Whipped Feta Dip Recipe (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.

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.

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.

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!

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.

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).

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.

Cream cheese can also help to thicken cream-based sauces. It can act as a thickener for salad dressings, dips, and be used as a replacement for mayonnaise. It can also help to thicken pancake batters and be used as a base for cake icing when mixed with butter.

How do you fix watery cheese dip? ›

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.

The feta cheese melts surprisingly well to create a creamy sauce when you make the cheese sauce from scratch with a roux. There will be small chunks of feta cheese throughout the sauce, but to me, that's half the fun!

Why is my whipped feta dip runny? You probably added too much oil or milk. You can salvage the dip by adding more feta cheese.

Feta is crumbly, so even after lots of blending and processing, it's likely your spread will have a grainy texture. You can leave it like that, or you can pass it through a fine-mesh strainer to work out most of those tiny feta bits and improve the texture.

“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.