“Whipped feta is wonderful on its own, but for a smoky sweetness that makes it special, flavor the dip with scallions that have been blackened in the oven. Serve with pita chips or buttery crackers, and if you’re an overachiever, top the dip with charred cherry tomatoes and a drizzle of honey. “
– Sarah Jampel, NYT Cooking
Three weeks before quarantine began, I made this delicious Lemony Whipped Feta With Charred Scallions dip to take to a dinner party. It was a hit, and I ended up snacking off of it for a week!
Now we are officially two months into quarantine, and I’m sorely missing dinner parties, or cooking for friends. So this post is in memory of a recent dinner that I thoroughly enjoyed, and I’m wishing I could do again sooner rather than later.
I followed this recipe EXACTLY as written. I used the exact ingredients that were required, and followed all of the steps in order as well.
I was going to make homemade pita chips to go along with these chips but ended up buying some because I was too busy that day. Hah, I wish that was the case again.
Anyway, bookmark or pin this recipe to return to for the next dinner party you host, or make it this week if you want something to snack on.
Lemony Whipped Feta With Charred Scallions
INGREDIENTS
- 1 ½ lemons, plus more to taste
- 1 bunch scallions, trimmed and halved crosswise
- ⅓ cup plus 3 tablespoons olive oil
- 10 ounces feta cheese, broken into large pieces (about 2 1/2 to 3 cups)
- 4 ounces cream cheese, at room temperature, or heavy cream
- ¼ teaspoon black pepper, plus more for garnish
- ¼ teaspoon cayenne, plus more for garnish
- 1 tablespoon hot water
INSTRUCTIONS
- Heat the broiler and line a sheet pan with foil. Juice 1 whole lemon to get 3 tablespoons juice and set aside. Cut the remaining 1/2 lemon into 3 to 4 thin slices.
- In a medium bowl, toss together the lemon slices, scallions and 1 tablespoon olive oil. Place on sheet pan and broil until blackened, tossing occasionally, 7 to 9 minutes for the scallions and about another 5 minutes for the lemon slices. Transfer to a cutting board to cool slightly.
- In a food processor, add the feta, cream cheese, remaining 1/3 cup plus 2 tablespoons olive oil, reserved lemon juice, black pepper, cayenne and hot water. Purée until very smooth, then add almost all of the scallions (save 1 or 2 pieces and chop roughly for a garnish). Pulse to combine, leaving some chunky scallion pieces. Taste for lemon, adjusting as needed.
- Transfer to a bowl, then garnish with charred lemon slices, the reserved scallion, black pepper and a pinch of cayenne.
Let me know how the recipe turned out for you in the comments below!
Trial & Eggs 