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Whipped Feta with Cucumbers
© Seth Smoot

Whipped Feta with Cucumbers

  • ACTIVE: 20 MIN
  • TOTAL TIME: 1 HR 40 MIN
  • SERVINGS: 4 to 6
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

The taste of the Mediterranean shines through in this airy feta spread that's served with olive oil–marinated cucumbers.

  1. 1 pound feta cheese, cut into 2 pieces, at room temperature
  2. 1/4 pound cream cheese, softened
  3. 2 tablespoons heavy cream
  4. 1/4 cup extra-virgin olive oil
  5. 2 tablespoons fresh lemon juice
  6. 2 cucumbers (1 1/2 pounds)—halved, seeded and cut into 1/2-inch dice
  7. 1 tablespoon chopped oregano
  8. Salt and freshly ground pepper
  9. 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.