Roasted Garlic Whipped Feta Made with Calabrian Chili Blend Olive Oil

Creamy feta, mellow roasted garlic, lemon, and a silky drizzle of Calabrian Chili Infused Olive Oil Blend give this spread a sharp, savory edge with fruity chili warmth, oregano, basil, and onion in every bite. It’s an easy appetizer for game day, cocktail hour, or a casual dinner table, and it’s the kind of bowl people keep circling back to until it’s gone.

Garden Infuzions

Roasted Garlic Whipped Feta Made with Calabrian Chili Blend Olive Oil

Creamy whipped feta, sweet roasted garlic, and a bright Calabrian chili olive oil drizzle come together in a bold, salty spread that feels made for bread, crackers, and easy entertaining.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 people

Course: Appetizer, Side Dish, Snack

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 ounces feta cheese crumbled
• 4 ounces cream cheese softened
• 1 whole head garlic
• 2 tablespoons olive oil
• 2 tablespoons Calabrian Chili Infused Olive Oil Blend
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons whole milk as needed
• 2 tablespoons chopped fresh parsley for garnish
• 1 tablespoon chopped fresh chives for garnish
• Toasted pita crackers, or baguette slices, for serving

Equipment

• 1 Sheet Pan for roasting garlic
• 1 sheet Aluminum foil for wrapping garlic
• 1 food processor or use a mixing bowl and hand mixer
• 1 Mixing bowl for whipping the feta
• 1 rubber spatula for scraping and smoothing
• 1 Serving bowl shallow bowl for presentation

Method

 

Instructions

1. 1. Preheat the oven to 400°F. Slice the top off the head of garlic, drizzle it with 1 tablespoon olive oil, wrap it in foil, and roast for 20 to 25 minutes until the cloves are soft and golden.
2. 2. Let the garlic cool just enough to handle, then squeeze the roasted cloves into a food processor or mixing bowl.
3. 3. Add the feta, cream cheese, lemon juice, lemon zest, salt, black pepper, and the remaining 1 tablespoon olive oil.
4. 4. Blend or whip until smooth and fluffy, scraping down the sides as needed. If the mixture feels too thick, add whole milk 1 tablespoon at a time until it becomes creamy and spreadable.
5. 5. Spoon the whipped feta into a shallow bowl and swirl the top with the Calabrian Chili Infused Olive Oil Blend.
6. 6. Finish with parsley and chives, then serve right away with pita, crackers, or baguette slices.

Notes

The whipped feta can be made up to 1 day ahead and chilled; bring it to room temperature for 15 minutes before serving, then add the chili oil drizzle and herbs just before the platter hits the table.

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Recipe Tips

Whip the feta while it’s still cold, then let the cream cheese soften the texture into something smooth and spoonable. If you want a looser dip, add a splash of milk or cream one tablespoon at a time.

Serving Suggestions

Serve this with warm pita, toasted baguette slices, crackers, cucumber rounds, or crisp bell pepper strips. It also works beautifully beside olives, marinated vegetables, and a simple snack board.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving again, and add a fresh drizzle of olive oil if the top firms up a little.

Variations

Swap the lemon zest for a little orange zest for a softer citrus note, or fold in chopped fresh dill or parsley for a brighter herb finish. For extra texture, top with toasted pine nuts or chopped pistachios.

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