Two ingredients whip together with such ease here–and you’ll be looking for tons of ways to use this incredibly delicious blend of feta and garlic. I like to use a microplane grater for an easy and very finely minced garlic. The texture of this dip depends on the feta you use; some brands are wetter than others. If your feta is dry, it will crumble in the first minute or so in the processor. If the feta doesn’t smooth out on its own, add some olive oil and/or plain yogurt to get to a soft, smooth consistency. If your feta is wet, take care not to over-whip, as it will start to liquify. The whipped feta may firm up in the refrigerator, so leave it out at room temperature for a good hour before using. Feta typically is sold in 7- or 8 oz. slabs; either works fine here. This recipe scales up like a dream.
SERVINGS: 4 RECIPE BY: MAUREEN ABOOD
FOR THE WHIPPED FETA:
7 oz. slab of feta cheese, sheep’s milk if possible, drained
1 small clove garlic, minced
FOR THE TOPPING:
1/4 teaspoon sumac
1/4 teaspoon toasted sesame seeds
1/4 teaspoon red pepper flakes
extra virgin olive oil
In a small food processor or blender, crumble the feta and add the garlic. Pulse until the feta is fairly smooth, but not liquified, stopping and scraping down the sides of the bowl as you go.
In a small bowl, combine the sumac, sesame seeds, and red pepper flakes.
Spoon the whipped feta onto a small bowl or plate. Swirl the top. Drizzle with olive oil, then top decoratively with the spice blend. Serve immediately.