Like every other consumable good, food is subject to the winds of capitalism, which results in trends that have nothing to do with seasonability. Whipped feta is currently trendy, but it’s also delicious, so I, the arbiter of this type of thing, am fine with its surge in popularity.
When a food finds itself having a moment, it also finds itself being written about a whole lot. This is happening with sliced fruit (as it pertains to how much your parents loved you) and it is happening with whipped feta.
There are many recipes for whipped feta on the internet, but every one that I looked at had one thing in common: they all supplemented the feta with another, creamier source of dairy, sometimes in equal amounts. There are recipes with cream cheese (both whipped and blocked), recipes with yogurt, recipes with greek yoghurt, and recipes with heavy cream. Naturally, I tried them all.
After eating many different combinations of feta-and-some-other-dairy, I discovered that adding another dairy to the feta did make it a little silkier, but it also toned down the feta’s flavour. This might make it more accessible to those with easily overwhelmed palates, but as someone who loves feta, I’m mildly offended. I want my whipped feta to be airy, spreadable, and feta-forward. I also like not having to measure anything.
The best whipped feta is simply that — feta that is whipped by the blades of a food processor. At first, it will appear that you are just making crumbled feta, but be patient. The cheese will start to ball up and roll around the bowl, before settling into the edges in the form a creamy, spreadable dip.
Give the sides of the bowl a scrape, give the cheese a taste, and grab some dippable snacks. If the feta is too aggressive for you on its own, you can add a tablespoon of cream cheese or greek yoghurt (for every 150 grams of feta), or a drizzle in a bit of olive oil and blitz once more, but I encourage you to try it on another food before you start tweaking. A cherry tomato dipped in whipped feta is a perfect two-ingredient snack. I don’t see any reason to get other flavours involved.