Whipped feta from Make It Ahead: A Barefoot Contessa Cookbook (page 156) by Ina Garten

  • feta cheese
  • cream cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on April 02, 2021

    I made this to go on her herb crusted potatoes and we really liked it. I had to use Boursin in place of cream cheese and as commented with the potato recipe, I will absolutely taste for salt BEFORE adding more at the end. I added some chives & thyme to the leftovers and am using it as a spread on Ryvita crackers.

  • anya_sf on June 25, 2017

    I used Buglarian feta,which was probably a mistake, as it was fairly dry and salty. The mixture ended up grainy. I did not like the flavor on its own. However, it was pretty good with the herbed baked potatoes, and also with spinach that I served on the side. Definitely follow Ina's instruction to use Greek feta on this.

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