The feta cream or spreadable feta is a very quick, fresh, and delicious no-cook recipe. I had two packages of feta and one of Greek yogurt close to expiration and used these two ingredients to prepare a really tasty Greek sauce. The feta cream is not the usual spreadable cheese, it has a unique flavor, perfect for accompanying bread, breadsticks, croutons, flatbreads, or pretzels, ideal for spreading on bruschetta, great as an appetizer, for an aperitif, a party, or a buffet, it’s prepared in less than 5 minutes with a simple fork and is super creamy! I’ll give you the basic recipe to prepare it at home, but you can customize it with your favorite ingredients, adding, for example, black or green olives, sun-dried tomatoes, cherry tomatoes, cucumbers, garlic, onion, or aromatic herbs, try it and it will become one of the recipes you’ll repeat most often!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: about 20 oz of feta cream
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz feta (2 packages)
- 5.3 oz Greek yogurt
- 2 tbsp extra virgin olive oil
- to taste black pepper
- to taste oregano
- to taste thyme
Steps
● The feta cream is super easy and quick to prepare, first put the feta in a bowl and crumble it with a fork.
● Add the unsweetened Greek yogurt, extra virgin olive oil, black pepper, oregano, thyme and, always with the fork, mix all the ingredients well, you should obtain a homogeneous cream.
● Transfer the feta cream into a small bowl and season the surface with a drizzle of oil and a bit of oregano, you can serve it immediately or, better, let it rest in the fridge for at least 30 minutes.
Notes:
The feta cream can be stored in the fridge for 3 days. As mentioned above, you can customize and enrich it with your favorite ingredients (black or green olives, sun-dried tomatoes, cherry tomatoes, cucumbers, garlic, onion, or aromatic herbs), you can create the base, divide it into multiple small bowls, and make dips with different flavors. I mixed everything with a fork, obtaining a creamy yet rustic sauce, if you prefer it perfectly smooth, blend all the ingredients with a mixer or a food processor.
Other recipes with feta HERE
