Lemony Whipped Feta With Charred Scallions Recipe (2024)

Took it to a party and was very popular - the dip was, too.

The disconnect between the descriptions of how the scallions are blackened in the introductory paragraph and then in the recipe itself seems a bit odd ...

Made as directed and it was delicious! I found the scallion flavor intensified quite a bit after the dip had sat in the fridge for a couple hours, which was great because the original result wasn’t quite as flavorful as I’d hoped. Served with pita chips at a party, then ate the leftovers the next morning on toasted crusty bread with tomatoes, arugula, olive oil, balsamic vinegar, and dill. Will remember for future parties!

This is the dip that will make the rounds with me to all of my holiday parties. I added 1/4 preserved lemon finely diced and it was a crowd favourite. I’ll be increasing the charred scallions next time as those morsels really stood out. Yumm.

In the Middle East, similar appetizers are made using Greek yogurt ( yogurt strained in cheese cloth for a couple of hours) instead of cream cheese. Gives a tangy flavor. That’s why the recipe has lemon juice I guess.

1. Keeper. Made as written in morning of event day & refrigerated until @ 1 hr B4 service. Texture just right.2. I sliced lemons very thin for 2 benefits. a) They'll char at same time as scallions. b) Tucked in across the spread they are easy to spoon out with the spread & delicious to eat.3. Labneh, Fromage Blanc or Greek Yogurt can sub for cream cheese - will be more 'tang' & lighter texture if so.4. See NYT Cooking demo video here. https://www.youtube.com/watch?v=galpmZHzwIs

Please read all the words. Do not add the charred lemon to the food processor. and if you do, don't say you didn't like it. Made this to recipe with the only change being I added a few lightly chopped garlic cloves to the oven mixture. Was excellent. Hey NYT Cooking - where's the android app for this?

In the video for this they drizzle honey over it at the end. I think that makes a big difference and I would highly suggest adding that. The sweetness really mellows it out

Made this twice - first time it was too lemony, second time perfect. The difference was the feta, which I bought from 2 different stores. A mild feta is overpowered by 3 Tbs fresh lemon juice, but a more flavorful cheese can easily stand up. I suggest starting with 2 Tbs lemon juice and then adding as needed

Added a bit of fresh lemon zest to the whole thing, only upped the deliciousness factor.

Anyone know if I could make this using an immersion blender? I don't have a food processor.

This would be great on top of tiny, multi-color new potatoes, halved, tossed with olive oil and kosher salt, and roasted until golden.

I made this following the instructions exactly, though I found I had to leave the scallions in the oven considerably longer than the recipe said. I’m glad I did, because the lemon and the burnt-crispy scallions are what make this dip. I wasn’t sure if my picky husband would like it (he made me promise not to get mad if he didn’t like it) but he loved it! Next time, I might add some lightly toasted, chopped pecans.

I have been looking for a recipe to replicate a hot feta cheese dip I ate at a restaurant in Kalamazoo, Mich., four years ago. This recipe seemed almost perfect. So I made it with a few modifications: I omitted the lemon slices and scallions step. I did not puree this, but mixed it thoroughly. And then I put it in a small casserole dish and backed it. It was delicious. I usually hate it when people change the recipe before even trying it. But this was like finding a treasure I'd searched for.

The dip delicious with and without the honey . Make sure you get Bulgarian cow feta cheese it’s the best feta cheese . Also you can eat the charred lemons they are very tasty with the dip .

I don’t know if it was the wintertime green onions that weren’t as pungent or the locally made feta cheese, but this dip just wasn’t very flavorful. I even roasted 2 big garlic cloves with the onions, but it was still meh.

It was slightly bitter so i added a little drizzle of honey to balance it out, and it was a success. My guests loved it!

I followed this but with 4 oz of heavy cream and it did not come out great. Way too liquidy

I doubled the amount . With the extra amount , about 1 cup, i added 2 eggs and 1 cup of heavy cream 1/2 cup blanched , squeeze drained spinach . Gave it a couple of light wizzes in the processor and baked it in a blind baked puff pastry flan crust with some sliced cherry tomatoes and a sprinkle of nigella seeds , for about 1/2 hour . My new favourite Quiche .

To make it lighter I mixed Feta with labneh and some yogurt, instead of the cream cheese. It was amazing.

Also added a bit of honey--ended up being a very complex flavor profile

Outstanding! (Reduced oil b/c of New Year’s resolution, otherwise made as written.) served with grilled shrimp—very complementary flavors!

We used the leftover dip in a pasta with sautéed vegetable, a little olive oil, fresh lemon juice, red pepper flakes and some pasta water. Delicious!

I’ve made this several times and char four bunches of scallions. I leave all the other measurements the same. Delicious! Would be a great topping to put on top of mashed potatoes. Wow, I just had that thought *pats self on back. Either way, it’s delicious!

Disappointing lack of flavor. As is, it's blandly salty tangy. The recipe says "1 bunch" of scallions, so I used about 6-7 but if I made this again I'd double them. I'd also add a clove of minced garlic. The commenters' suggestions for a thin drizzle of honey is a great addition (and normally I don't like adding sweet to my savory)!

I also thought it was too tart. Would put less lemon and increase gradually to taste if I were to make it again.Or try a drizzle of honey like some people suggested.I ended up tossing it the next day with pasta and a jar of tuna ventresca.

Has anyone tried pairing this dip with lamb meatballs?

Took to a dinner party and was a big hit. Recipe was asked for. Definitely needed the roasted cherry tomatoes and honey to soften the tang. Will make again.

Needs more liquidUse big blender

Also drizzled with honey