February 10, 2008
It may look white and virginal, but this feta dip packs a punch.
Whip up a batch the day before to really let the flavour ripen and then serve with toasted pita bread or raw veggies.
Start up your food processor and throw in one peeled clove of garlic. If you feel like living dangerously, add two…
Add 1/2 Tbsp of freshly squeezed lemon juice and 1 cup of feta and process until everything is crumbled up into tiny pieces.
While the food processor is running, slowly pour in 1/3 cup of olive oil. You may need to add less or more olive oil based on how dry your feta is, but keep going until you get a creamy dip.
Don’t try and cut the fat content by using water – I tried this once and it was a disaster. This recipe was inspired by The Greek Vegetarian – a cookbook that I greatly enjoy using.