Why I Love This Recipe
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Impressive—it’s beautiful and elegant, but know one could guess how easy it was to make.
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Quick—Just throw the veggies in the oven while you whip the feta and you will have it done in less than 30 minutes.
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Side Dish or Dip—We enjoy this beautiful side dish with Thanksgiving dinner, Crab legs, Rack of lamb, or Beef Tenderloin. Or serve it as a creamy feta cheese dip with pita bread or crusty bread.
How to Make Whipped Feta With Vegetables
Whip Feta: In a food processor, add feta (crumble into pieces), cream cheese, olive oil, lemon juice, garlic, and a pinch of salt. Process until smooth and creamy, scraping the sides of the bowl down once during mixing. Taste and add additional salt, if needed then add a little more olive oil if needed for smooth texture. (The whipped feta can be made up to 3 days in advance, stored in the fridge).
Lauren Allen
Roast Veggies: Cut all the vegetables so they are roughly the same size. Coat a large baking sheet with nonstick cooking spray. Add vegetables and drizzle with olive oil, sprinkle with salt, pepper and za’atar then toss to combine. Roast for about 20 minutes, tossing the veggies halfway through cooking, until tender.
Lauren Allen
Assemble: Smooth whipped feta mixture onto a large single layer serving platter (Mine was 16×10). Top with roasted vegetables then garnish with fresh parsley, if desired.
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Lauren Allen
Make Ahead Instructions
To Make Ahead: The whipped feta recipe can be made up to 3 days in advance then kept in an airtight container in the fridge. The vegetables can be chopped and kept in the fridge until ready to roast and serve.
