Creamy Whipped Feta & Kalamata Dip with Herbed Cucumber Rounds
"If you are missing the crunch of chips and dip on your ketogenic journey, this Mediterranean-inspired masterpiece is the ultimate cure. This Whipped Feta and Kalamata Dip is luxuriously creamy, salty, and tangy, providing a high-fat satiating punch that keeps hunger at bay. By swapping carb-heavy pita bread for crisp, refreshing English cucumber rounds, we create a hydration-boosting vessel that adds the perfect textural contrast. The feta cheese offers a rich source of calcium and protein, while the Kalamata olives provide heart-healthy monounsaturated fats and essential electrolytes—perfect for combating the 'keto flu.' Whether you are hosting a summer gathering or just need a decadent afternoon snack, this 10-minute recipe proves that low-carb eating never has to be boring."
Ingredients
Instructions
In a food processor or high-speed blender, combine the crumbled feta block, softened cream cheese, minced garlic, lemon juice, lemon zest, and olive oil.
Pulse the mixture until the feta is completely broken down and the dip reaches a light, airy, and whipped consistency (about 2-3 minutes). Scrape down the sides as needed.
Transfer the whipped feta mixture to a serving bowl.
Gently fold in half of the chopped Kalamata olives and half of the fresh herbs into the dip.
Top the dip with the remaining olives, a drizzle of olive oil, the remaining fresh herbs, red pepper flakes, and a crack of black pepper.
Slice the English cucumber into uniform rounds. Pat them dry with a paper towel to ensure the dip sticks.
Arrange the cucumber rounds on a platter around the bowl and serve immediately.
Gather Ingredients
Step by Step
In a food processor or high-speed blender, combine the crumbled feta block, softened cream cheese, minced garlic, lemon juice, lemon zest, and olive oil.
Pulse the mixture until the feta is completely broken down and the dip reaches a light, airy, and whipped consistency (about 2-3 minutes). Scrape down the sides as needed.
Transfer the whipped feta mixture to a serving bowl.
Gently fold in half of the chopped Kalamata olives and half of the fresh herbs into the dip.
Top the dip with the remaining olives, a drizzle of olive oil, the remaining fresh herbs, red pepper flakes, and a crack of black pepper.
Slice the English cucumber into uniform rounds. Pat them dry with a paper towel to ensure the dip sticks.
Arrange the cucumber rounds on a platter around the bowl and serve immediately.