Ingredients:

  • 8 oz high-quality Greek feta cheese, room temperature
  • 0.5 cup plain, full-fat Greek yogurt
  • 0.25 cup extra virgin olive oil
  • 1 tsp fresh lemon zest
  • 1 tbsp fresh lemon juice
  • 1 small clove garlic, finely grated
  • 0.5 tsp dried oregano
  • 0.25 tsp cracked black pepper
  • 1 tsp honey
  • 1 pinch red pepper flakes

Instructions:

  1. Place your 8 oz of room temperature feta and 0.5 cup of Greek yogurt into the bowl of your food processor.
  2. Pulse the mixture 5-10 times until the large chunks disappear and it looks like cottage cheese.
  3. Add the 1 tsp lemon zest, 1 tbsp lemon juice, grated garlic clove, 1 tsp honey, 0.5 tsp oregano, and 0.25 tsp pepper.
  4. Turn the processor to low and slowly drizzle in the 0.25 cup of olive oil through the feed tube. Process for 1-2 minutes until the mixture turns glossy and smooth.
  5. Stop and scrape the sides with a rubber spatula. If the dip feels too thick, add one teaspoon of cold water and pulse again.
  6. Turn to high for 30 seconds until the dip looks airy and light.
  7. Taste the dip. Feta saltiness varies wildly, so you likely won't need added salt, but you might want another pinch of red pepper flakes.
  8. Transfer to a shallow bowl and use the back of a spoon to create a well or swirl in the center.
  9. Drizzle with a tiny bit more oil and sprinkle the red pepper flakes on top. Serve immediately while at room temperature for the best texture.