Whipped Feta Spread

In This Post

• Jump To The Recipe
• Why I Love This Recipe
• Visual Walk-Through of the Recipe

• Video
• Frequently Asked Questions
• Ratings

Whipped Feta Spread Is Taking Over The World!

And honestly, I support this!

There’s a new whipped feta dip at Trader Joe’s that has everyone buzzing. It’s delicious. If you have a Trader Joe’s in your vicinity, it’s worth picking this stuff up.

And if you don’t – fun fact – it’s actually so easy to make this yummy whipped feta spread / dip / sauce yourself.

I’ve been making a version of this for years. Remember the meatballs with whipped feta? these chickpeas with whipped feta? and this flatbread / salad situation with a big shmear of whipped feta on top?

I’ve typically made mine with garlic in the past, but the Trader Joe’s one has no garlic! It’s just made with feta, cream cheese, Greek yogurt, and olive oil. I love a simple power combo.

More ideas for using this:

• a chickpea flatbread
• a hummus bowl
• a mediterranean meal prep situation
• a buffalo chicken burger
• a naan-wich (can we make that a thing?)
• a buffalo chicken burger

Hope you love it! (I know you will.)

PS. Sauce is life. Here’s a list of my favorite sauces that make life better!

Frequently Asked Questions About Whipped Feta Spread

How do you use whipped feta spread?

There are lots of ways to use this spread! Here are my go-tos:

– In bowls like these harissa meatballs or chickpeas
– Spread on sandwiches like this flatbread / salad situation or naan-wich
– Dolloped on buffalo chicken burgers
– As a dip for crackers, naan, or flatbread!

Could I use a different cheese?

You need a soft / crumbly cheese to make this work best – goat cheese would be a good alternative!

How long does this keep in the fridge?

I would keep this for 4-5 days in the fridge! The cream cheese keeps it pretty well stabilized.

Can this be made in a blender?

Yes – ideally a smaller one so there is enough volume to blend it successfully. If you only have a larger blender, you can also just double the sauce amounts.

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Whipped Feta Spread

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• Author: Lindsay
• Total Time: 5 minutes
• Yield: 4-6 servings

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Description

Just like the one from Trader Joe’s! I love this whipped feta topped on bowls, as a dip for naan or flatbread, or in a sandwich. It’s SO good.

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Ingredients

Units

Whipped Feta Spread:

• 6 ounces feta cheese
• 4 ounces cream cheese
• 1/4 cup Greek yogurt
• 2 tablespoons olive oil + 2 tablespoons water as needed

Extras (Optional):

• a clove of fresh garlic
• a pinch of fresh or freeze-dried dill (yummy)
• a squeeze of lemon juice

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Instructions

1. Blend: Place everything in a small blender or food processor. Pulse until smooth and spreadable, with some flecks of feta remaining.

   

2. You’re Done! Serve on sandwiches, wraps, salads, bowls, burgers, or as a dip! This stuff is delicious.

   

Equipment

Food Processor

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Notes

My favorite batches of this include garlic, dill, and lemon juice! I just add them into the food processor with everything at the beginning.

• Prep Time: 5 minutes
• Category: Appetizer or Dip
• Method: Food Processor
• Cuisine: Mediterranean

Keywords: whipped feta, feta spread, feta dip

Did you make this recipe?

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Three Recipes To Use This Whipped Feta

Harissa Chickpea Bowls

Flatbread with Cucumber Salad

Harissa Meatball Bowls

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My New Favorite Pizza Has a Cottage Cheese Crust

It Has No Business Being This Good.

So, I’ve made it 4x already this week.

I saw a video for a cottage cheese pizza crust from our friends at Fit Foodie Finds last week and I thought, hmm. Interesting. Maybe I should try that.

I am always a little suspicious about recipes based around cottage cheese, but HERE IS THE THING.

It’s ACTUALLY SO GOOD!

It is not one of these gimmicky cottage cheese moves. I mean, honestly, forget that there’s even cottage cheese in the crust. I mean, yay protein, but all I care about is that that crust is still somehow is light and airy and bready, but still gets a bit of a golden brown crisp out the outside? It’s a 20 minute miracle. Every time I am shocked and amazed.

I’ve tried some variations of this and I’ll put my thoughts into the notes of the recipe. But for now, just know: this is worth trying. You can find the Fit Foodie gals recipe here – I made it almost exactly the same as theirs! I just bake it a bit hotter, to get more crispy and browned. I also triple the amounts to make a thicker / bigger crust to feed our whole family of 4.

I had lots of people asking me about the details of my changes on Instagram, so here it is in writing for ya.

I hope you love it!

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Pizza with Cottage Cheese Crust

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• Author: Lindsay
• Total Time: 30 minutes
• Yield: 3-4 servings

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Description

Pizza with a 4-ingredient cottage cheese crust. That actually tastes good. What is happening.

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Ingredients

Units

• 1 cup cottage cheese
• 1 cup flour + 1-2 tablespoons for dusting
• 1 teaspoons baking powder
• 1 teaspoons coarse kosher salt
• 1–2 tablespoons olive oil

For the pizza:

• 1/4 to 1/3 cup sauce (I’ve been using Rao’s marinara)
• 1/3 to 1/2 cup shredded mozzarella cheese
• 1/4 to 1/2 cup grated Parmesan cheese

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Instructions

1. Preheat the oven to 450 degrees and place a rack at the highest position, near the top.
2. Blend the cottage cheese until smooth.
3. Place blended cottage cheese in a bowl; mix with the flour, baking powder and salt until a dough starts to come together. It will start to get kind of shaggy and crumbly – use your hands to really bring it together. I usually turn it out on the counter and give it a few squishes to make it into a cohesive ball. Use that extra flour to prevent sticking.
4. Place a sheet of parchment on a pizza pan or baking sheet. Place the dough on the parchment and press into a circle that is about 10-12 inches in diameter. It is a pretty bready crust, so you want to really press it out into a thinner, wider surface area.
5. Rub the top of the crust with olive oil.
6. Place in the oven; bake (no toppings) for 8 minutes.
7. Remove from oven. Spread with sauce and top with the two cheeses. Bake on that same top rack for another 5 minutes to melt the cheeses.
8. Finally, broil for 2-3 minutes until the cheese and crust edges are deeply golden, like the picture. I like to sprinkle the slices with red pepper flakes, drizzle with olive oil or hot honey, and dip into more sauce! It’s too good!

Notes

Technically you don’t need to blend the cottage cheese – it will work and the curds will melt, but it gives the crust a more gummy texture.

I use the Beast Mini Blender for blending the cottage cheese and it works so well. It gets the consistency nice and whipped and light, which I think yields a really amazing crust!

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Did you make this recipe?

Tag @pinchofyum on Instagram so we can admire your masterpiece! 🌟

More High Protein Easy Meals

Buffalo Chicken Burgers

Bang Bang Salmon Bowls

Sticky Gochujang Tofu

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