Our Famous Whipped Feta Recipe

Prep and Blend

Crumble the feta and let it sit at room temperature for 10 minutes so it’s slightly softened. In a food processor, combine crumbled feta, softened cream cheese, Greek yogurt, minced garlic, lemon juice, lemon zest, honey, black pepper, and 1 tablespoon olive oil.

Process to Smooth

Pulse the mixture until smooth and creamy, about 1–2 minutes, scraping down the sides as needed. If the mixture is too thick, add cold water 1 tablespoon at a time (up to 2 tablespoons) and process until you reach a soft, spreadable whip. Taste and adjust seasoning with sea salt and more lemon juice if desired.

Finish

Transfer whipped feta to a shallow serving bowl, use the back of a spoon to create a shallow well in the center, and drizzle remaining 1 tablespoon olive oil over the top. Sprinkle chopped fresh herbs if using. Keep warm at room temperature while you cook the sausage, or refrigerate briefly and bring back to room temp before serving.

Mix Sausage

In a large bowl, combine ground lamb (and optional fat), minced garlic, smoked paprika, ground cumin, ground coriander, Aleppo pepper, crushed red pepper flakes, lemon zest, red wine vinegar, kosher salt, black pepper, and chopped parsley (if using). Mix gently but thoroughly with your hands until spices are evenly distributed—avoid overworking the meat to keep it tender. For best flavor, cover and refrigerate for 30 minutes to let spices bloom (optional).

Form Sausage

Divide the seasoned meat into 8 equal portions and shape each into small patties or oblong sausage shapes about 2–3 inches long and 1/2 inch thick. Alternatively, you can roll into logs and skewer for presentation.

Cook

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add the sausage pieces in a single layer without crowding. Cook 3–4 minutes per side, turning once, until well browned and an instant-read thermometer registers 160°F (71°C) in the center. If pieces are thick, reduce heat to medium and cover for the last 2 minutes to cook through without burning. Transfer cooked sausages to a plate lined with paper towels to rest 2 minutes.

Optional Finish

If you want a little glaze, deglaze the pan with 1 tablespoon red wine vinegar or a splash of water and scrape up fond, then toss the sausages briefly to coat. Finish with a sprinkle of chopped parsley.

Spread the whipped feta into a shallow serving plate, creating a small well in the center. Arrange the hot spicy lamb sausage pieces on top of and around the feta, concentrating a few pieces in the center so they sit partially in the well to warm the dip.

Drizzle a little extra olive oil over everything, sprinkle extra crushed red pepper if desired, and garnish with more chopped herbs. Serve immediately with toasted pita, crostini, or flatbread and lemon wedges on the side for squeezing over the sausages and dip.