0 hours 0 mins
0 hours 20 mins
1 hours 40 mins
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1 Lb. Feta cheese, room temperature
1/4 Lb. Cream cheese, room temperature
2 Tbsp. Heavy cream
1/4 Cup extra-virgin olive oil
2 Tbsp. Fresh squeezed lemon juice
2 Cucumbers, halved, seeded and diced
1 Tbsp. Fresh oregano, chopped
Kosher Salt and freshly ground pepper to taste
Fresh edible flowers for garnish
Toasted baguette slices, for serving
1. Coarsely crumble the feta and add to a food processor and puree. Add the cream cheese, heavy cream, 2 tablespoons of the olive oil and 1 tablespoon of the lemon juice and process until smooth. Refrigerate for at least one hour to let the flavors come together.
2. Meanwhile, toss the cucumbers with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice in a large bowl. Add the oregano and season with the salt and pepper. Taste and adjust seasoning if needed. Cover and refrigerate for 1 hour.
3. Serve the whipped feta lightly chilled or at room temperature with the cucumbers and toasts.
NOTES: I have really gotten into whipped cheeses (feta, blue cheese, ricotta, cream cheese, etc.). Whipping the cheese changes the consistency completely and turns it into a spread or dip-like consistency. I first made this recipe over the holidays and went all out on presentation.
I spread the cheese out on a slate tray and garnished with edible flowers. It was almost too pretty to eat. (Almost!) But this is just as delicious served in bowls – one for the whipped feta and one for the cucumbers. Crackers, pita chips, baguette slices and veggies all work as “dippers”.
If you like this, be sure to check out my Classic Hummus and my Caramelized Five-Onion Dip.