Whipped Feta with Honeyed Walnuts and Za'atar Naan
Serves 4 to 6 · Prep: 10 minutes · Cook: 10 minutes · Total: about 20 minutes
I'm happy to make flatbread from scratch, but not every time I want this dip. Warm naan brushed with za'atar oil gets you most of the way there with very little work.
Ingredients
Whipped feta
- 8 ounces block feta, drained and crumbled
- ⅓ cup full-fat Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon lemon juice
Honeyed walnuts
- ⅓ cup walnuts, roughly chopped
- 2½ tablespoons honey
- ¼ teaspoon Aleppo pepper
- Small pinch of salt
Za'atar naan
- 4 plain store-bought naan
- 2 tablespoons extra-virgin olive oil
- 1½ tablespoons za'atar
- Small pinch of salt
Instructions
- 1
Make the whipped feta
Put the feta, Greek yogurt, olive oil, and lemon juice in a food processor. Blend for about 30 seconds, scrape down the sides, then blend again until creamy. It should be thick enough to hold ridges from a spoon — if it still seems dry or crumbly, add another tablespoon of yogurt and blend again.
- 2
Toast the walnuts
Add the walnuts to a small dry skillet over medium-low heat. Cook for 3 to 4 minutes, stirring often, until they smell toasted. Transfer them to a plate so they do not keep cooking.
- 3
Warm the naan
Heat the oven to 400°F. Place the naan in a single layer on a sheet pan. Warm for 4 minutes.
- 4
Add the za'atar
Stir together the olive oil, za'atar, and salt. Remove the naan from the oven and brush the tops with the za'atar oil. Return them to the oven for another 1 to 2 minutes, just until hot and fragrant.
- 5
Make the honeyed walnuts
Put the honey and Aleppo pepper in a small microwave-safe bowl. Microwave for about 10 seconds, just until the honey loosens. Stir in the toasted walnuts and a small pinch of salt.
- 6
Assemble
Spoon the whipped feta into a shallow bowl. Use the back of a spoon to make a few swirls across the surface. Spoon the warm honey and walnuts over the feta. Tear or cut the naan into large pieces and serve while it is still warm.
Recipe notes
Cook’s notes
- The whipped feta can be made up to two days ahead. Refrigerate it covered, then let it sit at room temperature for about 15 minutes before serving. Add the honey and walnuts just before eating.
Swaps & substitutions
- Block feta blends more smoothly than pre-crumbled feta. Labneh can replace the Greek yogurt in the same amount.
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