Whipped Feta with Tamarind Burnt Butter

You've never had a simple cheese appetizer as delicious as this before! This whipped feta with tamarind burnt butter is, to say the least, life-changing whipped feta.

Watch how to make this

Ingredients

• Feta: A brined curd cheese traditionally made from sheep's milk or a mixture of sheep and goat's milk. It has a crumbly texture and a tangy flavor profile. Use high-quality block feta such as Odyssey Feta, Valbreso, or Mt Vikos.
• Greek yogurt: Greek yogurt is a strained yogurt that has a thicker consistency compared to regular yogurt. It contributes to the creamy texture of the feta while providing tanginess.
• Extra virgin olive oil: The high-quality oil adds fruity and peppery notes to the whipped feta while adding richness.
• Tamarind paste: Made from the pulp of the tamarind fruit, tamarind paste has a tangy and slightly sweet flavor. In this recipe, tamarind paste contributes to the unique flavor profile of the burnt butter sauce, providing a balance of acidity and sweetness.
• Urfa: Urfa pepper, also known as isot pepper, is a type of dried chili pepper from Turkey. It is known for its smoky flavor and moderate heat level, with notes of raisins and chocolate. In this recipe, urfa adds depth and complexity to the dish, enhancing the overall flavor profile with its distinctive smokiness and mild spiciness.

Substitutions and variations

• Spicy: Add red chili flakes or chopped Calabrian chilies as a topping.
• Toppings: You can add extra toppings such as fresh mint, parsley, sumac, or sesame seeds.

Step-by-step instructions

Step 1: Prepare feta

I'll be honest, I never really appreciated feta until a few years ago. And then I discovered whipped feta and I never turned back.

Whipped feta is exactly that, feta that's been whipped up. I like to add a bit of Greek yogurt and lemon zest to help with the consistency and balance the flavors.

Put the ingredients in a food processor or blender and slowly add extra virgin olive oil while it's running. Keep pureeing the feta until it's silky smooth. Then, set it aside while you prepare the tamarind burnt butter.

Step 2: Make tamarind burnt butter

To make the tamarind burnt butter, first, make the burnt butter. Burnt butter is essentially browned butter taken a step further. Melt butter in a medium saucepot and continue to heat it until it looks almost black. It'll smell deeply roasted and look dark brown but it shouldn't be completely burned.

If you're worried about overcooking the butter, lower the heat and take your time with it.

Turn off the heat and stir in the tamarind paste, honey, remaining butter, and salt. Keep mixing the sauce until the butter is melted and completely emulsified.

You can also make the sauce the day before and reheat it before serving.

Step 3: Putting it all together

It's time to assemble. Transfer the whipped feta into a serving bowl and drizzle at least 3 tablespoons of the tamarind burnt butter on top. You can most definitely add more but I recommend at least 3 tablespoons.

Sprinkle plenty of fresh parsley, dill, urfa, and finish the dip with crumbled feta.

Grab a warm pita bread and spoon a generous scoop of whipped feta with tamarind burnt butter on top. Now close your eyes and enjoy that amazing bite. The creamy, salty feta with the tangy and slightly sweet butter is the perfect combination. The fresh herbs, earthy urfa seasoning, and extra crumbled feta bring the dip to a complete circle. Without a doubt, one of my favorite appetizers.

Make-ahead and storage

• Make-ahead: You can prepare the whipped feta up to 3 days in advance. The tamarind burnt butter can also be made in advance and reheated gently before serving.
• Store: Keep the whipped feta in an airtight container and store it in the refrigerator for up to 3 days.

Frequently asked questions

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Recipe

Print Recipe

5 from 1 vote

Whipped Feta with Tamarind Burnt Butter

Total Time20 minutes mins

Course: Appetizer, Side Dish

Cuisine: Mediterranean

Keyword: vegetarian

Servings: 6

Author: Christine Ma

Ingredients

• 8 ounces block feta drained plus 2 tablespoons crumbled feta
• ¾ cup Greek yogurt plain
• ½ teaspoon lemon zest
• 2 tablespoons extra virgin olive oil
• ½ cup butter divided
• 2 tablespoons honey
• 2 tablespoons tamarind paste
• ½ teaspoon salt
• 2 tablespoons fresh dill
• 2 tablespoons chopped parsley
• 1 teaspoon urfa

Instructions

• Combine 8 ounces block feta, yogurt, and lemon zest in a food processor or blender. Turn on the blender and slowly add extra virgin olive oil. Continue to puree until smooth. Transfer whipped feta to a serving bowl and set aside.
• Melt ¼ cup butter in a medium sauce pot over medium heat. Continue to heat butter until it starts to turn dark brown, almost burnt but not quite, about 10 minutes. Remove from heat and add honey, tamarind paste, remaining ¼ cup butter, and salt, stirring until butter is all melted.
• Drizzle 3 tablespoons tamarind butter on whipped feta. Top with fresh dill, parsley, urfa, and crumbled feta. Serve with pita bread.

Notes

For the best results, use high-quality feta cheese such as Odyssey Feta Chunk in Brine, Mt Vikos Traditional Feta, or Valbreso.