It's so yum and so simple that I feel the need to share it with you!
If you're like me and love you some feta - then you're gonna love this dip.
The recipe is from Sweet Paul and was originally in his cookbook, Sweet Paul Make and Eat.
Sweet Paul's Lemon and Feta Dip
7 ounces feta cheese (about 1 cup crumbled)
1 tablespoon grated lemon zest, plus more for garnish
1–2 tablespoons fresh lemon juice
1 garlic clove, minced
6 tablespoons extra-virgin olive oil, plus more for serving
Pinch of red pepper flakes
Crudités, chips, toasts, or pita crisps, for serving
- Place the feta, lemon zest, 1 tablespoon lemon juice, garlic, and olive oil in a blender and whir until combined but still slightly chunky. It’s dense, so you may need to stir it with a fork once or twice. Taste, and if it’s too salty add more lemon juice.
- Spoon into a serving bowl, drizzle with a little oil, and sprinkle with a pinch of pepper flakes and some lemon zest.
- Serve with crudités, chips, toasts or pita crisps.
We have a ton of cucumbers from the garden and I have been using those in this dip. A great way to use up my cucumbers and its a very low carb snack!
I hope you enjoy!