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BLACKLAND RECIPE

Whipped Feta with Garlic Shallot Chili Crisp

Salty feta and Greek yogurt blend into a cool, creamy base for BLACKLAND Garlic Shallot Chili Crisp. The contrast of aromatic crunch and tangy cheese makes an easy centerpiece for vegetables, crackers, or warm pita.
Total time
10 min
Servings
6 servings
Recipe heat
Mild
Recommended
BLACKLAND Garlic Shallot Chili Crisp
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A top-down photograph of a dark ceramic plate holding a central mound of creamy white dip topped with glistening chili crisp and chopped herbs.

Ingredients

  • 8 ounces feta, crumbled
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons BLACKLAND Garlic Shallot Chili Crisp
  • 2 tablespoons chopped mint
  • Pita, crackers, or raw vegetables, for serving

Instructions

  1. Blend feta, yogurt, lemon juice, and olive oil in a food processor until smooth, scraping down the bowl as needed, 1 to 2 minutes.
  2. Spread onto a shallow serving plate and make a few swirls with the back of a spoon.
  3. Spoon BLACKLAND Garlic Shallot Chili Crisp over top and scatter with mint.

Serving and finishing note

Serve right away or chill the whipped feta separately and add chili crisp just before serving.