Whipped Feta with Sumac, Za’atar & Cucumbers

Use the softened cheeses as directed for smoother blending. Add the cucumber topping at serving time and keep toasted pita within easy reach.

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.