Ingredients:

  • 8 ounces (225g) block of feta cheese, preferably Greek, drained and crumbled
  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons (30ml) heavy cream
  • 1 tablespoon (15ml) olive oil, extra virgin
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1/4 teaspoon (1.2ml) black pepper, freshly ground
  • 2 cups (280g) watermelon, cubed
  • 1/2 cup (50g) red onion, finely diced
  • 1/4 cup (35g) fresh mint leaves, chopped
  • 1 jalapeño pepper, seeded and minced (optional, for a kick!)
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1 tablespoon (15ml) olive oil, extra virgin
  • Pinch of salt
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Combine feta, cream cheese, heavy cream, olive oil, lemon juice, and pepper in a food processor. Process until smooth and creamy. (Check consistency, add a tiny bit more cream if needed)
  2. Transfer the whipped feta to a serving bowl, cover with plastic wrap (press directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  3. In a mixing bowl, gently combine the cubed watermelon, red onion, mint, jalapeño (if using), lime juice, olive oil, salt, and red pepper flakes (if using).
  4. Just before serving, top the chilled whipped feta with the watermelon salsa. Drizzle with a bit more olive oil if desired. Serve immediately with pita chips, crusty bread, or vegetable sticks.