Whipped Feta Dip
Ingredients
- 8 oz high-quality Greek feta cheese block in brine
- ½ cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 small clove garlic minced
- 1 tablespoon honey
- 1 tablespoon fresh mint or dill chopped
- 2 tablespoons roasted pistachios crushed
- Pinch of red pepper flakes
Instructions
- Drain feta and crumble into small pieces.
- Place feta, yogurt, olive oil, lemon juice, zest, and garlic in a food processor.
- Blend on high for 2–3 minutes, scraping the sides as needed, until silky smooth.
- Taste and add black pepper if desired (salt usually isn't needed).
- Transfer to a serving bowl and use a spoon to create swirls on the surface.
- Drizzle with honey and a bit more olive oil.
- Top with crushed pistachios, fresh herbs, and red pepper flakes.
- Serve immediately with pita or vegetables.
Notes
Avoid pre-crumbled feta for the best, smoothest texture.
If the dip is too thick, add a teaspoon of water and pulse again.
Let the dip sit at room temperature for 15 minutes if it was stored in the fridge.
Use roasted garlic instead of raw for a milder flavor.
Store in an airtight container for up to 5 days.
Do not freeze.