Whipped Feta has taken the country by storm, but preparation time is sometimes a factor when in a crunch for time. Whether for a meal for yourself and family, or an evening of entertaining,  Canada’s first-ever, ready-to-go whipped feta dips are convenient, and deliver homemade taste and quality without the hassle. There’s no need for a food processor and no mess to clean up.

Created by Canadian feta experts, Tre Stelle Whipped Feta Dips  come in two delicious nut-free flavours: Pesto and Roasted Red Pepper. Ideal for spreading on bagels and dipping with veggies, they’re made with 100% Canadian Dairy, high-quality ingredients and no artificial flavours. Available at most major retailers.

Simple and Delicious Recipe Ideas

Healthy lifestyle and fitness expert Karen Michelle who loves the new whipped feta dips for camping, picnics and weekend entertaining, has created several healthy and delicious recipes featuring the pesto and roasted red pepper flavours including the two simple ones below.

Cucumber Medallions with Pesto Whipped Feta

Ingredients:

  • 1 package Tre Stelle Pesto Whipped Feta
  • 1 cucumber
  • 1 lemon
  • Fresh dill
  • Salt and pepper to taste

Slice your cucumber into medallions. Spread a generous amount of Pesto Whipped Feta onto your cucumber medallions and top with fresh lemon juice and dill. Add salt and pepper to taste.

Smoked Salmon & Roasted Red Pepper Whipped Feta Pinwheels

Ingredients:

  • 2 spinach wraps
  • 4-6 ounces Tre Stelle Roasted Red Pepper Whipped Feta
  • 2-3 cups spinach
  • 4-6 ounces smoked salmon

Lay out both wraps and evenly spread the whipped feta onto each one, leaving about a half inch of room around the edges. Spread the feta out to the edge on one side, as you’ll use this side to “seal” the pinwheel. Evenly distribute the spinach between your two tortillas, followed by the smoked salmon. Tightly roll up each wrap, tucking in the ends as you go. It’s important to roll these as tightly as possible so that the pinwheels stay together when cut. With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap. Feel free to assemble as-is or stick a toothpick into each pinwheel to serve.

 

About the Author

Bryen Dunn is a freelance journalist based in Toronto with a focus on tourism, lifestyle, entertainment and community issues. He has written several travel articles and has an extensive portfolio of celebrity interviews with musicians, actors and other public personalities. He’s willing to take on any assignments of interest, attend parties with free booze, listen to rants, and travel the world in search of the great unknown. He’s eager to discover the new, remember the past, and look into the future.