Wednesday, July 27, 2011

Whipped Feta & Roasted Red Pepper Dip

This dip was the first thing that came to mind when I was contacted about trying Euphrates Feta cheese!

First, the cheese.  I’m sure you’ve all tried, and most of you love, Chobani Greek yogurt!  I know I do, and I was lucky enough to receive a whole box of it last winter to enjoy and try out in some baking!

Well, did you know before Chobani, its founder started a cheese company making some delicious feta!??  This was news to me, but I perked right up when I saw the word “FETA”.  Mmmm. 

So, when asked if I’d like to try some out to develop a recipe, I jumped at the chance!

Little did I know how much feta I’d have to work with ;)


Not one, but TWO


BLOCKS!!!  No joked, I weighed them….about 9lbs total!! 

Not that I’m complaining, but it just surprised me :)  In a good way.


I have a few recipe ideas, but this is the first I’m sharing.

I know I’ve mentioned it before, but one of my all time favorite restaurants is was on Martha’s Vineyard, until we learned this summer that it had closed :(   Sad, sad day.  Well the restaurant, The Mediterranean, had my friend and I’s most favorite dish ever… The Whipped Feta Rouille


We’d dream about it, and talk about it all year leading up to our trip. 

It was that dip which inspired me to try to re-create something with that same delicious flavor we loved so much. 


Not going to lie, I cam REALLY close!  I know it’s not exactly the same, as I definitely did not have the “urfa” and “Maras” in the menu description, but it had that same great flavor and slight kick. 

Whipped Feta & Roasted Red Pepper Dip

  • 14 oz Feta Cheese
  • 7 oz jar of Roasted Red Peppers (drained)
  • 1 clove garlic
  • juice from half of a lemon
  • 3/4 cup chickpeas (canned)
  • 3 T bread crumbs
  • 1/2 tsp crushed red pepper flakes (more or less to taste)
  • 1 tsp paprika (more for dusting)

Basically, you just combine all the ingredients into a food processor (or blender) and blend until smooth.  It will have a similar consistency to hummus. 


Feel free to play around with the quantities to your liking.


This also makes a lot of dip, about 3 cups.  I’d say a good amount to bring to a party, but if you’re just making it for home you might want to half the recipe. 

Serve at room temperature.  It will thicken a bit in the fridge, still good just thicker. 


HEATED!  I tried heating a little serving for myself the other day.  10-15 seconds in the microwave…divine.  The feta gets all melty and delicious :) 


I bet it would be delicious served as a baked dip!




Now for the winner of the “Summer in a Box” giveaway…

New Picture

Elizabeth!!  Her response to staying organic this summer:

“Managing a farmers' market, it's pretty hard for me not to. ;) All the stuff looks fabulous! “

Congrats!  Email me your mailing info and I’ll have the package sent along to you! :)


  1. whoop whoop to all that feta! How fun! I can't wait to eat feta again! The dip sounds AMAZING. Glad you were able to get so close to the restaurants version.

  2. I was immediately intrigued by the title because I love Oleana's whipped feta! Not sure if it has chickpeas also but it looks just like what you've made. Now I can enjoy it at home!

  3. Yay!!! I was so psyched about this giving and really hoping I would win. You just made my day :) Emailing you now. Also, the whipped feta looks fabulous. I've had the one from Oleana, which is delicious.

  4. holy feta! great recipe. everyone above is commenting on Oleana's version and I swear when i started reading this post that is what I was reminded of!

  5. Love, love, love Oleana's whipped feta too!

  6. That's a lot of feta! I would definitely make a dip like this with it too. Have you tried Oleana's version? I bet you'd love it!

  7. Mmm that dip looks so good... I love hummus and feta cheese so I am sure I'd love this too. I need to make ASAP!

  8. Mmm, this is my kind of dip - sounds awesome!