Whipped Feta

Whipped wha?  Feta. I had it as part of a salad in Kilkenny a few weeks ago and it's been on my mind every since.  You know how sometimes you taste something unexpected and it's like an earworm running through your head and it won't go away?  Usually it's Ed Sheerin's Sing or the last song I've heard in the car before I go into work (Steps was the one that lasted longest) but this time it was real cheese.

It's possibly one of the simplest and tastiest dips you can make.  Use it with crudites, yes, chopped up vegetables, slap it onto a burger or dollop it onto a salad.  No matter how you eat it, you'll want to devour the whole jar in one sitting. I've kept it really simple here by using creme fraiche because I love how the acidity balances out the saltiness of the feta.  You can swap it for natural yoghurt for something a little more sauce-like or cream cheese for a firmer spread.  Drizzle it with olive oil, top with toasted pinenuts : it's entirely up to you.  No matter how you make it, keep it in a sealed container in the fridge.  It will keep for about 10 days but I can't see it lasting that long to be honest.  Definitely not here, now that The Hubs has discovered it.

Whipped Feta

200g Feta
75g Creme Fraiche

Crumble the feta into the bowl of a food processor fitted with the knife blade and whizz on pulse for about 15-20 seconds until the feta has reduced to rubble.

Add the creme fraiche and blitz for another 20 seconds until creamy.  Don't add salt.  Feel free to add pepper or herbs if you like.

Transfer to a sealed container and keep in the fridge until needed.

Eat.  Repeat.