Sweet and Spicy Whipped Feta
This insanely delicious Sweet and Spicy Whipped Feta recipe has come about after a visit, earlier this year, to see my best friend in Columbus, Ohio. Of course, we love to be out day and night. Good food is always at the top of our list and Kitchen Social was on our list that night.
While we waited for our table, we ordered this appetizer that she highly recommended. When I had my first taste, I fell in love! And then we ordered a second one and more bread. Yes, we were really into it! That is how good it was.
I live in Arizona, so having this appetizer on a frequent basis is basically impossible. I decided I was going to make a copycat recipe inspired by it and this is what I came up with and I am super happy with it. What their entire list of ingredients is? I’ll never know, but I can try to get close enough to it.
I am not big on spicy foods and one of the things I like about the sweet and spicy peppers in this recipe, is that I have a choice to buy milder ones and when spreading it over my toasted bread, I can choose how much of the peppers I want on it. Win, win! And the honey, oh my god, it gives the whipped feta so much extra flavor.
Can this whipped feta made in advance?
Yes, it can. After whipping together, place in an airtight container and reserve until ready to serve.
How long will this whipped feta last in the refrigerator?
It should last about 5 days in the fridge. I am always on the very cautious side so this is my limit where I can guarantee its ok to eat.
What are the best serving sides for whipped feta?
I served with ciabatta toasts, but you can also serve with pita bread, pita chips, crostini, crackers and fresh vegetables as a dip.
Sweet and Spicy Whipped Feta
Equipment
- Blender or food processor
- ice cream scooper
Ingredients
For the whipped feta
- 16 oz feta cheese crumbled
- 10 oz sour cream
- 2 tbps honey
- 1 tsp salt
- 3 tbsp olive oil
For garnish and presentation
- 6 sweet and spicy peppers I used Peppadew Sweet and Spicy Juanita Picante Peppers (mild)
- 1 small arugula bunch for plating and also eating
- toasted ciabatta bread slices I sprayed with butter for extra flavor prior to toasting
- honey for drizzling amount to taste, and more on the side
Instructions
For the whipped feta
- Add all the ingredients for the whipped feta into a blender or food processor and blend until smooth. I used a blender and had to stop a few times to push down a bit for better mixing. You want the consistency to be thick enough to keep its shape when you scoop it with the ice cream scooper and smooth enough to easily spread over your toast, etc.
For garnish and presentation
- Chop the sweet and spicy juanita peppers as small as possible.
- In a presentation plate of choice, arrange a bed of arugula.
- Top with individual scoops of the whipped feta and top with the chopped sweet and spicy peppers.
- Next add ciabatta toasts, or any other side you'd like.
- Drizzle the whipped feta with desired amount of honey.
