Whipped Feta dip with watermelon- deconstructed watermelon feta salad
Discover the perfect summer appetizer with my Whipped Feta Dip with Watermelon, a deconstructed take on the classic watermelon feta salad. This refreshing and flavorful dish combines the creamy richness of whipped feta cheese with the juicy sweetness of fresh watermelon, creating a harmonious blend of textures and tastes. Whether hosting a summer BBQ, a casual get-together, or simply looking for a delightful snack, this easy-to-make recipe will impress your guests and elevate your culinary repertoire.
My whipped feta dip recipe is not just any ordinary dip. By deconstructing the traditional watermelon feta salad, I’ve created a dish that maintains all the beloved flavors while offering a unique presentation. The combination of tangy feta, sweet watermelon, and a touch of balsamic vinegar along with fresh mint creates a perfect balance that will leave your taste buds wanting more. Plus, the vibrant colors make it a visually stunning addition to your table. Read on to learn how to make this irresistible whipped feta dip with watermelon that will be the star of any summer spread.
Happy Cooking!
Servings: 8-10 servings
Prep Time: 15-20 mins
Chilling Time: 15-20 mins
Total Time: 30-60 mins
Ingredients:
4 oz feta cheese; you can use crumbled or a block
3-4 tbsp olive oil
1-3 tbsp ice water
10 oz thin Baguette or small bruschetta toasts
1/2 of a medium watermelon cut into pieces with the rind on
1-1.5 tbsp Balsamic vinegar
Pepper
3-4 tbsp toasted pine nuts
2 tbsp chopped mint leaves
Directions:
Whipped Feta- Add the feta and 2 tbsp of olive oil in a food processor. Whip it together for a minute. Scrape the edges of the food processor, add 1-1.5 tbsp olive oil, and whip again till smooth. Add more oil and ice water as needed to make it smooth. Transfer it to a bowl and let it chill in the fridge for 15-20 mins.
If you’re using baguettes, Preheat oven to 375F. If you’re using toasted bruschetta skip the next step.
Slice baguettes into slices and place on a baking tray. Spray olive oil/avocado over the baguettes. Bake at 375F for 5-8 mins till it’s crispy and golden on the base. Once the toasted baguettes are out of the oven let it cool for 1-2 mins.
Once chilled in the fridge, take out the whipped feta.
Drizzle balsamic vinegar and crushed pepper (ideally from a pepper mill). Top with toasted pine nuts and mint leaves.
Serve immediately with watermelon and toasted bread and enjoy!
Notes/Tips:
Use whole milk feta. Low-fat feta doesn’t whip well.
Good quality olive oil makes a lot of difference in the whipped feta.
Using oil to toast the bread makes it super crispy.
You can make the whipped feta and keep it in the fridge for 2-3 days.
Watermelon with the rind makes it easier to hold and dip.
Toasting pine nuts is important. I dry toast them in a pan on low heat till they have color on them and are fragrant.
Mint is a must in this recipe!
