Jump to Recipe
Whipped Feta with Sweet and Hot Peppers inspired by Oleana
AI generated image
Inspired by Oleana
Try the Original

Whipped Feta with Sweet and Hot Peppers

Appetizer Vegetarian
This Mediterranean appetizer features creamy whipped feta cheese with a vibrant topping of sweet and hot peppers. The smooth, tangy cheese base contrasts beautifully with the colorful pepper mixture, creating a perfect balance of flavors. Serve with seeded crackers for a delightful start to any meal.
Prep Time 15 mins
Cook Time 10 mins
Inactive Time 30 mins
Total Time 55 mins
Servings 6

Ingredients

  • 8 oz Feta cheese (Room temperature, preferably Greek)
  • 4 oz Cream cheese (Room temperature)
  • 2 tbsp Greek yogurt (Full-fat)
  • 1 tbsp Lemon juice (Freshly squeezed)
  • 3 tbsp Olive oil (Divided, plus more for serving)
  • 1 small Red bell pepper (Diced)
  • 1 small Fresno chile or red jalapeño (Seeded and finely diced)
  • 1 tbsp Honey
  • 1/2 tsp Aleppo pepper (Or substitute red pepper flakes)
  • 2 tbsp Fresh mint leaves (Chopped, plus more for garnish)
  • 1 package Seeded crackers (For serving)
  • 1/4 tsp Salt (To taste)
  • 1/4 tsp Black pepper (Freshly ground)

Tools You'll Need

  • Food processor
  • Small skillet
  • Rubber spatula
  • Serving plate
  • Measuring spoons and cups

Chef's Tip

For the silkiest texture, ensure both cheeses are fully at room temperature before whipping. Adding the olive oil in a slow, steady stream while the food processor is running creates a smooth, airy emulsion.

Instructions

  1. Crumble the feta cheese into a food processor. Add cream cheese, Greek yogurt, lemon juice, and 1 tablespoon olive oil.
  2. Process until very smooth and creamy, about 2-3 minutes, scraping down the sides occasionally.
  3. Season with black pepper (and salt if needed, though feta is usually salty enough). Transfer to a bowl, cover, and refrigerate for at least 30 minutes to firm up slightly.
  4. Meanwhile, prepare the pepper topping: Heat 1 tablespoon olive oil in a small skillet over medium heat.
  5. Add diced bell pepper and cook until softened, about 5 minutes. Add the diced chile and cook for 1 minute more.
  6. Remove from heat and stir in honey, Aleppo pepper, and mint. Allow to cool to room temperature.
  7. To serve, spread the whipped feta on a serving plate, creating swirls and valleys with the back of a spoon.
  8. Spoon the pepper mixture over the whipped feta, drizzle with the remaining 1 tablespoon of olive oil, and garnish with additional mint leaves.
  9. Serve with seeded crackers for scooping.

Plating

Spread the whipped feta on a shallow plate, creating decorative swirls. Spoon the colorful pepper mixture in the center, allowing it to slightly spill over the edges. Drizzle with olive oil, sprinkle with fresh mint leaves, and arrange seeded crackers alongside or in a separate basket.

Storage & Reheating

The whipped feta can be refrigerated in an airtight container for up to 3 days. The pepper mixture can be stored separately for up to 2 days. Bring the feta to room temperature before serving for the best consistency, and assemble with the pepper topping just before serving.

About This Recipe

This whipped feta with sweet and hot peppers draws inspiration from Oleana's beloved appetizer. The smooth, creamy base showcases the tangy, salty character of feta, while the pepper mixture adds sweetness, color, and mild heat. This home adaptation preserves the Mediterranean flavor profile while using techniques and ingredients accessible to home cooks.

How did it turn out?

We'd love to hear about your experience making this recipe!