Roasted Garlic Whipped Feta | Make Ahead Mondays

Roasted Garlic Whipped Feta |

Can we have a heart to heart for a moment? I love foods that stink: garlic, feta cheese, olives, braunschweiger, pungent and runny French cheese, onions, and much, much more. And what’s more, I have loved this stanky stuff for as long as I can remember.

Once -when I was a teenager- my mom stopped me as I was on the way out the door to a dance. (And can I get a ‘Hallelujah’ and ‘Amen’ of thanks from anyone else who was more than glad to leave those years behind?) She said, “Honey? You may want to consider brushing your teeth or something before you go the dance. You know, since you ate an onion and mustard sandwich and all?”

First of all, it was an onion, mustard and Cheddar sandwich, so there. Second, you’d think my momma would’ve wanted to encourage me to have bad breath since I was so boy crazy. It might’ve made keeping me away from them much easier.

That aside, the point is that stinky food just tastes better, doesn’t it? And today’s recipe combines some of my most loved breath-offenders of all time: roasted garlic and feta cheese.

Everyone knows that feta cheese has an alarming habit of falling off of things. It’s just kind of the way it’s built. That lovely crumbly texture is fine and dandy when it’s in a pilaf, Greek salsa, baked on a pizza, or in spanakopita dip. But you sink your teeth into a sandwich you’ve adorned with the salty, briny, crumbled stuff and it makes like lemmings off a cliff falling off the front, side and anywhere that isn’t already in your mouth. This makes me sad.

Enter my friend Jessica at How Sweet Eats. A month or so ago, she posted Whipped Feta. In one fell swoop, she solved my feta problem and made my breath eternally bad. I almost hopped in my car, drove a couple hours south and kissed her face. She’s probably pretty thankful I didn’t, though, because I decided to spike my whipped feta with a hearty helping of roasted garlic which both makes it even more exciting and even more deadly.

Roasted Garlic Whipped Feta |

If you’re not already drooling like a teething baby, let me explain what makes this so delicious. Copious amounts of crumbled feta are added to softened cream cheese along with several cloves of buttery roasted garlic.

Roasted Garlic Whipped Feta |

They’re beaten together mercilessly in the food processor until perfectly smooth.

Roasted Garlic Whipped Feta |

At this point it’s warm and melty from all the processing. Right then, right there, if you can resist sopping up the inevitable left-behind spread in the food processor bowl with torn hunks of fresh bread, then you’re a far, far stronger person than I am. I am not ashamed to say that when I ran out of bread, I licked the food processor bowl.

Roasted Garlic Whipped Feta |

People. I’m married. I can do this now just as long as my darling Evil Genius partakes with me. And he does. The man is no fool.

So whaddya do with a big old jar of Roasted Garlic Whipped Feta? Oh darlin’… what don’t you do? I smear it generously on Black Olive Rolls with a handful of greens and call it lunch, apply with abandon to toasted burger rolls before topping with a grilled turkey burger and some baby spinach (Instant Greek Burger! VOILA!), spread it on crackers, serve as dip with vegetables, and top grilled fish with it. Now, given that I’ve only had the stuff handy for about a month, I’m willing to assert that I haven’t even scratched the surface of ways that Roasted Garlic Whipped Feta can be used.  How will you use this?



P.S. You’re ahead of the game if you already made your own batch of fantastic homemade feta because it works beautifully here!

5 from 1 reviews
Roasted Garlic Whipped Feta | Make Ahead Mondays
The fabulous punch of feta cheese and roasted garlic in a creamy, flavourful spread that is great on sandwiches, burgers, fresh bread, crackers, or as a dip or dolloped into soup. Adapted from and with grateful thanks to How Sweet Eats who adapted it from the fabulous Ina Garten
  1. Fit your food processor with a metal blade and pulse the feta cheese until it is completely broken up into tiny crumbs. It should look like this:
  2. Add the remaining ingredients and process -stopping to scrape down the sides occasionally- until it is completely smooth and creamy, about 4-5 minutes. Scrape into a jar (or jars) with a tight fitting lid and store in the refrigerator for up to a month.


  1. says

    Yes, yes, yes! I’ve just really discovered the joys of stinky foods in the last few years. So glad I found them! Quick feta question {I’m the cheeselover in Ghana} ~ we are getting ready to ship a big box from the States, and I’m planning on sending the things I need to start making my own feta. Just wondering about the shipping ~ when I looked up the rennet and one other thing, they mentioned storage in fridge and freezer. Is that only after they are opened, or are they shipped cold and need to remain cold? If that’s the case, I’ll be very sad, ’cause there ain’t no way it’s gonna be cold by the time it gets to my little part of the tropics!
    Thanks so much!

    • says

      Okay Patty- the good news is there’s good and bad news :-) Refrigeration keeps the cultures and rennet healthy. Vegetable Rennet tablets will ship better but are a little trickier to work with (in my opinion) you store them in the freezer once you get them and they last almost indefinitely. If it was me ordering, I’d send a note to the seller asking their opinion on how the products would do in transit. I think you should be okay as long as everything goes into the fridge as soon as it gets to you, but I would still ask. Would you let me know what they advise you?

      • says

        Hello Rebecca!
        I wrote the company that supplies Amazon with their cheese supplies. This was their response…

        “They should be stored in the fridge, and we can ship them in an insulated shipping box with ice bricks. That item number is ice3. We do only ship to APO addresses, so to delivery any other way internationally you will need to utilize a freight forwarder.”

        As much as I wish we had an APO address, we don’t, and I don’t think I can convince my hubby that it is money-saving to ship it 3-day DHL for $300 :) Guess I know what’s going in my suitcase next time I travel back to the States!
        Thanks for your help!

  2. Amy Kim (@kimchi_mom) says

    holy. crap.

    i hear ya on the stinky factor. hello? my name is KIMCHI MOM! :-) i also just made a batch of chimichurri last night and have been putting it on everything for every meal so far.

    now this roasted garlic whipped feta concoction here is simply genius. thank you!

  3. says

    This sounds amazing! It is definitely a perfect dish to make ahead. Also, garlic is definitely delicious even though it doesn’t smell the best.

  4. says

    Oh my goodness gracious, does this ever sound fantastic! I am right there with you – I love some of the smellier food items…bring on the garlic, baby!!!

  5. says

    What food photography tips do you have? All your photos are so gorgeous and make me so hungry. What time of day do you shoot? Is your lighting completely natural from a window?

  6. MotorCityMich says

    This seems to need to be smeared on a fresh pita with some grilled chicken, kalamata olives and some cucumber strips and/or baby lettuce leaves.

    Okay, you did it. Now I’m drooling!

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