Ingredients:

  • 1 whole head Garlic (top sliced off)
  • 30 ml Extra Virgin Olive Oil
  • 1 g Sea salt
  • 225 g Feta cheese, crumbled
  • 120 g Plain Greek Yogurt (Full fat)
  • 15 ml Fresh Lemon juice
  • 2 g Lemon zest
  • 1 g Cracked black pepper
  • 45 ml Extra Virgin Olive Oil (for herb infusion)
  • 5 g Fresh Rosemary, finely minced
  • 5 g Fresh Thyme leaves
  • 1 g Red pepper flakes

Instructions:

  1. Preheat your oven to 200°C (400°F). Place the garlic head on a piece of aluminum foil, drizzle with 30ml olive oil and 1g salt, and wrap tightly. Roast for 30–35 minutes until the cloves are mahogany-colored and soft.
  2. Remove the garlic from the oven and allow it to cool slightly. Squeeze the buttery roasted cloves out of their skins and discard the skins.
  3. In a food processor or high-speed blender, combine the crumbled feta, Greek yogurt, lemon juice, lemon zest, black pepper, and the roasted garlic cloves.
  4. Process on high for 2–3 minutes, stopping halfway to scrape down the sides with a rubber spatula. Continue until the mixture is completely smooth and resembles thick whipped cream.
  5. In a small skillet, heat the remaining 45ml olive oil over medium heat. Add the minced rosemary, thyme, and red pepper flakes. Cook for 1-2 minutes until the herbs are fragrant and slightly crisp (blooming).
  6. Transfer the whipped feta to a serving bowl and pour the warm herb-infused oil over the top before serving.