Spinach & Artichoke Whipped Feta
The perfect cheese board addition: spinach artichoke whipped feta! Ready in 15 minutes using just six ingredients, whipped feta is tangy, salty, creamy, and perfect for dipping!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 122kcal
- 6 oz feta cheese
- ¼ cup ricotta cheese (see note *)
- 1 clove garlic (minced)
- 10 oz frozen spinach (thawed, and liquids squeezed out)
- 13.5 oz artichoke hearts (drained from a jar; 400 mL)
- 1 teaspoon lemon zest
In a 7-cup food processor fitted with a steel blade, combine the feta and ricotta cheeses.
Blend for 30 seconds, scrape down sides of processor with a spatula, and repeat.
Add all remaining ingredients to the food processor, and blend until smooth.
Serve with pita bread, naan bread, on a sandwich or a burger.
* you can swap the ricotta for an equal amount of room temperature cream cheese
Serving ideas:
- on crostini with grilled or toasted baguette slices
- serve with crudités or chopped veggies on a cheese platter
- serve with pita chips or grilled flatbread wedges
- spread it on a sandwich, wrap or panini
- use it as a pizza sauce substitute on homemade pizza
Storage
Store in an airtight container in the fridge for up to 1 week. I do not recommend freezing.
Serving: 1/6 of batch | Calories: 122kcal | Carbohydrates: 6g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 596mg | Potassium: 192mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5706IU | Vitamin C: 3mg | Calcium: 222mg | Iron: 1mg