I’m a cheese lover; never met a cheese I didn’t like. Thing is since I’ve been eating cleaner, one of the first things I cut way back on was cheese. Still, I do crave it often and have been looking for lighter ways to get my fix. I dreamed up this whipped feta spread and I think it totally did the trick!
Domestocrat’s Whipped Feta Spread
20 oz. (roughly 3 cups) feta cheese
12 oz. whipped or spreadable cream cheese (you can totally use light here)
2-3 tbsp. fresh parsley, chopped
1 tsp. black pepper
The only requirement to making this recipe is a food processor – you can’t get that whipped texture without it, sorry!
Load up all the feta in a food processor.
Pulse until you have feta crumbles. Size doesn’t really matter here, you just want it to be crumbly. You can start with already crumbled feta and skip this step if you like.
Next, add in the cream cheese, parsley, and pepper. Turn on the food processor and let it whip! If the mixture isn’t coming together smoothly you can add a tablespoon or so of water to help it along. Taste for seasonings and adjust to your preferences.
And that’s it! This spread is creamy and light, with a satisfying cheesy saltiness. The added parsley adds a brightness that I love too. Here I just ate it up with fresh cucumber slices and pretzels. Some other great uses would be to spread on a panini, use as the base for a white pizza, or as a layer on greek gyro bites.
Domestocrat 
Ditto! just can’t give up on the cheese! at any given moment there has to be feta, haloumi, baby mozzarella and a good old fashioned English cheese like Red Leicester or Chedder in the fridge! This looks delish, I’d have never of thought of making feta into a spread!
Definitely give it a try!