Feta cream with za'atar
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Feta cream with za'atar

A sentence from my good friend Larissa has burned itself deep into my consciousness: "Feta is like ketchup! It just has to go everywhere!" Yep, you could say that. Personally, I love dips. Imagine a table with bowls full of hummus variations, baba ghanoush, muhammara and this great feta cream with za'atar. Add some fresh bread, a few olives and some crunchy grapes and you've got yourself a great meal!

The feta cream is ready in 10 minutes

I know it's tempting to just buy a ready-made, pre-packaged feta cream in the supermarket. And the choice of different varieties is huge, but is it really that difficult to make a dip yourself? No! You need a maximum of 10 minutes for the feta cream and you alone decide what goes in it. Simply mix the feta with the quark and your dip is ready.

Feta cream to your taste

I've included one of my favourite flavours in the recipe as inspiration for you, but feel free to modify it. You decide what goes in. I chose garlic and za'atar. But you can change the basic recipe to your liking. Instead of za'atar, you can also use the following ingredients to refine your feta cream:

  • Paprika / smoked paprika
  • Dried tomatoes
  • Olives
  • Chili
  • Cucumber
  • Chives
  • Cress
  • Radish
  • Curry
  • Cardamom
  • Turmeric

Of course, you can also mix the ingredients and see what you like best. As you can see, you can simply let your creativity run wild. Just see what you like or what you have at home anyway and add it to the dip! And the best thing is, you save a lot of preservatives and additives.

No matter how you prepare your feta cream, I'm sure you'll like it better than the dip from the supermarket. Feel free to write your favourite variation in the comments. I'm really excited and look forward to your suggestions. And now: Dip Dip Hurray!

Recipe for feta cream with za'atar

Feta cream with za'atar
Print recipe
Preparation time 5 Min.
Preparation time 5 Min.
Working time 10 Min.
Servings 500 g


  • 200 g Feta
  • 250 g Cottage cheese
  • 1 EL Za'atar
  • 1 Garlic clove
  • 1 TBSP Olive oil
  • 1 pinch Salt


  • Peel the garlic and crush it finely with a pinch of salt in a mortar.
  • Blend the crushed garlic with all the other ingredients either with a blender, a fork or a potato masher to make a cream.
  • You can serve the cream directly or leave it in the fridge overnight. The cream will keep for at least 3 days in the fridge.


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  1. Perfect with Lebanese (!!) flatbread and vegetable sticks. But it also goes well on its own with fingers. - And that za'atar is addictive is something we have learned from your appealing blog 🙂

    1. Hey Michi,
      absolutely - nothing works without Za'atar 😀

      Kind regards

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