Spreads · ALWAYS FREE
Whipped feta & roasted scallion spread
Tangy feta and yogurt are whipped with softened roasted scallions into a creamy, lightly flecked spread.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 400°F (200°C). Toss scallion pieces with oil on a small rimmed baking tray. Roast 12-15 minutes, turning halfway, until soft with a few golden edges. Remove thin green pieces earlier if they begin to blacken.
- Cool scallions for 10 minutes. Crumble drained feta into a food processor and add yogurt, lemon juice and pepper.
- Add the roasted scallions and all tray oil. Process for 1 minute, scrape the bowl and process again until creamy with fine scallion flecks. Follow the appliance instructions for warm ingredients.
- Divide into eight equal portions. Serve now or refrigerate promptly in a covered container, within 2 hours, and use within 3 days. Check feta rennet and yogurt additives for vegetarian suitability and packaged ingredient labels for the gluten-free tag. The spread contains dairy.
Estimated nutrition
Per serving · 1 of 8- Calories
- 89 kcal
- Protein
- 4.2 g
- Total carbohydrate
- 2.6 g
- Total fat
- 7.1 g
- Total sugars
- 0.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All recorded oil, yogurt and drained cheese are included; bread and other accompaniments are excluded. Feta brands vary in moisture, fat and salt. No sodium value is displayed.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Whipped feta & roasted scallion spread: feta made with vegetarian rennet; plain whole-milk yogurt; scallions; olive oil; lemon juice; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Whipped feta & roasted scallion spread: feta made with vegetarian rennet; plain whole-milk yogurt; scallions; olive oil; lemon juice; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
