Whipped Feta w/Cucumbers

Photo by Nick T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound feta cheese, cut into 2 pieces, at room temperature

  • 1/4

    pound cream cheese, softened

  • 2

    tablespoons heavy cream

  • 1/4

    cup extra-virgin olive oil

  • 2

    tablespoons fresh lemon juice

  • 2

    cucumbers (1 1/2 pounds)—halved, seeded and cut into 1/2-inch dice

  • 1

    tablespoon chopped oregano

  • Salt and freshly ground pepper

  • Toasted pita or baguette slices, for serving

Directions

In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness. Drain and coarsely crumble the feta. Transfer to a food processor and puree. Add the cream cheese, heavy cream, 2 tablespoons of the olive oil and 1 tablespoon of the lemon juice and process until smooth and airy. Refrigerate for 1 hour. Meanwhile, in a bowl, toss the cucumbers with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Add the oregano and season with salt and pepper. Cover and refrigerate for 1 hour or up to 2 days. Serve the whipped feta lightly chilled or at room temperature with the cucumbers and toasts.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: