Olive & Artichoke Feta Cheese Dip Recipe (2024)

FAQs

Why is my whipped feta dip runny? ›

While it's tempting to continue blending to achieve a completely smooth dip, doing so can damage the protein structure in the cheese and prevent it from holding the air that gives a whipped texture. To fix runny feta dip, simply add more feta cheese and blend until the desired consistency is reached.

All you do is blend feta, cream cheese, a smidge of garlic, lemon zest and olive oil in a food processor, then spread it on a plate and sprinkle/drizzle with toppings. It all just takes a lazy 30 seconds.

Cheesy, hot, bubbly and delicious, it's loaded with artichoke hearts, roasted red peppers, lemon and parmesan. Serve with baguette slices, crackers, pita or even veggies. It's dip season!

Don't over whip.

I have made the mistake of pulsing the feta for too long in the food processor. The spread gets too smooth and almost liquified. It's not appetizing to look at.

Sour cream– for a richer dip, use regular full-fat sour cream which will also create a thicker dip. You can substitute with whole milk plain Greek yogurt. Extra virgin olive oil – add the oil to the dip to add flavor and richness and also generously drizzle over the top with oil before serving.

French Feta is made with Lacaune sheep's milk (if you remember, that's the sheep breed used for Roquefort production). It has a softer and creamier texture that Greek Feta and a milder, less tangy flavor (though it's sharper than Israeli Feta).

When it comes to cheese, feta is a healthy choice. Not only is it packed with protein and fat – both essential nutrients for helping you to feel full and energised – it's also good for your gut. Probiotic yeasts in feta may lower the PH in your stomach, which is key for a healthy gut.

Greek-style may use some cow's milk but is mostly goat or sheep milk, and results in a crumbly or hard cheese. The Danish feta is made from cow's milk and has a smooth texture.

Feta cheese stuffed olives contains 0.5 g of saturated fat and 0 mg of cholesterol per serving. 15 g of Feta cheese stuffed olives contains 0.07 mg of iron, 10.05 mg of calcium, 10 mg of potassium. Feta cheese stuffed olives belong to 'Pickles, Olives, Peppers & Relishes' food category.

Is feta cheese a carb or fat? ›

Feta Cheese

Carbs per serving: Per ¼ cup of crumbled feta cheese, 1.5 grams of carbs (none of that is fiber, so it's 1.5 grams net). Per ¼ cup, you'll also get 4 grams of protein and 6 grams of fat. Use it in… These Greek-style burgers - or any Mediterranean-inspired salad, like this one.

Feta cheese is lower in fat than many cheeses (around 20 per cent, 14 per cent saturated) but it's high in salt, so avoid adding additional salt when cooking with feta. Reduced-fat feta is a healthier choice (though still high in salt) and is quite widely available.

When preparing an artichoke, discard the center "choke" (except in baby artichokes), but the base of the petals, the center of the stem and the entire artichoke heart are completely edible and easy to cook. That's when all the fun begins!

If you're adding frozen spinach to this dip, it might turn out runny if you don't squeeze the excess liquid out of the frozen spinach before stirring it into the other ingredients.

Before you add them to any recipe, make sure to rinse off the salt and drain them well.

If the cream is only slightly runny, refrigerate it for a long time to enable it to firm up. Integrate a small amount of cornstarch or powdered sugar into the drippy whipped cream and delicately fold it. These ingredients function as stabilisers and also can aid in thickening the cream.

Of the three, your best bet is the block of feta sold in a brine. This liquid protects the cheese from exposure to air, which will cause it to dry out and could make it taste sour. The brine keeps it protected. Stored in brine, the cheese should stay moist and fresh for up to three months.

It's cured and stored in brine (a solution of salt dissolved in water), but once opened, it can dry out or spoil quickly. To make it last longer, here's how to make your own brine. Dissolve 2 tsp. salt in 1 cup water in an airtight container, then submerge the cheese in the water.