2tablespoonspistachios,roughly chopped, for garnish, optional
2Persian cucumber,thinly sliced, for serving
1/2cupcherry tomatoes,halved, for serving
Pita bread,naan bread, or grilled bread, for serving
In a food processor or blender, combine the feta, Greek yogurt, olive oil, and lemon zest if using. Blend until creamy and smooth. You might need to scrape down the sides with a spatula and blend again. If you want a thinner whipped feta, you can add a little more olive oil, but it will thin out as it blends. I don’t salt the whipped feta because feta is salty. You can taste it and add salt and pepper, if desired.
Spread the whipped feta in a shallow bowl or onto a small plate. Drizzle with a little olive oil. Garnish with fresh herbs, crushed red pepper flakes, and chopped pistachios. Serve with cucumbers, tomatoes, and bread.
Store leftover whipped feta in an airtight container in the fridge for up to 3 days. Stir well before serving.