Serve this luscious Tangy Whipped Feta Dip with crisp bell peppers and freshly baked pita wedges.
Tangy Whipped Feta Dip
MAKES 4 TO 6 SERVINGS
Ingredients
- 1 (8-ounce) block feta cheese, room temperature, cubed
- ½ cup plain Greek yogurt
- ½ cup cream cheese, softened and cubed
- 1 tablespoon whole milk
- 1 teaspoon lemon zest
- 1 teaspoon minced garlic
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- Toasted Pita (recipe follows) and sliced vegetables, to serve
- Garnish: za’atar, olive oil
Instructions
- In the container of a blender, combine feta, yogurt, cream cheese, milk, lemon zest, garlic, and pepper; process on low speed for 1 minute, stopping occasionally to scrape down sides of container. Add oil; process on medium speed until smooth, about 1 minute.
- Transfer mixture to serving dish. Using back of a spoon, make textured ridges on top of mixture. Garnish with za’atar and oil, if desired. Serve with Toasted Pita and vegetables.
Toasted Pita
MAKES 32 WEDGES
Ingredients
- 4 plain pita bread rounds
- 2 tablespoons olive oil
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with foil.
- Cut pita into fourths and split each quarter in half.
- In a large resealable plastic bag, combine olive oil, thyme, oregano, salt, and pepper. Add pita wedges, seal bag, and toss to coat.
- Remove pita wedges and place in a single layer on prepared pan. Bake until lightly toasted, about 8 minutes, turning once halfway through bake time.
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