Can I make the spicy whipped feta ahead of time?

You can! Whenever I'm entertaining, I always make my dips ahead of time - it's so much easier that way. This one will last at least 5 days, stored in the fridge in an airtight container. Try to bring it out of the fridge about 15 minutes before you want to serve it, just to take the chill off. It'll firm up in the fridge, so just give it a little stir to loosen things up when you serve it (as it sits at room temperature, it will loosen up naturally).

Is the whipped feta dip spicy?

It isn't super spicy, but that will also depend on the harissa paste you use, as some are spicier than others. Give the harissa a taste before you use it to gauge how spicy it is. If it's especially hot, you could reduce the quantity to 1 tablespoon, then taste the dip after blending and add the rest if you like.

What can I serve with the spicy whipped feta?

My favourite is crunchy baked pita chips , crudités or sourdough discard crackers , but you can use this as much more than a dip. Try it dolloped on top of salads, tossed through pasta, spooned on top of toast or fresh bread (it's fab with no-knead chili cheese focaccia , Vogel's style seed bread or rosemary parmesan bread ) or alongside grilled meat (it's lovely with miso grilled chicken , honey harissa grilled chicken or juicy lamb koftas ).

Spicy Whipped Feta Dip with Harissa

Name: Spicy Whipped Feta Dip with Harissa
Prep time: 5 min
Total time: 5 min
Cuisine: mediterranean
Ingredients: 200g/7oz feta cheese; 2 tablespoons harissa paste; 4 tablespoons Greek yogurt; 2 garlic cloves, peeled; 1 tablespoon harissa paste; 1 tablespoon olive oil; A handful of flat-leaf parsley (or thyme, oregano or rosemary); 1 tablespoon everything bagel seasoning or nutty dukkah

Description

You just need FOUR easy-to-find ingredients and five minutes to make this incredibly moreish spicy whipped feta dip. Harissa paste gives it a serious kick of heat, perfect served with baked pita chips or sourdough discard crackers, or paired with grilled lamb koftas, roasted skin-on potatoes or spooned onto toast. The perfect make-ahead dip for a crowd.

Ingredients

Units Scale

For the dip -

200g/7oz feta cheese
2 tablespoons harissa paste
4 tablespoons Greek yogurt
2 garlic cloves, peeled

To serve -

1 tablespoon harissa paste
1 tablespoon olive oil
A handful of flat-leaf parsley (or thyme, oregano or rosemary)
1 tablespoon everything bagel seasoning or nutty dukkah

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Instructions

Make the dip. Break the feta into a few pieces, then add it to the bowl of a food processor or blender, along with 2 tablespoons of harissa paste, 4 tablespoons of Greek yogurt and the 2 peeled garlic cloves. Blitz into a super smooth, creamy dip. This will take a couple of minutes. You can stop the motor and scrape down the sides a few times, to make sure everything is blending evenly. PRO TIP: If your dip needs a little help to get moving, add a couple of tablespoons of olive oil to loosen things up.
Garnish and serve. Transfer the dip to a serving plate or bowl, making swirls in it with the back of your spoon and creating a little crater in the middle. Drizzle over the other tablespoon of harissa paste and olive oil, then scatter over the flat-leaf parsley and the everything bagel seasoning or dukkah.

Notes

STORAGE INSTRUCTIONS: The dip will keep well for at least 5 days, stored in a covered container in the fridge. It’s best served at room temperature and will firm up in the fridge – so give it a little stir before you serve it.

SERVING SUGGESTIONS: I love serving this with crunchy baked pita chips, sourdough discard crackers or crudites, but it’s also wonderful spread onto fresh bread (try it with no-knead chilli cheese focaccia, Vogel’s style seed bread or rosemary parmesan bread) or toast, dolloped onto salads, tossed through pasta or pasta salad, as a dipping sauce for crispy skin-on roasted potatoes or crunchy oven fries, or served with grilled meat (try it with miso grilled chicken, honey harissa grilled chicken or juicy lamb koftas).

INGREDIENT NOTES: Taste your harissa paste before you use it – different brands have different levels of heat. If yours is especially spicy (or mild), adjust the quantity accordingly. You could replace the Greek yogurt with cottage cheese, cream cheese, sour cream or ricotta if you like.

Prep Time: 5
Category: dips
Method: blender
Cuisine: mediterranean

Nutrition

Serving Size: 3 tablespoons
Calories: 179
Sugar: 2.9g
Sodium: 900mg
Fat: 14g
Saturated Fat: 8..3g
Carbohydrates: 4.7g
Fiber: 0.5g
Protein: 8.4g