Whipped Feta Dip with Spiced Lamb & Burst Tomatoes

This Whipped Feta Dip with Spiced Lamb is a winning appetizer! Feta cheese becomes a light and airy dip when whipped together with oil, garlic, lemon juice, and cream. Top it with some spiced ground lamb and roasted tomatoes and serve it with soft pita bread for dipping. 

I teamed up with the American Lamb Board to bring you this post. As always, all opinions are my own. 

If you haven’t been lucky enough to try Whipped Feta yet, you’re in for a real treat! Feta cheese is whipped together with 4 simple ingredients to create an impossibly light, creamy, and airy dip or spread. 

But today, we’re taking whipped feta even a step further by topping it with spiced lamb and juicy, roasted tomatoes. 

It’s best enjoyed with pita, naan, or crackers for dipping, but is equally delicious spread onto bread or crostini

Ingredients for lamb whipped feta dip on counter.

Ingredients needed

  • Feta cheese
  • Ground American lamb
  • Olive oil
  • Greek yogurt
  • Fresh garlic
  • Lemon juice
  • Heavy cream – If you have extra, you can freeze it using this handy guide!
  • Grape tomatoes
  • Spices – Garlic powder, oregano, cumin, coriander, paprika, salt & pepper
  • Fresh Parsley and Pine Nuts – For topping 

I highly recommend cooking with American lamb. Here’s why I choose it over lamb from Australia or New Zealand:

  • By choosing American Lamb, you’re supporting local farmers and ranchers throughout the US.
  • Raising lamb in the US is a family affair with more than 80,000 family owned operations.
  • Sheep improve pasture quality by recycling vital nutrients back into the soil, minimizing erosion and encouraging plant growth.
  • The majority of sheep in the states graze pastures for most of their lives.
Whipped feta dip in bowl topped with lamb and burst tomatoes, surrounded by pita bread.

How to make it

Make the creamy feta dip: Add the feta cheese, olive oil, yogurt, garlic, lemon juice, and heavy cream to a blender or food processor. Blend until it’s creamy, smooth, and airy. If your dip turns out to be thicker than you’d like, add a little more olive oil or heavy cream to thin it out.

Roast the tomatoes: Air fry the tomatoes at 350-degrees for 12-15 minutes or until the tomatoes are soft and begin to wrinkle. Or, roast them in a 350-degree oven for 20-25 minutes. 

Cook the lamb: Heat a large skillet over medium high heat. Add the lamb and onion,, breaking up the lamb with a spatula as it cooks. Once browned and cooked through, stir in the garlic, cumin, coriander, paprika, oregano, salt and pepper. 

Serve: Spoon the lamb over the whipped feta. Top with the roasted tomatoes, parsley and pine nuts. Enjoy with warm flatbread.

Variations 

  • Swap out the roasted tomatoes for pomegranate seeds. 
  • Top your dip with roasted garlic for even more flavor!
  • Roasted chickpeas, red onion, toasted pine nuts, and cucumber will add plenty of freshness and crunch.
Spoon dipped into whipped feta dip.

How long does it last?

This dip is best enjoyed right away, while the lamb is still warm. However, you can store any leftovers in an airtight container in the fridge for up to three days. 

What to serve with whipped feta

More creamy dip recipes

Did you try this whipped feta dip with spiced lamb? 

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Whipped feta dip in bowl topped with lamb and burst tomatoes, surrounded by pita bread.

Whipped Feta Dip with Spiced Lamb

This Whipped Feta Dip with Spiced Lamb is a winning appetizer! Feta cheese becomes a light and airy dip when whipped together with oil, garlic, lemon juice, and cream. Top it with some spiced ground lamb and roasted tomatoes and serve it with soft pita bread for dipping.
5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 people

Ingredients

For the Whipped Feta:

For the Roasted Tomatoes:

For the Lamb:

  • 1/2 pound ground American lamb
  • 2 Tablespoons minced onion
  • 2 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground paprika
  • ¼ teaspoon dried oregano
  • Salt and pepper (to taste)

To Serve:

  • 4 flatbreads or pita breads (warmed and cut into triangles)
  • 1 Tablespoon chopped fresh parsley or mint (optional)
  • 1 Tablespoon toasted pine nuts (optional)

Instructions

Whipped Feta:

  • In a food processor or blender, add all of the ingredients and blend until smooth and airy.
  • If you find the mixture too thick, add a bit more heavy cream.

Roasted Tomatoes:

  • Toss the tomatoes with olive oil and air fry at 350-degrees for 8-10 minutes or until the tomatoes are soft and begin to wrinkle, tossing halfway through. Or, roast them in a 350-degree oven for 20-25 minutes.

Lamb:

  • Heat a large skillet over medium high heat. Add the lamb and onion and cook, breaking up the lamb with a spatula as it cooks. Once browned and cooked through, drain the fat. Stir in the garlic, cumin, coriander, paprika, and oregano. Season to taste, with salt and pepper. USDA recommends ground lamb reach a minimum internal temperature of 160 degrees F.

To Serve:

  • Spoon the lamb over the whipped feta. Top with the roasted tomatoes, parsley and pine nuts. Serve with warm flatbread.

Notes

This dip is best enjoyed right away, while the lamb is still warm. However, you can store any leftovers in an airtight container in the fridge for up to three days.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Food processor

Nutrition

Calories: 352kcal | Carbohydrates: 5g | Protein: 15g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.002g | Cholesterol: 76mg | Sodium: 571mg | Potassium: 232mg | Fiber: 1g | Sugar: 2g | Vitamin A: 597IU | Vitamin C: 6mg | Calcium: 271mg | Iron: 1mg

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