whipped feta

These Harissa Meatballs with Whipped Feta are perfect for an easy SOS dinner! Store-bought meatballs, bell peppers, zucchini, harissa, and whipped feta all in one bowl. YUMMY!

Harissa Meatballs with Whipped Feta

bell peppers (yellow and red), sliced

1-2 zucchini, sliced into half moons

harissa paste

olive oil, garlic powder, lemon juice, salt

container feta cheese

cream cheese

garlic

hummus

pita

olives / lemon wedges

Sheet Pan, Part One

Preheat the oven to 425 degrees. Place the peppers on one side of a large sheet pan. Drizzle with oil and sprinkle with salt. Mix the harissa with a little bit of olive oil, lemon juice, and garlic powder until you have a nice spreadable red paste. Coat your meatballs with the sauce (you can do this by tossing the meatballs in a bowl with the sauce if they&#8217;re pre-cooked, or just brushing the meatballs directly on the sheet pan if your meatballs are raw). Add meatballs to the center of the sheet pan. Bake for 15-20 minutes.

Sheet Pan, Part One: Preheat the oven to 425 degrees. Place the peppers on one side of a large sheet pan. Drizzle with oil and sprinkle with salt. Mix the harissa with a little bit of olive oil, lemon juice, and garlic powder until you have a nice spreadable red paste. Coat your meatballs with the sauce (you can do this by tossing the meatballs in a bowl with the sauce if they're pre-cooked, or just brushing the meatballs directly on the sheet pan if your meatballs are raw). Add meatballs to the center of the sheet pan. Bake for 15-20 minutes.

Harissa Meatballs with Whipped Feta Step 1

Sheet Pan, Part Two

Add the zucchini to the pan with some olive oil and salt. Roast for another 10 minutes. For extra browning on everything, broil for about 5 minutes.

Sheet Pan, Part Two: Add the zucchini to the pan with some olive oil and salt. Roast for another 10 minutes. For extra browning on everything, broil for about 5 minutes.

Harissa Meatballs with Whipped Feta Step 2

Whip That Feta

In a food processor, chopper, or blender, whip up the feta, cream cheese, and garlic until a thick and creamy sauce forms. 

Whip That Feta: In a food processor, chopper, or blender, whip up the feta, cream cheese, and garlic until a thick and creamy sauce forms.

Harissa Meatballs with Whipped Feta Step 3

Serve

Serve meatballs and veggies with a dollop of hummus, your whipped feta, pita wedges, and anything else you like (olives, lemon, etc.). And now DEVOUR. And repeat. And repeat. And repeat.

Serve: Serve meatballs and veggies with a dollop of hummus, your whipped feta, pita wedges, and anything else you like (olives, lemon, etc.). And now DEVOUR. And repeat. And repeat. And repeat.

Harissa Meatballs with Whipped Feta Step 4

I saw this when I woke up this morning and immediately knew what we were having for dinner. I didn't have meatballs so I made some with leftover chicken. It was the nicest meal I've had in months. Thank you.

Crusty, toasted bread topped with a decadent layer of whipped Feta cheese, a pile of seasoned steak and olives, tomatoes and cucumbers!

Open-Faced Greek Steak Sandwiches

each) diagonal slices French bread ((4 oz total))

oz crumbled feta

whipped cream cheese

olive oil

basil

oregano

rosemary

Salt and black pepper (to taste)

kalamata olives (chopped)

cherry tomatoes (chopped)

cucumbers

Pre-heat the oven to 400 degrees. Place the baguette slices on a foil-lined baking sheet and spray the tops with cooking spray. Flip the slices over and spray the other side as well. Place the baguette slices in the oven for 10-14 minutes until the edges are golden.

Combine the feta and cream cheese in the bowl of a food processor and run the food processor for 3-5 minutes until completely smooth and set aside.

Bring the oil to medium heat in a large skillet. Add the basil, oregano, rosemary and garlic to the hot oil and stir together. Add the steak strips and stir to coat with the oil and spices. Sprinkle with a bit of salt and pepper. Cook, stirring and flipping occasionally, for about 5 minutes until the steak is cooked to taste.

To build each sandwich*, take a toasted baguette slice and spread about 1 ½ tablespoons of the whipped feta across the surface. Top with 1/4th of the cooked steak (for me this was about 1.5 ounces), a chopped olive, half of a chopped cherry tomato and half a tablespoon of diced cucumbers.

*Build each sandwich to serve! If you are only serving one at a time, you can either toast all the baguette slices at once and use them as needed for a few days (store in a sealed zip-top bag) or you can just make the toasted bread as needed.  Store the whipped feta and cooked steak in separate containers in the fridge and compile the ingredients as needed!

