The 3-Ingredient “Whipped Feta” Spread I Put on Absolutely Everything

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I’m always looking for ways to make breakfast easier because, frankly, if it isn’t staring me in the face when I open my pantry or fridge, it’s probably not happening — and I’m always much better off if I’ve had breakfast (I know, such a hot take). While I love to order a buttermilk pancake or some French toast for the table at brunch, I’m generally more of a savory girl. So, instead of whipped cottage cheese with sweet toppings, I like to mix in salty feta cheese for the ultimate savory spread.

When you whip high-protein cottage cheese, it goes from a bowl full of curds to a thick, spreadable texture. It’s rich and creamy, but really mild in flavor. But when you add salty, ultra-flavorful feta cheese (one of life’s truest pleasures) and a garlic clove, it becomes a real flavor powerhouse. It takes all the best parts of both to make something greater than the sum of its parts. I like to get feta stored in brine, so if I need to thin the spread out while blending I use that to impart even more flavor.

You only need three ingredients to make a batch of this spread, and from there you can slather it on toast, or dip vegetables in it for a little breakfast crudité. You can also add whatever other toppings you might have floating around the pantry or fridge. It’s easy, filling, and so good it makes me look forward to my morning toast.

1. Blend the ingredients. Lightly crumble enough feta until you have 1/2 cup (save the brine, if you have any) and place it in a food processor or blender. Add 1/2 cup cottage cheese and 1 garlic clove and blend until smooth, stopping to scrape down the sides as needed.
2. Thin with brine. If the sauce is too thick to blend, or you want a thinner consistency, add feta brine 1 tablespoon at a time until the mixture is a thick, creamy, whipped consistency. (If your feta didn’t come in brine, you can use water.)
3. Season to taste. Season with kosher salt and freshly ground black pepper to taste. Use it immediately or refrigerate in an airtight container for up to 5 days.

• Add a small handful of fresh herbs like dill, cilantro, or parsley to the food processor if you have them on hand.
• Top with a drizzle of regular or hot honey for a sweet-savory moment.
• I like to add a squeeze of lemon juice if I have one in the fridge for a little balanced acidity.
• It’s great on its own, but you can also top the whipped feta with anything you like —cucumbers, sautéed greens, tinned fish, chili crisp, a fried egg, crushed pistachios — whatever feels right!
• Serve the whipped feta as a high-protein dip for crudité or warmed pita triangles.
• Use it in place of cream cheese with bagel toppings like smoked salmon, red onion, and capers.