Description
A smooth and tangy whipped feta dip made with Greek yogurt, lemon zest, olive oil, and fresh herbs, finished with optional nuts for crunch.
Ingredients
- 8 ounces (225 g) block feta cheese, drained
- 3/4 cup (180 g) Greek yogurt, full-fat preferred
- Zest of 1 lemon
- 2 tablespoons extra virgin olive oil, plus more if needed
- 1 teaspoon Aleppo pepper or red pepper flakes (to taste)
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 2–3 tablespoons toasted pine nuts (optional)
- 1–2 tablespoons crushed pistachios (optional)
Instructions
- Drain the feta well and pat dry with paper towels to remove excess moisture.
- Add feta and Greek yogurt to a food processor. Pulse, then blend until smooth and creamy, scraping down the sides as needed.
- Add lemon zest, olive oil, and Aleppo pepper. Blend again until fully incorporated.
- Adjust texture with additional olive oil, blending until the desired consistency is reached.
- Transfer to a serving bowl and smooth the top with a spoon.
- Sprinkle mint, parsley, pine nuts, and pistachios over the dip.
- Finish with a light drizzle of olive oil before serving.
Notes
- Drain the feta well and pat dry with paper towels to remove excess moisture.
- Add feta and Greek yogurt to a food processor. Pulse, then blend until smooth and creamy, scraping down the sides as needed.
- Add lemon zest, olive oil, and Aleppo pepper. Blend again until fully incorporated.
- Adjust texture with additional olive oil, blending until the desired consistency is reached.
- Transfer to a serving bowl and smooth the top with a spoon.
- Sprinkle mint, parsley, pine nuts, and pistachios over the dip.
- Finish with a light drizzle of olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes