Creamy Whipped Feta

This delicious Greek-inspired dip requires just a few ingredients and is perfect for entertaining at any time of year.

Ingredients:

  • 80g tinned cannellini beans

  • 60g liquid from tinned cannellini beans

  • 1T vegetable oil (extra virgin olive oil adds a nice flavour but isn’t necessary)

  • 220g Angel Food plant-based feta (ideally at room temperature)


    Topping suggestions:

  • Toasted sesame seeds

  • Chilli flakes

  • Smoked paprika

  • Lemon zest

  • Extra virgin olive oil

  • Chopped olives

  • Capers

  • Pistachios

  • Fresh thyme leaves


Method:

  1. Blend cannellini beans, cannellini liquid and oil in a food processor until very smooth and creamy.

  2. Chop the feta into small pieces (or grate it) and add gradually to the pureed beans until it’s all blended and smooth.

  3. If you’re serving it straight away, put it in a serving dish and top with toppings of your choice. If you’re making it ahead of time, store in the fridge in an airtight container for up to 3 days. When the time comes to serve it, let it come to room temperature and stir well before adding toppings.

  4. What to do with the rest of the cannellini beans? Make crunchy cannellinis! Squish the beans gently (you don’t want to puree these, just slightly flatten them) then toss with oil and seasonings (smoked paprika and vegetable stock powder is a great combo). Bake in a hot oven (in a single layer) for about 10 minutes until the outsides are crispy. Serve as a snack - or as part of the toppings for the whipped feta.

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