Whipped Feta with Sumac, Za’atar & Cucumbers


The Stuff:

  • 1 pound feta cheese, cut into 2 pieces, at room temperature
  • 1/4 pound cream cheese, softened
  • 2 tablespoons heavy cream
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons Never Not Eating Sumac S&P
  • 2 cucumbers (1 1/2 pounds)—halved, seeded and cut into 1/2-inch dice
  • 1 tablespoon Never Not Eating Za’atar
  • Salt and freshly ground pepper
  • Toasted pita or baguette slices, for serving

The Method:

  1. In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness. Drain and coarsely crumble the feta. Transfer to a food processor and puree. Add the cream cheese, heavy cream, 2 tablespoons of the olive oil and 1 tablespoon of the Never Not Eating Sumac S&P and process until smooth and airy. Refrigerate for 1 hour.
  2. Meanwhile, in a bowl, toss the cucumbers with the remaining 2 tablespoons of olive oil and 1 tablespoon of Never Not Eating Sumac S&P. Add the Za’atar and season with salt and pepper. Cover and refrigerate for 1 hour or up to 2 days.
  3. Serve the whipped feta lightly chilled or at room temperature with the cucumbers and toasts.

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