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Whipped Feta Dip with Corn Salsa

Whipped Feta Dip with Corn Salsa
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Cool off and celebrate the flavors of the summer with this creamy, crunchy, tangy, but sweet Whipped Feta Dip with Corn Salsa.

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: American

Ingredients

Units Scale

Whipped Feta Dip

  • 7–8 ounces block feta, drained
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 garlic clove roughly chopped
  • 1/4 cup cilantro roughly chopped
  • 1 tablespoon lime juice

Corn Salsa

  • 2 ears corn
  • 1 cup tomatoes diced, remove seeds to make less watery
  • 1 jalapeno diced, remove seeds for less heat if desired
  • 1/4 cup pickled red onions diced, can use raw onions as well
  • 1/3 cup cilantro chopped
  • 1 teaspoon chili lime seasoning
  • 1 tablespoon lime juice
  • kosher salt to taste

Instructions

  1. Heat your grill to between 400-450 and make sure your grates are clean. Place the corn on the hot grate. Rotate every couple of minutes, allowing all sides to char. Remove from the grill and let cool.
  2. Add the diced jalapeno to a bowl and squeeze a little of the lime juice over it and add a sprinkle of salt. Let sit while you prepare the rest of the vegetables.
  3. Carefully remove the kernels of corn from the cob and add to the bowl.
  4. Add the diced tomato, cilantro, pickled red onion, lime juice, and chili lime seasoning. Stir to combine. Taste and add salt if needed.
  5. Let refrigerate for at least 30 minutes if time allows.
  6. To make the whipped feta, add all of the ingredients to a food processor. Blend until smooth and creamy.
  7. Taste. Add a pinch of salt if needed.
  8. Spread the whipped feta into a shallow bowl and cover with plastic wrap. Let refrigerate for 30 minutes if time allows. It will thicken up as it chills.
  9. To assemble, drain the corn salsa well. Spoon over the top of the whipped feta. Garnish with an extra sprinkle of chili lime seasoning and cilantro.
  10. Serve with your favorite dippers. 

Notes

  1. This dip can be served immediately, but for best results allow both the salsa and the whipped feta to refrigerate for at least 30 minutes.
  2. Both the salsa and the whipped feta can be made up to 2-3 days in advance. Keep them stored separately in airtight containers. Don’t assemble until just before serving.
  3. If fresh corn isn’t in season you can use frozen corn for this recipe. Simply sauté it in a skillet until it has softened and slightly browned.  

Find it online: https://beachgirlgrills.com/whipped-feta-dip-with-corn-salsa/