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4-6 servings


0 hours 0 mins


0 hours 20 mins


1 hours 40 mins


1 pound feta cheese, cut into 2 pieces, at room temperature

1/4 pound cream cheese, softened

2 tablespoons heavy cream

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

2 cucumbers (1 1/2 pounds)—halved, seeded and cut into 1/2-inch dice

1 tablespoon chopped oregano

Salt and freshly ground pepper

Toasted pita or baguette slices, for serving


1. In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness. Drain and coarsely crumble the feta. Transfer 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 and airy. Refrigerate for 1 hour.

2. Meanwhile, in a bowl, toss the cucumbers with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Add the oregano and season with salt and pepper. Cover and refrigerate for 1 hour or up to 2 days.

3. Serve the whipped feta lightly chilled or at room temperature with the cucumbers and toasts.

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