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.

You'll notice here the consistency of the whipped feta, and it's your chance to thin it out with extra Greek yogurt and olive oil, or thicken it out with extra feta cheese. Keep processing your feta dip until it's fluffy and super creamy, and feel free to taste so you can adjust seasoning.

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.

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.

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 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.

While many whipped feta recipes use cream cheese or sour cream as the base of the dip, I like to use whole milk Greek yogurt, which is more in line with the Mediterranean way of eating. Greek yogurt balances and tames the saltiness of feta, while lending just enough tang and a smooth texture!

Flour or cornstarch can both thicken a liquid. In a small separate bowl, mix a tablespoon of either flour or cornstarch with 2 tablespoons of cheese sauce until the mixture is smooth. Add the mixture back to the milky cheese sauce, and stir until combined and desired thickness is achieved.

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).

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.

Is feta cheese good for you? ›

While feta cheese provides you with an excellent source of nutrients like calcium and protein, it also contains high amounts of sodium and saturated fat. Feta is lower in fat than many other cheeses, however, and is considered a reasonable option to eat in moderation.

It is an appropriated Greek feta cheese, but has a milder flavor and a creamier texture.

Pink discoloration affects cheeses both with and without additional colorants. In cheeses with colorants, such as annatto, pink discoloration is thought to be a result of factors (oxidation, precipitation, temperature, and photooxidation) affecting the constituents of the colorant itself (1, 5).

“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.

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. When it's what you like, you're golden.

Feta doesn't melt due to its low pH (~4.7). While the high amounts of acid means calcium is dissolved from the structure, a pH this low causes proteins to interact strongly with each other. Muenster cheese has a moderate moisture content with a good amount of fat and some acidifcation.