Creamy whipped feta topped with hot honey and lemon zest; serve with crackers or vegetables.
ABy allisong1228
Servings
6
8 oz Feta cheese block
0.5 cup Plain Greek yogurt, strained
3 tbsp Extra virgin olive oil
1 piece Lemon
1 clove Garlic
3 tbsp Honey
0.5 tsp Red pepper flakes
1 tbsp Fresh dill (garnish)
0.25 tsp Black pepper
6 oz Crackers or pita chips, for serving
1 piece Cucumber, sliced into rounds
8 piece Cherry tomatoes
Calories
350 kcal
Protein
11g
Carbs
33g
Fat
20g
Fiber
1g
Sugar
12g
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Hot Honey
1. Zest the lemon finely and set the zest aside, then juice the lemon. Warm the honey with the red pepper flakes in a small saucepan over low heat for 2 minutes until fluid and fragrant. Remove from the heat and let it steep while you make the dip.
2. Pat the feta block dry and crumble it into a food processor. Add the Greek yogurt, 2 tablespoons of the olive oil, half the lemon juice, the garlic and the black pepper.
8 oz Feta cheese block,
0.5 cup Plain Greek yogurt, strained,
2.0 tbsp Extra virgin olive oil,
0.5 piece Lemon,
1 clove Garlic,
0.2 tsp Black pepper
3. Blend for 2 to 3 minutes, scraping down the sides occasionally, until completely smooth, light and creamy. Taste and add a little more lemon juice if you want it tangier; the feta is already salty, so no extra salt is needed.
1 piece Lemon
Serve
4. Spread the whipped feta in a shallow bowl, using the back of a spoon to make swirls. Drizzle with the remaining olive oil and the warm hot honey, then scatter over the lemon zest and chopped dill.
