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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

Ingredients
  

  • 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

Instructions
 

  • ►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.