Having a few great dips in our back pocket means that at a moment’s notice, we can create easy and yet memorable appetizers, for all occasions.
Whipped Feta Base
One of the easiest dips to create in a good whipped feta dip. Creamy, and softened with the addition of yogurt, lemon juice, olive oil etc is the base. Here is a great formula to remember: For every 2 oz of feta, you will use 3 tablespoons of Greek yogurt. This should give you a consistency that is quite versatile. Of course, depending on the feta you are using, you may need a bit more yogurt. The lemon juice and olive oil will also help thin it out. But at least you have a base to start from. For most occasions, 8 oz of cheese and 3/4 cup of yogurt will be enough. But if you are feeding a crowd, build it up from there.
Most of the time I will use the food processor for these dips, but if you are feeling lazy (don’t want to clean the food processor after!) feel free to crush the cheese with a fork and mix it all together. It may not look absolutely smooth, but that’s alright.
From there we can take it in so many directions. One of my favourites is Tirokafteri, a spicy Greek whipped Feta dip, with the addition of hot sauce, chilli flakes or whatever you happen to have in the fridge or pantry.
Herbs and Olives
Today’s dip is bright and fresh thanks to plenty of freshly chopped herbs, and briny green olives. Any green olive that isn’t overly salty is good. Castelvetrano is a safe choice. I love that the olives aren’t an afterthought. They really are the star of this dip. For the herbs, parsley, mint, dill, and basil are all great options. Add as much of the chopped herbs and chopped olives as you like. Use 1/4-1/3 cup of chopped herbs, mixed if you like, and start with 2 to 3 tbsp of chopped olives. I was totally inspired by Jill from Feed The Swimmers blog for this Herb and Olive flavour profile. I don’t think she even has a recipe, but gave enough of an idea for me to run with when she posted it in her Instagram account.
Extra Flavours
Along with the salt and pepper, chili flakes, sumac, za’atar, Aleppo pepper, Urfa Biber will also add wonderful depth to the final flavour of your dip. Grated lemon zest will also give an extra brightness. A bit of heat is always great. You could finely mince a red or green chili pepper in as well.
What to Serve With This Dip
This dip is perfect with a platter of crudités, or with grilled pita bread, lavash, grissini, or even crostini. This dip will also be a great spread in warmed pita bread for falafel or kebabs, gyros or grilled chicken. Save any extra for vegetable tartines or to spread over grilled lamb. This dip is bright and fresh, perfect for a summer spread. But at the same time, for a nice change from the heavier mayo based dips that come out for game day get togethers, or for those of us who want to eat lighter and just a little bit healthier, this dip is perfect even in winter!
Çilbir
One of my favourite breakfasts is Turkish Eggs, or Çilbir. It’s the best combination of herby yogurt, poached or soft boiled eggs, with a hot chili oil drizzled over it all. The way the warm egg yolk mixes in with the yogurt and herbs, with the piquant heat of the chili oil, it’s such a party in your mouth! I use my batch of Chili Crisp and it’s perfect for this dish.
So, after making this dip the first time, I knew that leftovers would be a fantastic twist on this most delicious eggy breakfast. And it was!! Seriously, if you want, just make this whipped feta dip for Çilbir, you will love it!
Here is my go-to recipe for Çilbir.
Herb Olive Whipped Feta Dip, Çilbir
Ingredients
- 8 ounces block quality feta, drained
- ¾ cup Greek yogurt, or more if desired
- 1 lemon, zested, reserve lemon to flavour if desired
- 2 tbsp extra virgin olive oil
- 2 tbsp chopped fresh dill, divided
- 2 tbsp chopped fresh parsley, divided
- 2 tbsp chopped fresh mint, divided
- 3 tbsp coarsely chopped Castelvetrano olives
- salt and pepper
- 1 tsp Aleppo pepper, or red pepper flakes (to your taste)
- small handful whole Castelvetrano olives
- 1-2 tablespoons toasted pine nuts, optional
Çilbir
- 1/3 cup Herb Olive Whipped Feta Dip
- 2 soft poached or boiled eggs
- 1 tbsp fresh chopped herbs
- 1 tbsp chili, oil see Notes
Instructions
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In the bowl of a large food processor fitted with a blade, combine the feta, Greek yogurt and lemon zest. Blend, and while the processor is running, drizzle olive oil through the top opening, until the feta is whipped to a smooth mixture.
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Transfer the whipped feta to a bowl. Fold in 1 tbsp of each herb as well as the chopped olives. Season with 1/4 tsp each salt and pepper. Taste and re-season as needed. Start with less salt especially, since the feta and olives have a salty nature to them. If you feel like it, add a squeeze of the lemon juice. Transfer to a shallow serving bowl or plate.
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With the back of your spoon, smooth the top of the feta, and then drag it in a cirlce to create a well for the oil. Drizzle a bit of olive oil all over the feta, then top with the Aleppo pepper, remaining fresh herbs, whole olives and nuts if using.
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Serve with pita bread, crudités or use it as a spread with grilled meats and flatbreads.
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Store the dip in a sealed container for up to three days in the fridge.
Çilbir
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Have 1/4- 1/3 cup of the dip spread onto a plate. Poach or soft boil one or two eggs and place them on top of the feta dip. Sprinkle everything with some fresh cut herbs. Drizzle chili oil over the feta dip and eggs.
Recipe Notes
Use a good quality creamy feta. Greek yogurt is best. A good quality finishing olive oil is best.
Feel free to substitute sumac or Urfa Biber for the Aleppo.
Feel free to substitute zaatar, dukkah, or even pistachios for the pine nuts.
Here is my Çilbir recipe
Here is my Chili Crisp recipe
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