Buzz
Just like any other food item, what we eat is shaped by the forces of capitalism, leading to trends that often have no connection to the seasons. Whipped feta is in vogue right now, and while it’s trendy, it’s also irresistibly tasty, so I—the one who judges such matters—am all for its rise in popularity.
When a food gets a moment in the spotlight, it often gets written about more than usual. This is happening with sliced fruit (especially in relation to how much your parents adored you), and it’s happening with whipped feta as well. There are countless whipped feta recipes floating around online, but every one I checked had one thing in common: they all mixed in another creamy dairy product, sometimes in equal portions. These variations include recipes using cream cheese (both whipped and block forms), yogurt, labneh, and heavy cream. Naturally, I tested them all.
After trying multiple feta-and-other-dairy combos, I realized that adding another dairy made the texture a bit smoother, but it also dulled the feta's bold flavor. This may suit those with more delicate tastes, but as a feta enthusiast, I was slightly disappointed. I want my whipped feta to be light, spreadable, and feta-centric. Plus, I appreciate not having to measure anything.
The ideal whipped feta is just that—feta whipped by the blades of a food processor. Initially, it might seem like you're only crumbling the cheese, but give it some time. The cheese will start to form into a ball, rolling around the bowl before settling into the edges, turning into a smooth, spreadable dip. Scrape the sides of the bowl, taste the cheese, and grab some snacks to dip. If the feta feels too strong for you on its own, you can add a tablespoon of cream cheese or labneh (for every six ounces of feta), or drizzle in some olive oil and blitz again. However, I suggest you try it with another food before making adjustments. A cherry tomato dipped in whipped feta makes for a perfect two-ingredient snack, and I don’t see any need for other flavors.
