Whipped Feta With Cucumbers

• 1 pound feta cheese, cut into 2 pieces, at room temperature
• 1/4 pound cream cheese, softened
• 2 tablespoons heavy cream
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 cucumbers (1 1/2 pounds)-halved, seeded and cut into 1/2-inch dice
• 1 tablespoon chopped oregano
• Salt and freshly ground pepper
• Toasted pita or baguette slices, for serving

1. In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness. Drain and coarsely crumble the feta. Transfer to a food processor and puree. Add the cream cheese, heavy cream, 2 tablespoons of the olive oil and 1 tablespoon of the lemon juice and process until smooth and airy. Refrigerate for 1 hour.
2. Meanwhile, in a bowl, toss the cucumbers with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Add the oregano and season with salt and pepper. Cover and refrigerate for 1 hour or up to 2 days.
3. Serve the whipped feta lightly chilled or at room temperature with the cucumbers and toasts.

feta cheese, cream cheese, heavy cream, extravirgin olive oil, lemon juice, cucumbers, oregano, salt, pita

Taken from www.epicurious.com/recipes/member/views/whipped-feta-with-cucumbers-50158290 (may not work)