This whipped paneer dip is incredibly versatile. It’s perfect for a casual weeknight snack, a sophisticated appetizer, or a delicious addition to a mezze platter.
Estimated reading time: 4 minutes
This is not just any dip, whipped paneer is the kind of dip that makes you want to gather your favourite people, crack open a bottle of something refreshing, and forget all your worries. It’s light yet satisfying, full of bright flavors, and always a crowd-pleaser.
Imagine this: creamy, tangy, and impossibly smooth whipped cottage cheese, perfectly balanced by a drizzle of olive oil, infused with the warmth of chilli, garlic, and the sweet depth of tomatoes. It’s a symphony of flavours and textures.
While the whipped feta is undoubtedly the star, the spicy tomato-infused olive oil is the unsung hero that elevates this dip from delicious to divine. The slow infusion allows the olive oil to absorb all the wonderful flavours of the tomatoes, garlic, and chilli, resulting in a fragrant and flavorful topping
Ingredients You’ll Need
For the Whipped Paneer:
- Fresh Paneer (Indian Cottage Cheese), soft, and preferably not frozen. You can substitute it with feta or goat cheese.
- Hung Curd or plain Greek Yogurt to enhance the creaminess of the dip.
- Herbs: From cilantro, mint, green onion, dill, to parlsey. Feel free to add the ones you like.
- Extra Virgin Olive Oil, Garlic (optional, for extra garlic lovers!), Oregano, and Salt
For the Spicy Tomato-Infused Olive Oil:
- Good Quality Olive Oil or any seed/nut oil.
- Red Pepper Flakes (adjust to your spice preference) or use smoked paprika.
- Minced Garlic Cloves to infuse the oil with garlicky flavour.
- Cherry Tomatoes, cut into halves, preferably sweet ones. You can use sun dried tomatoes (packed in oil, drained) also.
- a pinch of salt to season
How To Make Paneer Dip
Whip the Paneer:
- Add the crumbled paneer, hung curd or Greek yogurt, olive oil, minced garlic (if using), salt, cilantro, and oregano to a food processor.
- Process until completely smooth and creamy, scraping down the sides as needed. This might take a few minutes.
- You’re looking for a light, airy, and spreadable consistency.
Start with the Spicy Tomato-Infused Olive Oil:
- In a small saucepan over low heat, combine the olive oil, minced garlic, red pepper flakes, cherry tomatoes, and a pinch of salt.
- Let it gently simmer for about 4 – 5 minutes, allowing the flavours to infuse without burning the garlic. Remove from heat and set aside to cool slightly.
Transfer the whipped paneer to a shallow serving bowl or plate, spread it evenly using the back of a spoon.
Spoon the slightly cooled spicy tomato-infused olive oil generously over the whipped paneer dip. You can leave the tomato and garlic bits in for texture and flavor, or strain them out if you prefer a smoother oil.
Serve with warm pita bread, crusty baguette, crackers, cucumber slices, bell pepper strips, or any of your favourite dippers like baked mathri, crispy tofu, smashed potatoes, or the potato wafers.
More Dip Recipes for you to try
- Tomato Salsa
- Spicy Mango Dip
- Creamy Corn Dip
- Spicy Peanut Sauce
- Roasted Eggplant Dip
- Greek Cucumber Sauce
- Creamy Avocado Sauce
- Roasted Red Pepper Dip
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Whipped Paneer Dip Recipe
- Food Processor
Ingredients
Ingredients For Whipped Paneer
- 150 gram paneer, crumbled
- ¼ Cup thick or hung curd
- 2 garlic cloves, chopped
- ½ teaspoon dried oregano
- ¼ teaspoon salt or to taste
- 1 tablespoon extra virgin olive oil
- Small handful of cilantro, chopped
- cold water, if required
Ingredients For Flavoured Oil
- 2 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 5 – 6 cherry tomato, cut into haves
- ¼ teaspoon red chilli flakes
- a pinch of salt
Instructions
- Add the crumbled paneer, hung curd or Greek yogurt, olive oil, minced garlic (if using), salt, cilantro, and oregano to a food processor.
- Process until completely smooth and creamy, scraping down the sides as needed. This might take a few minutes.
- In a small saucepan over low heat, combine the olive oil, minced garlic, red pepper flakes, cherry tomatoes, and a pinch of salt.
- Let it gently simmer for about 4 – 5 minutes, allowing the flavours to infuse without burning the garlic. Remove from heat and set aside to cool slightly.
- Transfer the whipped paneer to a shallow serving bowl or plate, spread it evenly using the back of a spoon.
- Spoon the slightly cooled spicy tomato-infused olive oil generously over the whipped paneer dip.
- Serve whipped paneer dip with warm pita bread, crackers, cucumber slices, or any of your favourite dippers.
Recipe Notes:
- Adjust Spice Level: Add more red pepper flakes to the oil. Prefer a milder kick? Use less!
- Make Ahead: Both the whipped paneer and the infused olive oil can be made a day in advance. Store them separately in airtight containers in the refrigerator. Let the feta come to room temperature for about 20-30 minutes before serving for the best texture. Gently rewarm the oil if needed.
- Don’t whip paneer for too long otherwise it might taste bitter.
- Add 1 – 2 tablespoons of cold water if the paneer is not whipping nicely or to get the desired consistency.
- You can leave the tomato and garlic bits in the oil for texture and flavour, or strain them out if you prefer a smoother oil.
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