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Herb Olive Whipped Feta Dip, Çilbir

A bright and light whipped feta dip, with the tang of yogurt, freshness of herbs, and brine of green olives, this dip is perfect with pita bread, crudités, or even as spread for your grilled meats and flatbread. And top it with an egg for a great twist on Turkish Eggs, or Çilbir.
Course Appetizer
Cuisine Mediterranean
Keyword chili crisp, feta, greek yogurt, poached eggs, whipped feta dip
Prep Time 15 minutes
Servings 2 cups

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

  1. 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.
  2. 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.
  3. 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.
  4. Serve with pita bread, crudités or use it as a spread with grilled meats and flatbreads.
  5. Store the dip in a sealed container for up to three days in the fridge.

Çilbir

  1. 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