Ingredients:

  • 8 ounces (225 grams) block Feta Cheese, drained and patted dry
  • 1/2 cup (120 grams) Full-Fat Greek Yogurt
  • 2 Tablespoons (30 ml) Extra Virgin Olive Oil
  • 1 Tablespoon (15 ml) Fresh Lemon Juice
  • 1 teaspoon Fresh Thyme Leaves
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 2-3 Tablespoons Honey (for garnish)
  • Fresh Thyme Sprigs (for garnish)
  • 1 Tablespoon Toasted Pine Nuts (optional)

Instructions:

  1. Drain the feta thoroughly. If packed in brine, pat it dry very well with paper towels; excess moisture inhibits fluffiness. Crumble the feta roughly into the bowl of a food processor.
  2. Add the Greek yogurt, olive oil, lemon juice, 1 teaspoon of fresh thyme leaves, and black pepper to the food processor with the feta.
  3. Process on high speed. Scrape down the sides of the bowl halfway through the blending process. Continue processing until the mixture is completely smooth, light, and airy—this should take 2 to 4 minutes.
  4. Stop the processor, taste the dip, and adjust seasoning if necessary (add a tiny pinch more salt or a squeeze more lemon juice for brightness).
  5. Transfer the whipped feta to your desired serving dish. Cover and refrigerate for at least 30 minutes to allow the flavours to meld and the texture to firm up.
  6. Before serving, let the dip sit at room temperature for about 10 minutes. Drizzle generously with honey, sprinkle with toasted pine nuts (if using), and garnish with fresh thyme sprigs.