Whipped Feta & Roasted Olives Recipe

green olives, pitted

whole black olives, pitted

thyme

tsp flakey salt

tsp black pepper

feta cheese, crumbled

water

lemon zest

salt & pepper

tbsp honey

Preheat oven to 400F degrees. Add olives to baking dish. Top with 1/4 cup olive oil, salt + pepper. Mix together until all olives are coated evenly. Add thyme. Place in oven for 8-10 minutes. Remove from oven after 10 minutes and set aside.

Add crumbled feta, cream cheese, water, 1/2 cup olive oil to a food processor. Process for 2-3 minutes. Add lemon zest, black pepper and honey to the mixture and process for 2 minutes.

Add feta dip to a bowl and add roasted olives on top. Also add the olive oil from the olive baking dish on top of the dip. Garnish with thyme, oregano and black pepper. Serve with fresh / grilled bread and enjoy!

Christmas Feta is here for the holidays! Smooth and creamy whipped feta topped with orange zest, pomegranate seeds, candied nuts, and fresh thyme. It's basically a delicious ornament in a bowl! 

Christmas Feta

feta cheese

garlic (or half if you’re sensitive to garlic)

honey

Pomegranate seeds

Candied nuts (see notes)

Thyme leaves

black pepper

Orange or lemon zest

Pulse feta, garlic, cream cheese, and honey in a food processor until very smooth. Transfer to a plate and give it some swoops with a spoon to make it pretty.

Top with pomegranate seeds, candied nuts, thyme leaves, freshly ground black pepper, zest, and a drizzle of honey.

Whipped Ricotta Toast with Roasted Tomatoes on crusty bread and topped with garlicky tomatoes, shallots, and basil is the perfect way to enjoy fresh summer tomatoes.

Whipped Ricotta Toast with Roasted Garlic, Tomatoes and Shallots

Kosher salt

dry pint grape tomatoes (halved)

shallot

French baguette

Olive oil spray

skim milk ricotta

basil (for garnish)

red pepper flakes (for garnish (optional))

Preheat oven to 400 degrees F.

Cut just the top of the head of garlic off, leaving cloves intact and exposed.  Drizzle with 1 teaspoon oil, wrap tightly in aluminum foil, place on medium sheet pan and roast for 25 minutes.

In a medium bowl, combine the tomatoes, shallots, remaining 2 teaspoons oil, ½ teaspoon salt and pepper, to taste. Toss to coat.  Transfer to a sheet pan lined with parchment.

After garlic has roasted for 25 minutes, leave it in the oven then add the sheet pan with the tomatoes and shallots and roast for 20 minutes.

Meanwhile, cut bread into 20 (½-inch) slices.

Remove both sheet pans from the oven.  Turn the oven off, take wrapped garlic off sheet pan and allow to cool for 5 minutes.

Lay bread slices in an even layer on the sheet pan, spray lightly with olive oil and place the sheet pan in the oven to allow bread to toast while you whip the ricotta.

Unwrap the garlic and carefully squeeze or scoop cloves into a food processor fitted with metal blade.  Add the ricotta, ¼ teaspoon salt and pepper, to taste then process for 30 seconds.  Scrap sides with a spatula and pulse 2-3 times to thoroughly combine.

Remove bread from oven and assemble toast.

Scoop 1 tablespoon of whipped ricotta onto each piece of bread.  Evenly distribute tomatoes and shallots on to toasts.

Top each with basil, a pinch of salt and red pepper flakes, if using.  Serve immediately.

To assemble toast:

How To Make Whipped Feta

feta cheese, (crumbled and at room temperature)

whipped cream cheese, (at room temperature)

Add crumbled feta to a food processor and pulse until small crumbs remain. Add in cream cheese and puree for 4-5 minutes, scraping down the sides when necessary, until feta is super creamy. Serve as desired.

I topped mine with roasted tomatoes, fresh herbs and roasted garlic oil.

This Roasted Garlic Whipped Feta Dip is seriously good! Paired with toasted pita wedges or pita chips, this easy appetizer is sure to be a crowd-pleaser. It is a delectable spread for sandwiches and burgers too. It&#39;s ready in just 30 minutes, thanks in part to the trusty blender!

Roasted Garlic Whipped Feta Dip

garlic (peeled)

tsp extra virgin olive oil

oz block feta cheese

non-fat Greek yogurt

lemon lemon

tbsp extra virgin olive oil

⅙ tsp crushed red pepper flakes

salt (to taste, if desired)

pita wedges or pita chips

extra virgin olive oil, toasted sesame seeds

Preheat

Preheat the oven to 400° F. Line a baking pan with parchment paper.

Toss

In a small bowl, toss the garlic cloves in the tsp of extra virgin olive oil. Transfer the olive oil-coated cloves to the prepared baking tray. Sparingly sprinkle with kosher salt (about 1/8 of a tsp).

