Whipped Feta Dip Recipe (2024)

FAQs

Why is my whipped feta dip runny? ›

Your whipped feta dip could become runny if it's been over blended. 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.

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.

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.

Types of feta

The main differences in styles come down to milk type and country of origin. Sheep, goat and/or cow's milk are all used, and major producers include Greece, France, Bulgaria and Israel. Sheep's milk: Feta made from the traditional, highest-fat option “tends to be very creamy and really rich,” Keenan says.

How do you thicken Cream Cheese Whipped Cream Frosting? To thicken this frosting, place it in the fridge for 20-30 minutes and beat again. The cream cheese will firm in cool temperatures.

Feta is crumbly, so even after lots of blending and processing, it's likely your spread will have a grainy texture. You can leave it like that, or you can pass it through a fine-mesh strainer to work out most of those tiny feta bits and improve the texture.

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).

Feta is a white crumbly cheese traditionally made of sheep's or goat's milk. It's cured and stored in brine (a solution of salt dissolved in water), but once opened, it can dry out or spoil quickly. To make it last longer, here's how to make your own brine.

How many calories are in whipped feta dip? The Greek yogurt in this whipped feta dip lightens it and boosts its protein content. One serving has 155 calories, 7.5 grams of protein, and only 2.5 grams of carbs.

"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 kind of feta melts the best? ›

Feta Cheese: Use a block of feta cheese for best results. That's because the block is less processed and will give a more melty consistency when baked.

Traditionally feta is made using sheep milk, but commonly, it can be made using sheep, goat or cow milk, or any combination of the three. Feta has a salty and pleasantly tangy taste. Texturally, it can range from firm and crumbly, to rich and creamy.

Dips can turn watery if food, such as chips or vegetables like carrots and celery, is being dipped directly into the container and then refrigerated and re-opened for later use.

Keep everything as cold as possible. Fat is more stable at low temperatures, so the foam will stay intact better when your beaters, bowl and ingredients are cold. Use a stainless steel bowl, not glass, and keep cream refrigerated whenever it's not being used.

The fat blend is too soft and can't hold air in it.

If it's so soft that it tends towards liquid, you won't be able to whip any air into it. If your body butter liquifies in the bottom of the bowl from the get-go, you need to increase the percentage of solid ingredients and reduce the percentage of liquid ingredients.

If your crab dip is too runny it likely means you didn't drain the crab meat properly. Make sure to remove as much liquid as possible before adding it to the dip. You can do so by placing the crab meat in a paper towel and squeezing out any excess moisture. Also, as it cools, it will thicken up.