Whipped Feta with Honey & Thyme

1. 1
   prep · ~3 min

   Crumble the feta and prep the garlic.

   1.Break the block of feta into rough crumbles with your hands.

   2.Mince the garlic clove finely so it disperses evenly in the whip.

   3.Pick fresh thyme leaves from the stems, discarding the woody stalks.
2. 2
   mix · ~4 min

   Blend the feta into a smooth whip.

   1.Add crumbled feta, Greek yogurt, 2 tablespoons olive oil, lemon juice, and minced garlic to the food processor.

   2.Process on high, scraping down the sides with a spatula every 30 seconds.

   3.Continue blending for 3 to 4 minutes until completely smooth and aerated. Add a teaspoon of cold water if needed to loosen.

   TIPDon't rush the blending — the longer it whips the silkier the texture. Stop when there are no visible feta granules.
3. 3
   mix · ~1 min

   Season and transfer to serving dish.

   1.Add a pinch of black pepper and taste before salting (feta is already salty).

   2.Pulse in a pinch of salt only if needed.

   3.Spread the whipped feta onto a shallow serving plate or shallow bowl, creating decorative swooshes with the back of a spoon.

   TIPFeta brine saltiness varies by brand — always taste first, then adjust. You can always add salt but can't take it out.
4. 4
   assemble · ~1 min

   Drizzle with honey and finish with toppings.

   1.Drizzle honey generously in ribbons over the whipped feta.

   2.Scatter fresh thyme leaves across the surface.

   3.Finish with an extra drizzle of olive oil and a crack of black pepper.

   TIPWarm the honey slightly (10 seconds in microwave or a quick dip of the jar in warm water) — it drizzles more easily and looks beautiful on the plate.
5. 5
   serve

   Serve immediately with crusty bread or crudités.

   Place the dish at the center of the table with warm pita wedges, crusty sourdough, or a platter of crunchy vegetables like cucumber, bell pepper strips, and cherry tomatoes. Best enjoyed fresh, though leftovers keep covered in the fridge for up to 3 days.

   TIPFor a party, make the whipped feta base ahead and store in the fridge. Bring to room temperature and add honey-thyme topping just before serving.

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