Whipped Feta Recipe

Prepare roasted garlic (if not using pre-roasted)

If you don't have pre-roasted garlic, preheat oven to 400°F (200°C). Slice the top off a head of garlic to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 35-40 minutes until very soft. Cool, then squeeze out 4 cloves worth of soft garlic. If using store-bought roasted garlic, skip this step.

Crumble the feta into a food processor bowl. Add the roasted garlic cloves, Greek yogurt, 2 tablespoons extra-virgin olive oil, and 1 tablespoon lemon juice.

Process mixture in 20-30 second pulses, scraping down the bowl as needed, until smooth and whip-like. Total blending time ~45-60 seconds depending on processor strength. Mixture should be creamy but still hold some body; add up to 1-2 tablespoons additional yogurt or 1 teaspoon water if too thick.

With the processor running on low, taste and add 1/4 tsp salt (omit or reduce if your feta is very salty), 1 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes. Pulse once to combine.

Fold in 2 tablespoons finely chopped pimento with a spatula so small pieces remain visible and distributed (reserve a few for garnish). Transfer whipped feta to a serving bowl and smooth the top.

Preheat a grill pan or outdoor grill to medium-high heat. Brush both sides of each pita lightly with 1 tablespoon olive oil.

Grill pitas 1-2 minutes per side until char marks appear and they are warmed through and slightly crisp at the edges. Remove and cut into wedges or serve whole.

Drizzle the whipped feta with 1 tablespoon extra-virgin olive oil, sprinkle the reserved chopped pimento or optional chopped oregano over the top, and add a light pinch more black pepper or red pepper flakes if desired.

Serve immediately with grilled pita wedges for scooping. Leftover whipped feta can be covered and refrigerated up to 3 days; bring to room temperature and stir before serving.