Recipe: Lemon-Garlic Whipped Feta with Pesto
If you’re inviting friends over who may be on the fence about feta, make them this dip. It’s guaranteed to make a feta believer out of anyone. Instead of the cheese being in its usual crumbled state, it’s whipped in a food processor with Greek yogurt into a gloriously creamy, tangy dip. A heaping spoonful of basil pesto drizzled over top seals the deal, making this a flavorful appetizer you can make for around five bucks. If you’ve got a crisp $20 on hand, use the rest to pick up a bottle of wine — we’ve got the perfect pairing.
A Case for Whipping Your Dip
Whipped feta sounds sort of fancy, but it’s not. Toss the cheese in a food processor with some Greek yogurt and lemon zest and garlic and hit that “on” switch. You may feel skeptical in the first couple of minutes, as it will look like a big, grainy mess, but stick with it. Soon enough, the feta crumbles give in and melt into the creamiest state they’ve ever been in. The food processor pumps just enough air into the dip to give it a light-bodied texture, yet the flavor is rich and full of dairy goodness.
It really doesn’t need anything else to make it a hit at your cocktail party, but drizzling the finished bowl with good-quality pesto, bought from the store, takes it one step further without making it one step harder.
Make It a Party! What Wine to Drink
This luscious dip doesn’t need much alongside it to make it a hit, but I do really love it washed down with a glass of rosé.
3 Great Bottles of Rosé Under $15
Why Rosé Pairs Well
The lemon zest in the dip and the herby pesto give this dip warm-weather vibes, and when that’s the case rosé is always my first choice. More importantly, though, is that most rosés are crisp and lean, which is a nice contrast to the rich dip you’re spooning up every-which-way.
How to Throw a $20 Cocktail Party
There’s nothing better than a fun and festive cocktail party with your friends — but hosting one definitely doesn’t need to put a big dent in your wallet. This week, we’re showing off six appetizer recipes and the budget-friendly wines that pair best with them to inspire you to throw an “Appy Hour” any night of the week.
- 1 pound
feta cheese, crumbled
- 1/2 cup
plain whole-milk Greek yogurt
Finely grated zest of 1 medium lemon
- 1 clove
Freshly ground black pepper
- 2 tablespoons
Pita chips, crostini, or vegetable crudités, for serving
Place the feta in the bowl of a food processor fitted with the blade attachment. Pulse into small crumbs, 6 to 8 pulses. Add the yogurt and blend, scraping down the sides of the bowl as needed, until the mixture is whipped and very smooth, for 3 to 4 minutes.
Add the lemon zest, garlic, and a few generous grinds of black pepper, and blend for 10 seconds more. Transfer the whipped feta to a serving bowl and drizzle with the pesto before serving with crackers, bread, or vegetables.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.