Whipped Feta - 2 Ways
This Whipped Feta is an easy and delicious appetizer, side or snack that comes together with a handful of ingredients and can be made two ways with either roasted balsamic strawberries or roasted cherry tomatoes, basil and dairy-free feta. Serve with your favorite gluten-free crackers, crusty bread or crostini.
Ingredients
1st Way - With Balsamic Strawberries
- 1 ½ cups fresh strawberries washed, stems removed
- 2 1/2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup or preferred sticky liquid sweetener of choice, plus more for drizzling at the end
- Fine sea salt to taste
- Freshly cracked black pepper to taste plus more for garnish
- 8 oz Vegan feta-style cheese (approximately 1 cup) , we like Violife. Regular feta works too if not dairy-free.
- 1/2 cup Dairy-free greek-style yogurt , we like Kite Hill or this coconut yogurt from Culina. Regular plain greek yogurt works too.
- 1 teaspoon fresh lemon juice
- Freshly chopped basil for garnish (about ½ - 1 teaspoon)
- Freshly finely chopped mint for garnish (about ½ - 1 teaspoon)
- 1 teaspoon candied or toasted pecans roughly chopped
Serve With:
- An assortment of your favorite toasted gluten-free / grain-free baguette slices,or crackers for dipping (gluten-free as needed)
2nd Way With Roasted Tomatoes
- 2 tbsp avocado oil or olive oi
- 1/2 tsp fine sea salt , or to taste
- 1/4 tsp cracked black pepper
- 1/4 tsp dried oregano
- 8 oz Vegan feta-style cheese (approximately 1 cup) , we like Violife. Regular feta works too if not dairy-free.
- 1/2 cup Dairy-free greek-style yogurt , we like Kite Hill or this coconut yogurt from Culina. Regular plain greek yogurt works too.
- 1 clove garlic , minced
- 1/3 tsp fine sea salt
- 1/4 tsp cracked black pepper
- 1 tbsp lemon zest
- 1 tbsp freshly chopped mint , for garnish
- 1 tbsp freshly chopped basil , for garnish
- 1 tbsp pistachios , for garnish
- Quality extra-virgin olive oil , for drizzling
Serve With:
- An assortment of your favorite toasted gluten-free / grain-free baguette slices,or crackers for dipping (gluten-free as needed)
Instructions
1st Way - With the Balsamic Strawberries
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Slice small berries into halves and medium berries into quarters.
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In a medium saucepan combine maple syrup and balsamic vinegar and whisk over medium heat for 2-3 minutes until reduced. Stir in the strawberries and cook for 2-3 minutes, until softened. Season with salt and black pepper, to taste. Remove from heat and allow to cool for about 10 minutes or chill in the refrigerator until ready to serve.
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Meanwhile, make the whipped feta by adding the feta cheese, yogurt, salt, black pepper and lemon juice to a food processor. Blend for 2-3 minutes or until smooth, while scraping down the sides periodically with a spatula as needed. Transfer the dip to a shallow plate or a bowl and chill in the fridge for about 10-20 minutes to firm up slightly or until ready to serve.
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Once ready, top with strawberries and garnish with freshly chopped basil, mint and pecans plus a drizzle of maple syrup, if desired..
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Serve with an assortment of toasted baguette slices and crostini or crackers on the platter. Spread some whipped feta on the toasted baguette and top with some of the strawberry mixture.
2nd Way - With the Roasted Tomatoes
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Preheat the oven to 400°F. Line a baking sheet with parchment paper.Place the cherry tomatoes on the prepared baking sheet. Drizzle with oil and season with salt, black pepper, garlic powder and oregano. Toss to coat well then spread out evenly on the baking sheet in a single layer. Transfer the baking sheet to the oven and roast for 25-30 minutes or until the tomatoes are soft and begin to burst.
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Meanwhile, make the whipped feta by adding the feta cheese, yogurt, garlic, salt, black pepper and lemon juice to a food processor. Blend for 2-3 minutes or until smooth, while scraping down the sides periodically with a spatula as needed. Transfer the dip to a shallow plate or a bowl or chill in the fridge for about 10-20 minutes to firm up slightly or until ready to serve.
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Once ready, top with the roasted cherry tomatoes and sprinkle with freshly chopped basil, mint, red pepper flakes, pistachios and a drizzle of good quality extra-virgin olive oil. Serve with toasted crusty bread / baguettes for dipping.
Recipe Notes
How to make ahead
You can whip your feta a day or two ahead of time and keep it in an airtight container in the fridge.
You can also make the balsamic strawberries the day before and store them in a separate airtight container in the fridge for up to 3 days as well.
How to store
Store any leftover whipped feta in an airtight container in the fridge. It will last up to 3 days.
Store any leftover balsamic strawberries in a separate airtight container in the fridge for up to 3 days.