A spin in the food processor and a little olive oil and cream cheese take feta from crumbly and coarse to airy and spreadable Whipped feta is wonderful on its own, but for a smoky sweetness that makes it special, flavor the dip with scallions that have been blackened in the oven Serve with pita chips or buttery crackers, and if you’re an overachiever, top the dip with charred cherry tomatoes and a drizzle of honey.
Ingredients
- 1 1/2 lemons, plus more to taste
- 1 bunch scallions, trimmed and halved crosswise
- 1/3 c plus 3 tablespoons olive oil
- 10 ounces feta cheese, broken into large pieces (about 2 1/2 to 3 cups)
- 4 ounces cream cheese, at room temperature
- 1/4 tsp black pepper, plus more for garnish
- 1/4 tsp cayenne, plus more for garnish
- 1 tbsp hot water
Instructions
Heat the broiler and line a sheet pan with foil. Juice 1 whole lemon to get 3 tablespoons juice and set aside. Cut the remaining 1/2 lemon into 3 to 4 thin slices.
In a medium bowl, toss together the lemon slices, scallions and 1 tablespoon olive oil. Place on sheet pan and broil until blackened, tossing occasionally, 7 to 9 minutes for the scallions and about another 5 minutes for the lemon slices. Transfer to a cutting board to cool slightly.
In a food processor, add the feta, cream cheese, remaining 1/3 cup plus 2 tablespoons olive oil, reserved lemon juice, black pepper, cayenne and hot water. Purée until very smooth, then add almost all of the scallions (save 1 or 2 pieces and chop roughly for a garnish). Pulse to combine, leaving some chunky scallion pieces. Taste for lemon, adjusting as needed.
Transfer to a bowl, then garnish with charred lemon slices, the reserved scallion, black pepper and a pinch of cayenne.