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Whipped Queso Fresco with Spring Vegetables

Whipped Queso Fresco with Spring Vegetables

Whitney Otawka
This easy dip can be served with your favorite vegetables, breads, or crackers. Alternatively, use it as a spread on a sandwich.
Servings 6


  • 3 tablespoons olive oil divided
  • teaspoons za’atar spice blend
  • 1 shallot minced
  • 12 ounces queso fresco
  • 1 tablespoon chive thinly sliced
  • 1 tablespoon chervil minced
  • 1 tablespoon parsley minced
  • 1 cup full-fat plain yogurt
  • Mixed baby spring vegetables to serve alongside
  • Crackers to serve alongside


  • ►Heat 1 tablespoon olive oil in a small pan over medium heat. Add za’atar and cook until fragrant and just sizzling about 10 seconds. Transfer mixture to a heat-proof container and let cool to room temperature. Set aside.
  • ►In the same pan, heat the remaining 2 tablespoons olive oil over medium-low heat. Stir in the shallot and cook until soft and translucent, about 4 minutes. Remove from heat and let cool to room temperature. Set aside.
  • ►Using the medium sized holes on a box grater, grate queso fresco into a large bowl. Add in chive, chervil, parsley, yogurt, and shallot. Use a whisk or wooden spoon to vigorously mix the
  • mixture until smooth.
  • ►To serve, spoon whipped queso fresco into a serving dish and top with za’atar oil. Serve with mixed baby spring vegetables and crackers on the side.

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