A recent dining experience on the deck at Aragosta in Deer Isle introduced me to a new culinary adventure: Whipped Feta Dip. Served up with grilled sourdough bread and the house prepared calabrian chili crunch, it was artfully presented, simple, satisfying, and sublimely delicious. Always on a quest for restaurant-style, easy-to-prepare dishes for the home kitchen, I was hooked, and purchased Chef Devin Finigan’s new cookbook, “A Kitchen on Goose Cove. Recipes from the Heart of Maine.”
Food historians date the production of feta cheese back to the 8th century BC , over 2000 years ago, in Greece. Traditionally made from sheep’s or goat’s milk and aged in brine, feta is a staple of Greek cuisine. Here in Maine, several goat farms make an excellent local feta, available at specialty food stores and farmer’s markets. The idea of whipping feta into a creamy, spreadable dip is a contemporary innovation that emerged more recently in the past 15 years as a method to reinterpret a traditional food for the American palate.
Feta is one of those staple cheeses always in my refrigerator. Crumbled in tomato and cucumber salads, baked into savory tarts and pastries, or served with an appetizer charcuterie platter, feta’s rich and tangy flavor and culinary versatility make it a star.
The key to preparing this delicious dip is a good food processor, blender, or strong arm. Blending the drained cheese with Greek yogurt (or sour cream), lemon juice and lemon zest and olive produce a creamy textured, brightly flavored dip or spread. Adding some feta brine or more olive oil thins the texture into a dressing.
Topping the mixture with more olive oil and freshly chopped herbs is one simple and artful seasoning. Another savory technique is to include chopped nuts or dukkha, the Egyptian nut and spice blend on the top. Chef Finigan’s presentation included her own recipe (available in her cookbook) for Chili Crisp. Available in specialty food and coop stores, chili crisp or chili crunch in a type of hot sauce originating from Chinese cuisine and street food vendors. This oil-based condiment contains crunchy bits of chili peppers, usually along with other aromatics and spices like shallots, cinnamon sticks, anise, cumin and cardamon. Chili crisp is savory, salty, spicy, and oily. Often described as a “flavor bomb,” it was match made in heaven for the whipped feta dip.
Whipped Feta Dip is simple to make, extremely adaptable in the home kitchen, and visually appealing. When topped with chili crisp, fresh herbs or dukkha, the fusion of tastes from Greece, China, the Middle East, and the Mediterranean highlight the versatility, beauty, and flavors of blending the cuisines of the world into our great American culture.
Whipped Feta Dip
Ingredients
- 8 ounces block quality feta
- ¾ cup sour cream or Greek yogurt
- Zest of 1 lemon about 1 tablespoon
- Juice of 1 lemon about 2 tablespoons
- ¼ cup extra virgin olive oil
Optional garnishes:
- Aleppo pepper or red pepper flakes or chili crisp
- Chopped fresh mint, parsley, or basil: chef’s choice
- Toasted crushed pistachios, toasted pine nuts, Dukkha
Serve with:
- Grilled sourdough bread, pita chips, or fresh vegetables
Instructions
- Assemble ingredients and tools. Drain the feta, reserving the juice.
- Zest the lemon and squeeze the juice. Chop the herbs and set aside.
- In the bowl of your food processor or blender, add the drained feta, sour cream or Greek yogurt, lemon zest, and juice. Blend well While the processor is running, slowly add the olive oil until the mixture is smooth and creamy. If needed, add a bit more olive oil or some of the reserved juice from the drained feta.
- To serve, transfer the whipped feta to a serving plate or bowl. Smooth the top with the back of a spoon and make a well in the middle. Pour a bit of olive oil in the well, then sprinkle the top with the pepper flakes or chili crisp and chopped herbs of your choice. Nuts or dukkha are tasty too.
- Serve with fresh vegetables
- or grilled sourdough bread or pita chips.
Cheryl's Notes
Nutritional analysis per 2 tablespoons of dip: 85 calories, 2.3 grams protein, 1 gram carbohydrate, 8 grams fat, 170 mg. sodium, less than 1 gram fiber