Whipped Feta with Honey and Thyme
Cold sheep's-milk feta blitzed with Greek yogurt and lemon until cloud-light, mounded into a shallow bowl, and crowned with warm honey, cracked pepper, and fresh thyme. A mezze board on its own with torn flatbread.
Ingredients
- sheep's-milk feta200 g, drained
- full-fat greek yogurt1/3 cup
- extra-virgin olive oil3 tbsp, plus more for finishing
- lemon1 (zest and 1 tbsp juice)
- honey2 tbsp
- fresh thyme leaves1 tsp
- black peppercornsfreshly cracked, to taste
- warm flatbread or pitafor serving
Steps
Add ingredients to food processor.
Crumble the feta into a food processor. Add the yogurt, olive oil, lemon zest, and lemon juice.
Blitz the mixture until smooth.
Blitz for 1 to 2 minutes, scraping down the sides, until the mixture is completely smooth and pale.
Warm honey with thyme.
Warm the honey in a small pan over low heat with the thyme leaves until just loosened and fragrant, about 30 seconds.
Spread whipped feta with spoon.
Spread the whipped feta in a shallow bowl, dragging the back of a spoon to make swooping ridges.
Drizzle honey and season.
Drizzle with the thyme honey and a slick of olive oil. Finish with cracked pepper and serve with torn warm flatbread.
Nutrition, per serving. 190 calories. Protein 7.5 grams, 16 percent. Carbs 7 grams, 15 percent. Fat 15 grams, 70 percent. Fiber 0.5 grams, sugar 6 grams, saturated fat 5 grams, sodium 520 milligrams. Estimated from ingredients.
