Whipped Feta Spring Grilled Cheese (Printable Version)

A bright, tangy twist on classic grilled cheese featuring whipped feta, cream cheese, dill, and lemon for a creamy, salty spring melt.

# Ingredient List:

→ Cheese Mixture

01 - 3.5 oz feta cheese, crumbled
02 - 2 oz cream cheese, softened
03 - 2 tablespoons fresh dill, finely chopped
04 - 1 teaspoon lemon zest
05 - 1 tablespoon fresh lemon juice
06 - 1 tablespoon olive oil
07 - Freshly ground black pepper to taste

→ Bread

08 - 4 slices sourdough or country-style bread

→ For Grilling

09 - 2 tablespoons unsalted butter, softened

→ Optional Add-Ins

10 - ½ cup baby spinach leaves
11 - 2 tablespoons thinly sliced scallions
12 - 4 to 6 thin slices cucumber

# Directions:

01 - In a medium bowl, combine feta cheese, cream cheese, dill, lemon zest, lemon juice, olive oil, and black pepper. Whip using a hand mixer or fork until smooth and creamy.
02 - Spread the whipped feta mixture evenly onto two slices of bread. Top with baby spinach, scallions, and cucumber if desired. Place remaining bread slices on top to form sandwiches.
03 - Spread softened butter on the outside surface of each sandwich.
04 - Heat a nonstick skillet over medium heat. Place sandwiches in the skillet and cook 3 to 4 minutes per side, pressing gently, until golden brown and bread is crisp.
05 - Slice sandwiches and serve immediately while warm.

# Expert Tips:

01 -
  • The whipped cheese mixture creates an incredibly creamy texture that melts beautifully
  • Fresh dill and lemon make each bite feel bright and surprisingly light
  • It comes together in twenty minutes but tastes like something from a fancy café
02 -
  • Do not skip the whipping step because properly combining the cheeses is what creates that luxurious melt in every bite
  • Medium heat is essential here because high heat will burn the bread before the cheese has time to warm through
  • Letting the sandwiches rest for thirty seconds after cooking prevents all that creamy filling from oozing out when you slice them
03 -
  • Room temperature cream cheese whips much more easily than cold, so set it out about twenty minutes before you start
  • Zest your lemon before juicing it because the zest is where all those fragrant oils live
  • If the cheese mixture feels too thick to spread, add another teaspoon of olive oil to loosen it up
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