This simple but super delicious dip is the perfect pairing with your Kiki seed crackers.
Ingredients
200 grams feta, drained
2/3 cup Greek yogurt
1 lemon, zested
1 tablespoon extra virgin olive oil, more as needed
Topping
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
2-3 tablespoons toasted pine nuts, optional
1-2 tablespoons crushed pistachios, optional
Method
- In the bowl of a large food processor fitted with a blade, combine the feta, Greek yogurt and lemon zest.
- Blend, and while the processor is running, drizzle olive oil through the top opening, until the feta is whipped to a smooth mixture.
- Transfer the whipped feta to a serving plate. With the back of your spoon, smooth the top of the feta, making an indentation in the middle (or a “well”). Pour a bit of olive oil all over the feta, then top with the Aleppo pepper, fresh herbs, and nuts.
