Green Whipped Feta


Photo by Michael Piazza

Bright green and briny, this simple spread goes just as well spooned inside a leaf of crunchy Romaine lettuce as it does on the end of a radish or carrot. Use it in sandwiches (it’s especially nice with thin-sliced roast beef or leftover lamb) or as a sauce for roasted potatoes. But by far its best application is slathered on a piece of grilled toast served with a pile of radishes, soft-boiled eggs and kalamata olives—an easy summer lunch alongside dressed greens and some fruit.

Serves 6–8 as an appetizer

8 ounces sheep and goat feta
2 cups parsley leaves
2 cups mint leaves
2 cups basil leaves
1 cup tarragon leaves
1 clove garlic, chopped
½ teaspoon ground cumin
1 tablespoon lemon juice
½ cup whole-milk buttermilk
sea salt and freshly ground black pepper
extra-virgin olive oil

Place the feta, herbs, garlic, cumin, lemon juice and buttermilk in the bowl of a food processor and blend. Season to taste with salt and pepper and pour into a serving bowl. Dribble with extra-virgin olive oil and serve at room temperature.

This recipe appeared in the Summer 2019 issue as part of a larger story on Dips, Spreads and Sauces.