Easy Whipped Feta
Helena and Vikki Moursellas' recipe for an easy mezze of Greek yogurt whipped with feta and topped with almonds and roasted red peppers.
Ingredients
- 9 oz (250 g) feta cheese roughly chopped
- 6½ oz (180 g) Greek-style yogurt
- 5½ oz (150 g) roasted red peppers store-bought or homemade (see note); finely sliced into strips
- ¼ cup (35 g) roasted almonds roughly chopped
- 1 tbsp extra virgin olive oil
Instructions
- In a food processor, pulse the feta and yogurt for 1 to 2 minutes, until smooth. Take care not to overwhip the mixture or it will become too runny.
- To serve, spoon the whipped feta into a shallow serving bowl, top with the sliced red peppers and chopped almonds, and drizzle with the oil.
- The whipped feta (and roasted red peppers, if making) can be made the day before and stored in the fridge. You can also roast the almonds ahead of time and pop them in a jar until ready to serve. Leftover whipped feta will keep in an airtight container in the fridge for up to 1 week.
Notes
To make your own roasted red peppers:
- Preheat the oven to 400°F (200°C). Line a large baking tray with baking paper.
- Place 6 red bell peppers on the prepared tray and drizzle with 2 tbsp extra virgin olive oil. Roast the peppers for 50 to 55 minutes, until the skins have blistered and blackened.
- Carefully transfer the peppers to a large glass bowl and cover tightly with plastic wrap. Set aside for 20 minutes, to allow the steam from the peppers to help loosen the skin. Remove the peppers from the bowl, then peel and discard the skins, membrane and seeds.
- Place the roasted peppers in a large jar, making sure they are completely submerged in oil. Store in the fridge for up to 3 months.