Lemony Whipped Feta With Charred Scallions
Updated March 24, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½lemons, plus more to taste
- 1bunch scallions, trimmed and halved crosswise
- ⅓cup plus 3 tablespoons olive oil
- 10ounces feta cheese, broken into large pieces (about 2½ to 3 cups)
- 4ounces cream cheese, at room temperature, or heavy cream
- ¼teaspoon black pepper, plus more for garnish
- ¼teaspoon cayenne, plus more for garnish
- 1tablespoon hot water
Nutritional analysis per serving (8 servings)
319 calories; 30 grams fat; 12 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 8 grams protein; 595 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the broiler and line a sheet pan with foil. Juice 1 whole lemon to get 3 tablespoons juice and set aside. Cut the remaining ½ lemon into 3 to 4 thin slices.
- Step 2
In a medium bowl, toss together the lemon slices, scallions and 1 tablespoon olive oil. Place on sheet pan and broil until blackened, tossing occasionally, 7 to 9 minutes for the scallions and about another 5 minutes for the lemon slices. Transfer to a cutting board to cool slightly.
- Step 3
In a food processor, add the feta, cream cheese, remaining ⅓ cup plus 2 tablespoons olive oil, reserved lemon juice, black pepper, cayenne and hot water. Purée until very smooth, then add almost all of the scallions (save 1 or 2 pieces and chop roughly for a garnish). Pulse to combine, leaving some chunky scallion pieces. Taste for lemon, adjusting as needed.
- Step 4
Transfer to a bowl, then garnish with charred lemon slices, the reserved scallion, black pepper and a pinch of cayenne.
- This dip is airiest and lightest the day it’s made. If you make it 1 or 2 days in advance, store it in the refrigerator, then let it come to room temperature and give it a good stir before serving.
Private Notes
Comments
Took it to a party and was very popular - the dip was, too.
The disconnect between the descriptions of how the scallions are blackened in the introductory paragraph and then in the recipe itself seems a bit odd ...
Made as directed and it was delicious! I found the scallion flavor intensified quite a bit after the dip had sat in the fridge for a couple hours, which was great because the original result wasn’t quite as flavorful as I’d hoped. Served with pita chips at a party, then ate the leftovers the next morning on toasted crusty bread with tomatoes, arugula, olive oil, balsamic vinegar, and dill. Will remember for future parties!
Sometimes things are better than the sum of their parts. This was not one of those times. This tasted like spoiled milk and burnt scallions. I used sheep's milk feta - maybe it was too sour with the added lemon? Tried to doctor it up with additional charred scallions, roasted garilc, and charred jalapenos, but the burnt scallions and sour milk flavor prevailed.
I switched out the scallions for shallots. Cut them is rounds and roasted with the lemons.
Great recipe. I used heavy cream and liked the consistency. Skipped the cayenne, drizzled with hot honey and a sprinkle of Aleppo pepper. Looked tantalizing, tasted delicious. I recommend watching the video before you start.
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