Whipped Feta with Charred Scallions

Whipped feta with charred scallions is a creamy, savory blend of rich feta cheese and smoky green onions. It makes for a delicious dip or spread, served with crostini, crudités, pita, or sandwiches. This quick and easy recipe is the perfect party appetizer or light snack.

If you love feta, then you have to try my recipes for Marinated Feta and Whipped Feta with Marinated Olives, next!

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If you love feta, then you’re going to be obsessed with this whipped feta. This spreadable version one of my favorite cheeses has an irresistible, sharp, tangy, briny flavor. I promise that once you grab a scoop of this, you won’t be able to stop.

Why This Recipe Works

• Quick and Easy – Made with simple ingredients, whip it up in a food processor or blender, and enjoy!
• Versatile Cheese Dip – Eat it as a dip, spread it on sandwiches or pair it with grilled meats.
• A Party Favorite – Set this down for guests and this popular dip will be gone in minutes! It’s also a yummy addition to a charcuterie board.

Tools You’ll Need

• Baking Dish or Sheet Pan
• Food Processor or Blender

Ingredients You Will Need for Whipped Feta with Charred Scallions

This salty, funky goodness is is made with a combination of ingredients yielding a truly special dip. Here’s what you will need:

Charred Scallion

• Scallions – Cut into 2-inch pieces.
• Olive oil – One tablespoon, to encourage roasting to perfection.
• Kosher salt – Seasoned to taste.

Whipped Feta

• Olive oil – Adds a depth of flavor and helps to emulsify the ingredients.
• Feta cheese block – Preferably sheep’s milk as it’s richer in flavor and creamier in texture. Also, be sure to use use a feta in brine and pass on pre-crumbled feta.
• Mayonnaise – Use good quality mayo. My go-to is Hellman’s.
• Sour cream – Ensures the dip is creamy.
• Lemon – The zest and juice add a bright zing of flavor.
• Freshly cracked black pepper – Add to taste.
• Water – Added to slightly thin out the feta dip.

Garnish

• Olive oil
• Fresh black pepper

Feta: Sheep, Goat or Cow’s Milk?

When it comes to feta, I feel that cow’s milk kinda falls flat on flavor. Aim for sheep, goat, or a blend of the two as it lends a slight tang in flavor and honestly, it just tastes better.

Also, opt for feta in brine. It makes a world of difference compared to its non-brined counterpart. That vat of salt water its been sitting in is doing you a solid in the flavor category. Also, don’t go for the container of pre-crumbled feta. It’s dry and missing all the fun that feta could be.

How To Make Whipped Feta with Charred Scallions

Dips shouldn’t be complicated and this one definitely isn’t. You won’t believe how easily this comes together! Let’s get into the how-to:

Charred Scallions

1. Preheat oven to 450°F
2. Place chopped scallions on a prepared baking dish. Then drizzle with olive oil and kosher salt to taste.
3. Roast for 12-15 minutes or until the scallions are perfectly roasted and slightly blackened. Then remove them from the oven and set them aside to cool.

Whipped Feta

1. Add feta, mayo, sour cream, lemon zest, lemon juice, olive oil, charred scallions, and water in a food processor or blender, and blitz until smooth. Season to taste with black pepper.
2. Finally, enjoy it with warm pita bread, crudités, and pita chips.

Tips and Tricks for the Best Whipped Feta with Charred Scallions

• Don’t use pre-crumbled feta. Feta that has been pre-crumbled is coated with an anti-caking agent that can make the cheese dry and hard.
• Use high-quality olive oil. Olive oil is used three times in this recipe so make it count! Low-quality olive oil is over-processed and may include preservatives and fillers. Whereas, quality olive oil boosts the flavor and texture.
• Refrigerate to thicken it up. Sheep’s milk feta tends to have a lower melting point, which means once blended and at room temperature, it is bound to get a runny. Cow’s milk on the other hand has a higher melting point, so it tends to be thicker in consistency at room temperature (but sacrifices on flavor). If using a sheep’s milk feta and a thicker consistency is desired, refrigerate for 30 minutes and remove from the refrigerator just before serving.
• Serve immediately. Whipped feta is best served fresh so enjoy it right after it’s prepared.

Variations

Use leftovers as a dressing. When I make this dip, it’s not long before it’s gone, but on the rare chance I do have some leftover, I love to use it as a salad dressing and it is FABULOUS. Simply add 2 more tablespoons of olive oil and 1 tablespoon of water to achieve that perfect consistency.

Add toppings. You can add crushed red pepper flakes for a little kick of spice or sprinkle smoked sea salt for a balance of salty, savory with a hint of smoky. Let your taste buds be the guide!

Frequently Asked Questions

What can I serve with whipped feta?

Enjoy whipped feta with pita bread, crackers, or fresh vegetables like carrots and celery. You can also use leftover whipped feta as a spread on toast or sandwiches.

How to store leftover whipped feta with charred scallions?

Wrap leftover whipped feta with plastic wrap and place it in the fridge. Consume within 4 days.

Can whipped feta be frozen?

I don’t recommend freezing whipped feta. Once chilled, whipped feta thickens and isn’t as creamy. It’s hard to replicate that smooth consistency. If you choose to freeze it, it can last for up to 3 months. Defrost it in the fridge overnight before consuming. I would use defrosted whipped feta as a spread rather than a dip.

Looking for More Appetizer Recipes?

• Pan con Tomate Recipe
• Cherry Tomato Confit
• Dilly Deviled Eggs
• Caramelized Onion Dip

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