Roast

Roast for 20-25 minutes, stirring halfway through.

Roasted Garlic

Blend

In a food processor or blender, combine all of the ingredients except for the 2 tbsp of olive oil. Blend until smooth. While blending, drizzle in the olive oil until emulsified. Taste and adjust seasoning, if desired.

Garnish

Transfer to a serving dish and garnish with desired toppings. 

Whipped Feta Dip

Brush

Brush the pita bread with olive oil, on both sides Transfer the bread to a parchment-lined baking sheet.

Bake

Bake for 10 minutes, or until lightly toasted. 

Toasted Pita Bread (Optional)

Harissa Chickpeas with Whipped Feta! Perfectly spicy/saucy/tomato-y chickpeas smothered in creamy, garlicky whipped feta and served with naan, lemons, and cucumbers. Your next weeknight wonder! 

Harissa Chickpeas with Whipped Feta

feta

harissa paste (2 tablespoons would be medium spicy)

tomatoes

chickpeas,

salt

lemon juice

chopped parsley (optional)

golden raisins (optional but sweet and yummy)

pita or naan

cucumber

lemon wedges

olives

Make the Whipped Feta: 

In a small chopper or food processor, pulse the feta, cream cheese, and garlic until mostly smooth and creamy and &#8220;whipped.&#8221; Add a little water as needed to loosen it up.

Make the Whipped Feta: In a small chopper or food processor, pulse the feta, cream cheese, and garlic until mostly smooth and creamy and "whipped." Add a little water as needed to loosen it up.

Harissa Chickpeas with Whipped Feta Step 1

Make the Chickpeas

Add the olive oil to a pan over medium high heat. Add garlic and harissa paste; sauté for 1-2 minutes. Add tomatoes and chickpeas. Mix and simmer for 4-5 minutes. Using a potato masher or similar tool, mash some of the chickpeas so the mixture becomes a little more creamy. Season with lemon juice, salt, and parsley. Stir in the raisins. Add a little bit of water if you need to to keep everything nice and saucy.

Make the Chickpeas: Add the olive oil to a pan over medium high heat. Add garlic and harissa paste; sauté for 1-2 minutes. Add tomatoes and chickpeas. Mix and simmer for 4-5 minutes. Using a potato masher or similar tool, mash some of the chickpeas so the mixture becomes a little more creamy. Season with lemon juice, salt, and parsley. Stir in the raisins. Add a little bit of water if you need to to keep everything nice and saucy.

Harissa Chickpeas with Whipped Feta Step 2

Serve harissa chickpeas on a plate with all your faves. Top with whipped feta and anything else you like (aka all of it. everything.). IT&#8217;S JUST SO GOOD.

Serve: Serve harissa chickpeas on a plate with all your faves. Top with whipped feta and anything else you like (aka all of it. everything.). IT'S JUST SO GOOD.

Harissa Chickpeas with Whipped Feta Step 3

... is there a brand of Harissa Paste that you recommend? I looked to see if you had a recipe for it but didn't find one. Can't wait to make this! I make garbanzo bean curry with Brussel sprouts, sweet potato and spinach! Love me some spicy chick peas!

Yum - perfect weeknight dinner. Low effort, yet super flavorful, satisfying, and healthy. I made a few changes based on what I had. 

I didn’t have harissa and couldn’t find it at TJ’s, so I made up my own blend of Aleppo pepper flakes, cumin, smoked paprika, and a dash of cayenne pepper. Instead of the cucumber, I added a chopped zucchini as well to the simmering chickpeas, as it needed to be used. And served it with TJ’s frozen garlic naan!

This meal rocked! Thank you, Pinch of Yum!

Super yummy and easy! I had run out of harissa so I used a mix of chili powder, smoked paprika and turmeric instead. Not exactly the same but still good! Whipped feta is such a great idea!

Wow, thank you so much for this recipe! I made it for my family of four, and we served a few kalamata olives on the side. Everyone loved it, and we actually looked forward to leftovers the next night. I think I just wanted an excuse to make/eat more whipped feta. Also, we served with little garlic naan circles of bread which were heavenly. Perfection, I would make this ever single week.

Pretty darn delicious especially given the time required.  I did invest in the whipped feta but I feel like some storebought tzatiki or even a spoon of greek yogurt would be almost as good.  Topped with some crushed pita chips.

This was soooooo good. My harissa had expired in the fridge 😭 but I had a jar of Calabria Pepper paste and used that instead. The addition of the raisins should be a must! A little burst of sweet. I served mine with garlic and herb riced cauliflower, diced cukes and of course that amazing whipped feta. A drizzle of good EVOO over everything. YUM!!

This is delicious! It’s winter here in Australia and I just made this for Sunday lunch on a cold and rainy day. The perfect meal!

