Ingredients:

  • 1 large head of Garlic
  • 450g Feta Cheese (packed in brine)
  • 120g Full-Fat Greek Yoghurt
  • 75 ml Extra Virgin Olive Oil (divided)
  • 1 medium Lemon, zest and juice
  • 1 tsp Dried Oregano
  • ½ tsp Freshly Cracked Black Pepper
  • 1 tsp Paprika (for garnish)
  • A pinch of Sea Salt (for roasting)
  • 1–2 tbsp cold water or reserved feta brine (optional)
  • Fresh Oregano leaves or finely chopped Parsley (for garnish)

Instructions:

  1. Prepare the Garlic: Preheat the oven to 200°C / 400°F. Slice off the top quarter of the garlic head, exposing the cloves.
  2. Season and Wrap: Drizzle the cut side of the garlic head with 1 tbsp of olive oil and a pinch of salt. Wrap the garlic head tightly in aluminium foil.
  3. Roast: Bake for 35–45 minutes, or until the cloves are golden brown, soft, and easily squeezed out of their skins. Let cool slightly, then squeeze 8–10 cloves of roasted garlic out of the skin and set aside.
  4. Prep the Feta: Drain the feta (reserve 2 tbsp of the brine). Crumble the feta into the bowl of a powerful food processor.
  5. Add Dairy and Flavour: Add the Greek yoghurt, roasted garlic cloves, lemon zest, lemon juice, dried oregano, and pepper to the food processor bowl.
  6. Initial Whip: Process on high speed for 1 minute until the mixture begins to resemble chunky cottage cheese. Stop and scrape down the sides vigorously.
  7. Achieve Silky Texture: Continue processing for another 2–3 minutes. If the mixture is too thick, add the reserved feta brine or 1 tbsp of cold water, a splash at a time, until the mixture is perfectly creamy and smooth.
  8. Emulsify the Oil: While the machine is running, slowly drizzle in the remaining ¼ cup (60 ml) of olive oil through the feed tube until fully incorporated. This adds richness and helps stabilize the dip.
  9. Taste and Adjust: Taste the whipped feta and adjust seasoning with a pinch more pepper or a squeeze more lemon juice if needed to balance the flavour.
  10. Chill: Transfer the whipped feta to a serving bowl. Cover and refrigerate for a minimum of 30 minutes (up to 2 hours is ideal) to allow the flavours to marry and the dip to firm up slightly.
  11. Garnish: Before serving, drizzle the chilled dip with the remaining 1 tbsp of olive oil and sprinkle with paprika and fresh herbs. Serve at room temperature or slightly cool with warm pita bread or crudités.