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Whipped Feta with Spring Onion and Za’atar

Whipped Feta with Spring Onion and Za’atar

Elaine Khosrova
A classic of the Greek meze table, this quick-to-concoct savory dip tastes best if made a day ahead and refrigerated. It can be served with virtually any grilled meat or vegetable, crudités, or simply some good pita bread. Za’atar is a Lebanese spice mixture that includes ground thyme, sumac, and sesame seeds. The blend adds a nice counterpoint to the salty taste of feta, but it’s optional.


  • 7 ounces soft-style feta such as Valbreso
  • ¼ cup plain Greek-style yogurt
  • 2 green onions coarsely chopped
  • 2 teaspoons za’atar optional
  • ¼ to ⅓ cup extra-virgin olive oil plus more for drizzling
  • Ground black pepper to taste


  • In the bowl of a food processor fitted with a chopping blade, combine feta, yogurt, green onion, and za’atar. Pulse until smooth.
  • With the motor running, pour ¼ cup olive oil into the feta mixture, and process until blended. Check the texture, adding more olive oil if a thinner consistency is desired. Serve with a drizzle of olive oil and fresh pepper.

Elaine Khosrova

Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.

Photographer Mark Ferri

Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website: http://www.markferriphoto.com/

Stylist Leslie Orlandini

Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: http://leslieorlandini.com/