Whipped Feta Dip

This is a new recipe from Pampered Chef that we wanted to try, and we were not disappointed! And using the Electric Twist and Chop got the job done quickly! This dip uses feta cheese whipped to a creamy consistency and adds a yummy topping that sets this dip off. We made the sun Dried Tomato Topping, but the recipe for the Cucumber Lemon Topping is included. Hope you will give it a try!

This smooth, creamy dip has two ways to top it: A savory and salty sun dried tomato tapenade, or fresh and zesty cucumber-lemon topping.

Whipped Feta Dip

Ingredients
Sun Dried Tomato Topping
½ cup (125 mL) sun dried tomatoes, drained
¼ cup (60 mL) Kalamata olives, pitted
¼ cup (60 mL) artichoke hearts, drained
1 tbsp (15 mL) olive oil
Cucumber-Lemon Topping
¼ cup (60 mL) loosely packed fresh parsley
½ seedless cucumber, cut into 1″ (2.5‑cm) chunks
1 lemon, zested
½ tbsp (7 mL) olive oil
Whipped Feta
6 oz. (175 g) feta cheese, crumbled
½ cup (125 mL) plain yogurt (Greek or regular) or sour cream

Directions
Choose which topping to make in the Electric Twist & Chop:
• For the sun Dried Tomato Topping, add the sin dried tomatoes, olives, and artichokes to the bowl. Press START and pour the oil into the hole; blend until mostly smooth. Remove from the bowl.
• For the Cucumber-Lemon Topping, add the parsley, cucumber, and lemon zest to the bowl. Pour the oil into the hole, then PULSE until roughly chopped. Remove from the bowl.
For the Whipped Feta, add the ingredients to the to the bowl of the Electric Twist & Chop. Press START and blend until mostly smooth, stopping to scrape the sides of the bowl as needed.
Spread the feta onto a serving plate and add your topping. Serve with pita chips, raw vegetables, or crackers.

Cooking is Music to the Soul!