Description
Celebrate St. Patrick’s Day with this vibrant and creamy whipped feta dip. Combining tangy feta cheese with luscious Greek yogurt and a bright, herbaceous scallion-parsley salsa verde, this dip offers a perfect balance of flavors and textures. Charred scallions add a smoky depth, while lemon juice and olive oil bring freshness and richness. Ready in just 20 minutes, it’s a stylish and simple appetizer that’s perfect for sharing with friends and family.
Ingredients
Scale
Whipped Feta Dip
- 8 oz feta cheese (crumbled)
- ½ cup full-fat Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon black pepper
Scallion Salsa Verde
- 1 bunch scallions (spring onions, whole)
- 1 cup fresh parsley leaves
- 1 small garlic clove
- ½ teaspoon salt
- ½ teaspoon red pepper flakes (optional)
- ½ cup olive oil
Instructions
- Char the Scallions: Heat a skillet over medium-high heat. Add whole scallions and cook until softened and lightly charred on both sides, about 3-5 minutes per side. Remove from heat and let cool slightly to handle.
- Make the Salsa Verde: Roughly chop the charred scallions and transfer to a food processor. Add parsley leaves, garlic clove, salt, and red pepper flakes if using. Pour in ½ cup olive oil and pulse the mixture until thick and spoonable, ensuring it remains somewhat textured rather than completely smooth.
- Whip the Feta: In a clean food processor, combine crumbled feta cheese, Greek yogurt, 2 tablespoons olive oil, fresh lemon juice, and black pepper. Blend until the mixture is completely smooth, creamy, and fluffy in texture.
- Assemble the Dip: Spread the whipped feta mixture evenly into a shallow serving bowl. Spoon the prepared scallion salsa verde generously over the top, allowing the vibrant green sauce and oil to drip naturally across the surface for a beautiful presentation.
Notes
- Use full-fat Greek yogurt for the creamiest texture and best flavor.
- Char the scallions carefully to avoid burning; you want a smoky, softened flavor.
- The salsa verde can be made ahead and refrigerated for up to 2 days.
- Serve with warm pita bread, fresh vegetables, or crackers for dipping.
- Adjust red pepper flakes to taste for desired heat level.
