Makes 2 cups
8 ounces (225g) feta cheese
3/4 cup Greek yogurt (6 ounces; 170g) or cream cheese
1 medium clove garlic, minced
2 tsp crushed red pepper
1 Tbsp Fresh Oregano (finely chopped)
Zest from 1 Lemon (Microplaned)
2 tsp Fresh Thyme (Finely chopped)
1 tablespoon (15ml) extra-virgin olive oil
Freshly ground black pepper (optional)
- In a food processor bowl or blender jar, or using a tall and narrow vessel suitable for an immersion blender, combine feta, yogurt, crushed red pepper, oregano, thyme and garlic. Blend or process until very smooth, scraping down sides as necessary. Add olive oil and blend until incorporated.
- If desired, pass spread through a fine-mesh strainer for a silkier texture.
- Add lemon zest and season with salt, if needed, and pepper, if using, then use as desired.
The dip can be made up to 5 days in advance and refrigerated in an airtight container. It will thicken up after refrigeration; whip in additional Greek yogurt to loosen if necessary.