This isn’t supposed to be an exact recipe… more of a ‘to your taste’ sort of thing, so go ahead and experiment. Start lightly with the ingredients and make it yours… I promise you won’t be disappointed.
Use our Seeded Crackers to scoop up this deliciousness along side a glass of chilled.... (insert your favourite drink in here) and enjoy!
All dairy ingredients can be substituted for plant based, but please watch what I call the ‘dollopability’ - this means that some substitutes can be a little more runny/thick so you may need to adjust the more liquid ingredients like white wine vinegar… and if it’s too thick, then a little cream can help thin it down.
If you can’t get fresh herbs then use dried ones.
Let the whipped feta mix sit for at least 1 hour to let the flavours develop.
Again, this is about taste so take the ingredients as your guideline.
Feta Cheese - 200 grams, room temp
Cream cheese - 100 grams, room temp
Yoghurt or Keffir - 100 grams (may need adjustment, depending on how thick your yoghurt is)
Garlic - 4 clove, very finely chopped
Coriander - good handful, finely chopped
Mint - half the volume of Coriander
Dill - half the volume of Coriander
Italian white wine vinegar - a little touch to taste (1-2 teaspoons), but you can leave it out if you prefer
Note: Preferably use a food processor with a blade, but a more rustic style can be gained by using a potato masher or getting your chop on and finely chopping my hand / using a fork.
Into the food processor bowl crumble the feta cheese, add the cream cheese, and about half of the yoghurt/keffir.
Pulse until the feta is nice and small, then put on to puree for 2 mins, remember to scrape down the sides a couple of times.
Add the finely chopped garlic and a splash of the vinegar (if you choose). Continue to puree for another 2-3 mins, again scraping down the sides occasionally.
Taste along the way… at this stage you’ll see the flavour developing with the garlic, and as feta is traditionally salty you shouldn’t require more salt. However, this is the time to add if you think you’d like more.
When the feta mix is nicely whipped up, remove and scrape everything into a bowl.
Add all the herbs, mix and then chill for at least 1 hour if you are in a hurry or it can be made up to a couple of days ahead for full flavour development.
Then you are ready to decorate your board!
Spread on your board and then get creative with the toppings - a lovely summer fresh salsa (shown in pic), or perhaps roasted vine tomatoes, basil and olives, topped over with EVO. Or even go fruity and make a summer fruit salsa with some chilli for heat!
Serve with Seeded Crackers.
OTHER IDEAS FOR THE FETA MIX: