This paleo whipped feta dip is amazing. It is a quick appetizer that is perfect to eat with sliced vegetables or paleo crackers. It has just the right amount of garlic and lemon. Adding in my Garlic Confit to this in replace of the minced garlic would be an amazing addition. Honestly, I can eat this with just a spoon and be happy.
Jump to RecipeI love a charcuterie board. However, since going paleo having a charcuteries board has become difficult seeing as I can no longer have regular cheese. This paleo whipped feta dip is great to have on a board. Add fresh fruit, sliced vegetables, olives, nuts, prosciutto, salami, and some paleo crackers and you have the perfect board.
Great ways to use this whipped feta dip.
The texture of this whipped feta is cream and has the perfect balance of tangy and savory flavors. It can be used in so many ways and really is more versatile than just a dip.
This could be thinned out will some pasta water and tossed with paleo pasta for a rich and creamy tasting paleo pasta dish.
Serve this along side some grilled chicken and grilled vegetables, or with a cucumber salad.
Take a few tablespoons of this whipped feta dip and make an egg omelet. Add it inside with some fresh chopped chives for an elegant breakfast.
Paleo Whipped Feta Dip
This dairy free whipped feta dip is easy to make and is so creamy and yummy.
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Makes 1 cup15
minutes0
minutesIngredients
8 ounces Violife dairy free feta cheese , room temperature
2 garlic cloves, minced
1 lemon (zest of the whole lemon and half of the lemon juiced)
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
- Optional Toppings
olive oil to drizzle over top
Lemon zest
minced chives
red pepper flakes
honey to drizzle over top
Directions
- In a food processor, add in the feta cheese, minced garlic, zest of the lemon, lemon juice, olive oil, salt, and pepper. Blend until smooth. You will want to scrape down the sides and process a few times to get it nice and creamy.
- Put in a shallow bowl, top with a drizzle of olive oil and then choose to top with lemon zest, chives, or red pepper flakes, or a combination of them all. For a fun twist, add a drizzle of honey on top.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 4
- Calories: 899kcal
- Fat: 43.4g
- Saturated Fat: 7.9g
- Cholesterol: 174mg
- Sodium: 3430mg
- Potassium: 890mg
- Carbohydrates: 20.5g
- Fiber: 1.6g
- Sugar: 8.6g
- Protein: 107.9g
- Vitamin A: 32.1mcg
- Vitamin C: 10.5mg
- Calcium: 80mg
- Iron: 4mg
- Vitamin E: 6.5mg
- Vitamin K: 28.7mcg
- Thiamin: 0.2mg
- Riboflavin: 0.3mg
- Niacin: 14.9mg
- Vitamin B6: 1.6mg
- Vitamin B12: 2.1mcg
- Folate: 32.1mcg
- Pantothenic Acid: 1.6mg
- Phosphorus: 494mg
- Magnesium: 59mg
- Zinc: 9mg
- Selenium: 71mcg
- Copper: 0.2mg
- Manganese: 0.2mg
When I make this, I love to double the recipe and use this when I make an omelet. It’s creamy and is so good with eggs. You can even take this dip and stuff a chicken breast and wrap with prosciutto or make a lettuce wrap with this and some sliced turkey and onions. I think this would also be really great if you took cooked paleo pasta and tossed it with this feta dip, add in some wilted spinach and you have a great easy meal.
Get creative with how you garnish this. Yes, I typically use fresh lemon zest, but you could do hot honey, crushed pistachios, red chili flakes, fresh chopped herbs, chopped olives, sun-dried tomatoes, or even a splash of balsamic vinegar.
I know that this whipped feta dip will become one of your favorite appetizers. It can be made the day before you need it and kept in the refrigerator. Just take it out to room temperature for a little bit before you want to serve. ENJOY!
From my kitchen to yours!
xo, Kristin
