Whipped Feta Dip With Dill And Parsley
To make another keto-friendly dip, we turned to feta cheese, which we love and which was a natural fit for this Greek-style dip. But rather than using true Greek sheep’s- or goat’s-milk feta, we chose cow’s-milk feta. Why? Cow’s-milk feta produces a firmer dip that holds up well at room temperature but is still loose enough to easily scoop up.
Ingredients
- 1 tablespoon lemon juice
- 1 small garlic clove minced
- 1 pound cow’s-milk feta cheese
- ¼ cup water
- ½ cup extra-virgin olive oil
- 2 tablespoons minced fresh dill or mint
- 2 tablespoons minced fresh parsley
Instructions
- Combine lemon juice and garlic in small bowl and set aside. Break feta into rough ½-inch pieces and place in medium bowl. Add water to cover, then swish briefly to rinse. Transfer to fine-mesh strainer and drain well.
- Transfer feta to food processor. Add ¼ cup water and reserved lemon juice mixture and process until feta mixture resembles ricotta cheese, about 15 seconds. With processor running, slowly drizzle in oil. Continue to process until mixture has Greek yogurt–like consistency (some small lumps will remain), about 2 minutes, stopping once to scrape down bottom and sides of bowl. Add dill and parsley and pulse to combine. Serve.