This is the most blogged, tweeted, and pinned recipe I have ever created. I came up with it years ago and then forgot all about it until I was looking through an old cooking notebook of mine. It’s a surefire crowd-pleaser.
This is the most blogged, tweeted, and pinned recipe I have ever created. I came up with it years ago and then forgot all about it until I was looking through an old cooking notebook of mine. It’s a surefire crowd-pleaser.
It’s also one of the simplest recipes ever. Just a few ingredients, 2 minutes in the food processor, and voila, you have the most amazing dip. I’ve even used it as a topping for baked chicken or white fish.
You will need:
7 ounces feta cheese (about 1 cup crumbled)
1 tablespoon grated lemon zest, plus more for garnish
1–2 tablespoons fresh lemon juice
1 garlic clove, minced
6 tablespoons extra-virgin olive oil, plus more for serving
Pinch of red pepper flakes
Crudités, chips, toasts, or pita crisps, for serving
7 ounces feta cheese (about 1 cup crumbled)
1 tablespoon grated lemon zest, plus more for garnish
1–2 tablespoons fresh lemon juice
1 garlic clove, minced
6 tablespoons extra-virgin olive oil, plus more for serving
Pinch of red pepper flakes
Crudités, chips, toasts, or pita crisps, for serving
- Place the feta, lemon zest, 1 tablespoon lemon juice, garlic, and olive oil in a blender and whir until combined but still slightly chunky. It’s dense, so you may need to stir it with a fork once or twice. Taste, and if it’s too salty add more lemon juice.
- Spoon into a serving bowl, drizzle with a little oil, and sprinkle with a pinch of pepper flakes and some lemon zest.
- Serve with crudités, chips, toasts or pita crisps.
TIP:
.
Photography by
Alexandra Grablewski
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