sits on a rustic wooden surface atop a red-patterned cloth.

5 from 1 vote

Whipped Feta Dip With Toasted Walnuts And Garlic

Creamy, tangy whipped feta cheese dip topped with crunchy toasted walnuts and mellow roasted garlic. Perfect for any occasion!

Prep Time10

Cook Time5

Total Time15

Course: Appetizer

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $0.49

Equipment

food processor

Ingredients

1 cup walnut halves toasted
12 ounces feta cheese block feta in brine, not crumbled feta
½ cup heavy cream may substitute whole milk
1 tablespoon olive oil more for serving
2 teaspoons dried oregano
½ cup flat-leaf parsley Fresh; leaves and stems
½ teaspoon crushed red pepper flakes
1 tablespoon lemon zest
4 large cloves garlic
liberal pinch black pepper
liberal pinch Kosher salt
Crudités optional for serving
whole grain crackers or toasted pita wedges optional for serving

Instructions

Before beginning, gather all ingredients. Wash parsley thoroughly to remove grit and run through a salad spinner to dry. Reserve 1 or 2 stems, chopping for garnish later.
Preheat oven to 350°F and add walnuts to a baking dish. Place on the middle rack to toast until fragrant, 8 to 12 minutes. Toss every few minutes with a wooden spoon to keep from burning. Alternatively, add to a dry, non-stick skillet over medium-high heat for 5 to 6 minutes until fragrant. Chop 2-3 of the toasted walnuts and set aside to reserve for garnish later.
1 cup walnut halves
To a food processor, add the walnuts, feta, heavy cream, oregano, parsley, black pepper and Kosher salt, red pepper flakes, lemon zest, olive oil, and garlic cloves. Process 30 to 45 seconds or until everything is almost smooth.
1 cup walnut halves, 12 ounces feta cheese, ½ cup heavy cream, 1 tablespoon olive oil, 2 teaspoons dried oregano, ½ cup flat-leaf parsley, ½ teaspoon crushed red pepper flakes, 1 tablespoon lemon zest, 4 large cloves garlic, liberal pinch black pepper, liberal pinch Kosher salt
Use a rubber spatula to scrape into a serving dish. Finish with a drizzle of high-quality olive oil, the reserved chopped walnuts and reserved chopped parsley. Optional additions for garnish include crushed red pepper flakes, a pinch of Aleppo pepper, honey, hot honey, or smoked sea salt. Serve with assorted Crudités and a mixed board of toasted pita wedges and whole grain crackers.
Crudités, whole grain crackers or toasted pita wedges

Notes

Make Ahead - by up to 2 days and refrigerate in airtight container until ready to use. Remove from fridge 30 minutes before serving and stir well.

Store Leftovers - in an airtight container in the fridge for up to 4 days. While it's possible to freeze feta on its own, the texture of the mixture will change when frozen, so it’s best to enjoy this dip fresh.

Find It Online: https://notentirelyaverage.com/whipped-feta-dip/

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