Whipped Feta with Roasted Fingerling Potatoes
Ingredients
- Roasted Fingerling Potatoes:
- 2 lbs Washington fingerling potatoes, halved lengthwise
- 1 tbsp olive oil
- 1 tbsp melted butter
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Whipped Feta Dip:
- 8 oz brick-style plain cream cheese, softened
- 6 oz feta, crumbled and softened
- 1/4 cup olive oil, divided
- 2 tbsp freshly grated lemon zest
- 3 tbsp freshly squeezed lemon juice
- 4 tsp liquid honey
- 2 cloves garlic, minced
- 2 tbsp finely chopped fresh chives, divided
- 2 tbsp finely chopped fresh dill, divided
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions
Roasted Fingerling Potatoes: Preheat oven to 400°F.
In large bowl, toss potatoes with oil, melted butter, garlic, salt and pepper. Arrange on parchment paper–lined baking sheet.
Bake, stirring potatoes occasionally to prevent garlic burning, for 25 to 30 minutes or until potatoes are golden brown and tender, and edges are crispy.
Whipped Feta Dip: Meanwhile, in food processor, pulse together cream cheese, feta, 2 tbsp oil, lemon zest, lemon juice, honey, garlic, 1 tbsp chives, 1 tbsp dill, salt and pepper until smooth, airy and creamy, scraping down sides of bowl if needed.
Transfer whipped feta dip to shallow serving bowl. Drizzle with remaining oil. Serve dip on platter with roasted fingerling potatoes. Garnish whipped feta and potatoes with remaining dill and remaining chives.
