Nutritional values are estimates per serving
Creamy, salty, tangy and completely irresistible. Serve it with warm pitta, slather it on toast, dollop it next to roasted vegetables or eat it straight from the bowl. Five minutes, five ingredients, genuinely impressive.
A note from us
Use block feta not the pre-crumbled stuff — it has a completely different texture and flavour. Greek feta in brine is what you want. The cream cheese might seem odd but it gives the whipped feta a smoother creamier result than feta alone.
What you need 🛒
How to make it 👨🍳
Break the feta into rough chunks and add to a food processor with the cream cheese, olive oil, lemon juice and crushed garlic.
Blitz for 2 to 3 minutes until completely smooth and creamy — scrape down the sides halfway through. It should be the consistency of thick hummus.
Taste and adjust — more lemon for sharpness, more pepper for warmth. Feta varies in saltiness so taste before adding any extra salt.
Spoon into a wide shallow bowl and use the back of a spoon to create deep swirls across the surface.
Drizzle generously with extra virgin olive oil — it will pool in the swirl valleys which is exactly what you want.
Scatter over the chilli flakes and fresh thyme leaves. Serve immediately with warm pitta bread or crusty bread alongside.
Keeps covered in the fridge for up to 3 days. Bring to room temperature before serving.
