Salted Honey Whipped Feta (Printer-Friendly)

Creamy whipped feta blended with olive oil and lemon zest, drizzled with salted honey and garnished with edible flowers.

# What You Need:

→ Dairy

01 - 7 oz feta cheese, crumbled
02 - 3.5 oz cream cheese, softened

→ Flavorings

03 - 1 tablespoon extra-virgin olive oil
04 - 1 teaspoon lemon zest, plus extra for garnish
05 - 1/2 teaspoon freshly ground black pepper

→ Honey Topping

06 - 2 tablespoons high-quality honey
07 - 1/4 teaspoon flaky sea salt
08 - 1/2 teaspoon dried edible flowers such as lavender or rose petals, or fresh thyme leaves for garnish

# How to Cook:

01 - In a food processor, combine feta cheese, cream cheese, olive oil, lemon zest, and black pepper. Blend for 2 to 3 minutes, scraping down the sides, until completely smooth and fluffy.
02 - Transfer the whipped feta to a serving bowl and spread into a swoosh pattern with the back of a spoon.
03 - In a small bowl, mix honey with the flaky sea salt.
04 - Drizzle the salted honey generously over the whipped feta.
05 - Garnish with edible flowers or fresh thyme and a sprinkle of extra lemon zest if desired. Serve immediately with warm pita, crostini, or fresh vegetables.

# Expert Advice:

01 -
  • It takes 10 minutes and somehow tastes like you know what you're doing in the kitchen.
  • The contrast between creamy, tangy cheese and the sweet-salty honey hits in the best possible way.
  • Everyone at the table will ask you how you made something this elegant.
02 -
  • Soften your cream cheese first—if it's cold, your food processor will work twice as hard and you'll end up with a slightly grainy texture instead of fluffy clouds.
  • Don't over-blend once it's smooth or it can become heavy and dense instead of staying light and airy.
03 -
  • Use a food processor rather than a blender if you have one—it gives you more control and creates a better texture.
  • The secret to that restaurant-quality swoosh is using the back of a spoon dipped in warm water, which lets you smooth and shape without leaving fingerprints.
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