Easy Whipped Feta Dip Recipe | All Things Mamma (2024)

FAQs

Why is my whipped feta dip runny? ›

While it's tempting to continue blending to achieve a completely smooth dip, doing so can damage the protein structure in the cheese and prevent it from holding the air that gives a whipped texture. To fix runny feta dip, simply add more feta cheese and blend until the desired consistency is reached.

All you do is blend feta, cream cheese, a smidge of garlic, lemon zest and olive oil in a food processor, then spread it on a plate and sprinkle/drizzle with toppings. It all just takes a lazy 30 seconds.

I've been intrigued by the idea of a whipped feta spread ever since I saw it (a new item) at Trader Joe's recently, and I decided to make some for myself. It's so fast and easy, and so delicious!

Place feta cheese, Greek yogurt, roasted red bell peppers, garlic, lemon, and smoked paprika in the food processor or blender. Blend on medium speed until the ingredients start to combine. Turn the food processor on low and pour the olive oil onto the mixture and mix until smooth.

Look for a feta cheese that's creamy and tangy, but not too salty. We find ours at a greek specialty store. Don't over-mix the whipped feta. Over-mixing can cause the whipped feta to become too smooth and loose its texture.

Sour cream– for a richer dip, use regular full-fat sour cream which will also create a thicker dip. You can substitute with whole milk plain Greek yogurt. Extra virgin olive oil – add the oil to the dip to add flavor and richness and also generously drizzle over the top with oil before serving.

French Feta is made with Lacaune sheep's milk (if you remember, that's the sheep breed used for Roquefort production). It has a softer and creamier texture that Greek Feta and a milder, less tangy flavor (though it's sharper than Israeli Feta).

She explained that French feta, made of 100% sheep's milk, is the least salty of the three. Bulgarian may be made of sheep and/or goat, while Greek feta will be primarily sheep's milk and sometimes up to 30% goat's milk ― both are a little saltier than French.

Contains beneficial fatty acids

Feta cheese contains good amounts of a fatty acid called conjugated linoleic acid (CLA). Animal studies suggest this fatty acid appears to improve body composition by reducing body fat and increasing lean mass. Cheese made from sheep's milk has higher levels of CLA.

"French feta is more austere and a little bit drier" compared to Greek feta. Bulgarian feta is made from sheep's milk and lies on the other end of the creaminess spectrum. "The Israelis also make some pretty great feta in that creamier style," Keenan says.

What does feta taste like when its off? ›

“So if the product starts to smell yeasty, like proofed bread dough, the product has gone bad.” Harsh, unbalanced flavors: Feta should taste like fresh, mildly tangy dairy. If your feta tastes overly piquant, bitter, rancid, or otherwise unbalanced, it's past its prime.

A creamier and smoother variant of the original Greek Feta cheese, Danish Feta (also called Danish White) is made from cow's milk. Though it isn't authentic, the Danish type of feta wins heart over with its mild flavour and ability to be cubed and sliced without crumbling.

When cooking with feta, it is imperative to understand the differences between Greek, Bulgarian and French. Henderson defines the three as such: “A definitive similarity of these cheeses lies in the ripening process by which blocks of cheese are held in a saltwater brine.

In cheeses without added colorant, pink discoloration has been associated with: certain strains of thermophilic lactobacilli and propionic acid bacteria, Maillard reactions, and microbial pigments (e.g., carotenoids and phenolic compounds), which may be responsible for development of pink-brown or dark brown discolor- ...

Today, feta cheese goes under many names. For instance, it can be called salad cheese, Greek-style cheese or feta-style cheese. These designations refer to a brined curd white cheese made from sheep milk or a mixture of sheep and goat milk.

Add powdered sugar: Mix in a tablespoon of powdered sugar to help stabilize the whipped cream. Add gelatin: Sprinkle a teaspoon of unflavored gelatin over 1 tablespoon of cold water and let it sit for a few minutes. Heat the mixture in the microwave for 10-15 seconds, or until the gelatin is completely dissolved.

What if my cold crab dip is runny? This can happen sometimes when using crab- it just means it didn't get fully drained. No worries, just add a little bit of cream cheese at a time, stirring well each time you add more to check the consistency.

For dips, you'll want to use a tablespoon of cornstarch per pound of cheese, then add at least five ounces of evaporated milk. After that, you can use more evaporated milk to thin out your dip as much as you need.

Feta doesn't melt due to its low pH (~4.7).