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Dips & Spreads

Whipped Feta
with Chilli & Olive Oil

Five ingredients, ten minutes, and somehow tastes like you tried.
Perfect with flatbread, crudités, or just a spoon.

Whipped Feta with Chilli and Olive Oil

Method

  1. 01
    Whip the feta

    Crumble the feta and cream cheese into a food processor. Add the lemon juice and zest. Blitz for about 2 minutes until completely smooth and fluffy, scraping down the sides as needed.

  2. 02
    Season

    Taste and season with black pepper. It probably won't need salt — feta is already salty — but adjust to your preference.

  3. 03
    Serve

    Spoon into a shallow bowl and use the back of a spoon to create swirls on the surface. Drizzle generously with olive oil and scatter over the sliced chilli.

Notes

Make it ahead and keep covered in the fridge for up to 3 days. Bring to room temperature before serving — it loosens up beautifully. Swap red chilli for a pinch of dried chilli flakes if that's what you have.