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Whipped Bulgarian feta with crispy beans

Name: Whipped feta dip recipe
Yield: 6
Ingredients: 400g can cannellini beans, rinsed, drained, dried with paper towel; 30.00 ml extra virgin olive oil; 1 tsp each smoked paprika and onion powder; 1/2 tsp each garlic powder, black pepper and cayenne pepper; 200g Bulgarian feta; 150g Greek yoghurt; 1 garlic clove; Finely grated zest of 1/2 lemon; Crudites, to serve

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Whipped Bulgarian feta with crispy beans

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by Ellie and Sam Studd

Feb 14, 2024

Ellie and Sam Studd introduce us to a lesser-known variety of feta, which whips up into a tangy dip that pairs perfectly with some crispy beans and crunchy crudites.

400g can cannellini beans, rinsed, drained, dried with paper towel
1 1/2 tbs extra virgin olive oil
1 tsp each smoked paprika and onion powder
1/2 tsp each garlic powder, black pepper and cayenne pepper
200g Bulgarian feta
150g Greek yoghurt
1 garlic clove
Finely grated zest of 1/2 lemon
Crudites, to serve

Method

1.

Preheat oven to 200°C/180°C fan-forced. Place the beans in a large bowl with the oil and spices. Mix well and transfer to a baking tray lined with baking paper, spreading beans into a single layer. Roast for 20-25 minutes, until crispy on the outside but still soft in the inside (test one by taking a bite).
2.

Meanwhile, place the feta, yoghurt, garlic and lemon zest in a food processor and whiz until smooth. Season with freshly ground black pepper to taste (as the feta is quite salty, there’s no need to add salt here).
3.

Swirl the feta mixture onto a serving plate with a spoon and top with the crispy beans. Drizzle over a little oil from the roasting tray and serve immediately with crudites.