Whipped Feta Garlic Confit

Servings: 4-6

Total time: 40 Minutes

INGREDIENTS

For the garlic confit:

5 heads of garlic peeled, around 1 1/3 cups

4-5 sprigs of fresh thyme or oregano

1/2 tbsp black peppercorns

1/2 tsp red chili flakes

1 small bay leaf

1 1/4 cups pure olive oil

For the whipped feta:

1 1/2 cups feta cheese

1 1/2 tbsp lemon juice

zest of half a lemon

1/4-1/3 cup garlic from the garlic confit

1/4 tsp chili flakes

2-3 tbsp of the garlic confit oil

1/2 tsp Diamond Crystal Salt Co.^™ Kosher Salt

DIRECTIONS

For the garlic confit:

To a medium-large sized saucepan/pot add all the ingredients and heat on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy. When done remove from the heat and set aside.

Use a slotted spoon to transfer a 1/3 cup of the garlic to a small bowl and set aside.

For the whipped feta:

Add 1/4-1/3 cup of garlic confit (drained of the oil) to a food processor along with the feta, lemon juice, lemon zest, salt, 2-3 tbsp garlic confit oil and chili flakes. Blend until smooth. Taste and adjust seasoning if desired (more lemon, more garlic, more chili flakes).

Serve in a low bowl or plate topped with the rest of the garlic confit (drained of oil), chili flakes and drizzle more of the garlic confit oil if desired. Enjoy with toasted pitas or crostini.