This is a quick-fix-me-dinner-and-I-want-something-tasty. We are keeping it to our favs. Super healthy, but is tastes like it is not if you know what I mean :P !

Yum! So easy and delicious. The raisins add a nice pop of sweetness, 
I used  traditional raisins. 
I made this for lunch meal prep with brown rice and roasted veggies. This receipt will be on repeat.

This was a great use of harissa paste I had in my fridge! I didn’t have cream cheese so subbed in sour cream which worked well with the feta. I’m also not crazy abt raisins, but thought something sweet would balance things out the salty and savory elements so I drizzled a little Mike’s Hot Honey over my bowl and it was phenomenal!

This recipe  is AMAZING. I have warm food ready in 15 min after working all day. I LOVE how flavorful it  and SOOO simple. 
I love it.  And the whipped feta is a whole other amazing thing. 
Thank you thank you

I have been in search of easy week night recipes and this one is perfect!  The whipped feta and spicy harissa are such a great flavor combo.  We will be adding this to our regular rotation of meals.

This is unbelievably good. I don’t even really like chickpeas and I loved this. I added olive oil to the feta dip to make it smooth. You can use cuke slices as a vessel if you so choose.

This was super good and so easy too! Would have been even better with the roasted cauliflower that I broiled to ashes while being distracted eating it as is! I think it’s my favorite recipe of yours so far!

Love the recipe! Made it twice already and a third time tonight. 
But what exactly is a knob of cream cheese? Lol 
Canuck 🇨🇦

This recipe was delicious and a lot of fun to make and eat!

This was a great easy, weeknight meal.  I accidentally used a 28 oz can of the tomatoes but it still came out great!

Only commenting because my husband said this was in the top 10 meals I've made, which means it definitely deserves a comment. You can take (or leave) the purposeful (and accidental!!!) changes I made:

1. I used an immersion blender to mash some of the chickpeas and possibly over-blended, making it more stew-y. 
2. I used way more harissa paste — because I wanted it out out of the fridge — and added cayenne to the harissa mixture because my paste wasn't that spicy. 
3. I added hummus I needed to use up. 
4. I forgot the raisins.  
5. I found the whipped feta definitely needed olive oil/water to get the right consistency. This could be because the liquid with the cheese splooged out when I opened it.  
6. Per the recommendation, I served with cucumbers, Trader Joe's garlic pita, mixed Greek olives and lemon wedges. This was a good touch. 

Overall, we really liked this — I thought maybe there were too many layers of salty foods (which perhaps the raisins would've counteracted) and the husband said it needed a little more seasoning. Perhaps cumin? Za'atar?

https://content.jwplatform.com/videos/WhczZ8NT.mp4

Harissa Chickpeas with Whipped Feta! Perfectly spicy/saucy/tomato-y chickpeas smothered in creamy, garlicky whipped feta and served with naan, lemons, and cucumbers. Your next weeknight wonder!

This easy whipped feta dip is creamy, rich, and tangy - perfect for serving with fresh veggies and pita bread. For the best results, seek out a block of feta cheese (NOT pre-crumbled feta) for this recipe.

feta cheese (crumbled)

milk Greek yogurt

extra-virgin olive oil (plus more for serving)

Aleppo pepper or red pepper flakes (for garnish)

parsley (for garnish)

Pita bread (baguette, or fresh veggies, for serving)

In a food processor, place the feta, yogurt, olive oil, lemon juice, and garlic. Pulse until creamy.

Transfer to a serving dish and top with a drizzle of olive oil, pinches of Aleppo pepper, and chopped parsley. Serve as a dip with pita bread, baguette, or fresh veggies. Find additional serving suggestions in the blog post above.

Whipped feta is light, airy, and fluffy. It's an easy yet impressive recipe that takes only 5 minutes to make in a blender with 3 simple ingredients.

Whipped Feta

oz. block feta cheese

Greek yogurt

crushed red pepper flakes (optional,

Combine all of the ingredients in a food processor or blender and process until smooth. If the texture is too thick, add in 1 teaspoon of water at a time until desired consistency is reached.

Transfer to a serving bowl and serve with a drizzle with olive oil and crushed red pepper flakes, if using.

I like that the cream cheese is added.  That cuts the sharpness of the feta which seems to have become more acidic over the years.  It may be my taste buds?  But I baked this.  YUM  I used to bake the feta and it melts and is creamy and now the cream cheese added gives it more creaminess and lightness.

Really wonderful and versatile, but it’s smoother with a creamier feta - like the French (Valbreso), Bulgarian, or REAL Greek.  I find the American crumbles too dry and (like Deb) too acidic.  If you use full fat yoghurt and a good feta I don’t think you need the cream cheese, but it can’t hurt!

This Whipped Feta Dip combines feta cheese, Greek yogurt, lemon, and dill to create a tasty and simple appetizer.

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