Ingredients:
 16 oz Odyssey® Chunk in Brine Feta Cheese
 ¼ cup Odyssey® Plain Greek Yogurt (choose fat %)
 1 cup heavy cream
 zest of one lemon
 handful of fresh parsley, chopped
 ¼ cup Kalamata olives, drained and chopped
 ½ tsp Tony Chachere's Original Creole Seasoning
 extra virgin olive oil
Directions
1

In the bowl of a food processor fitted with a blade, add the chunk of feta in brine (only the piece of cheese, DO NOT add the brine).
Pulse to break up the chunk.

2

Next, add the yogurt, lemon zest, and creole seasoning.
Pulse until combined.

3

With the blade running, slowly pour in the cream; starting with 1/4 cup.
Add more if you want the consistency to be smoother.

4

Take the whipped feta mixture and put in a serving bowl. Sprinkle the parsley over the whipped feta, followed by the olives.
Drizzle with olive oil, and serve with crostini, toasted pita wedges, or fresh veggies.

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Ingredients

Ingredients:
 16 oz Odyssey® Chunk in Brine Feta Cheese
 ¼ cup Odyssey® Plain Greek Yogurt (choose fat %)
 1 cup heavy cream
 zest of one lemon
 handful of fresh parsley, chopped
 ¼ cup Kalamata olives, drained and chopped
 ½ tsp Tony Chachere's Original Creole Seasoning
 extra virgin olive oil

Directions

Directions
1

In the bowl of a food processor fitted with a blade, add the chunk of feta in brine (only the piece of cheese, DO NOT add the brine).
Pulse to break up the chunk.

2

Next, add the yogurt, lemon zest, and creole seasoning.
Pulse until combined.

3

With the blade running, slowly pour in the cream; starting with 1/4 cup.
Add more if you want the consistency to be smoother.

4

Take the whipped feta mixture and put in a serving bowl. Sprinkle the parsley over the whipped feta, followed by the olives.
Drizzle with olive oil, and serve with crostini, toasted pita wedges, or fresh veggies.

Odyssey® Whipped Feta with Lemon
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15July
2019

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