This recipe comes from Paul Lowe’s cookbook Sweet Paul Eat & Make. I’ve stumbled upon it (courtesy of my grandma) at relish magazine and the Milwaukee Journal-Sentinel. I love it for its simplicity and ease. I first ate feta cheese when I was 30 years old and my boyfriend at the time served it on tomato slices but have been loving it since then. So of course I had to try this recipe as soon as my eyes fell upon it.
- Place the feta, lemon zest, lemon juice, garlic and olive oil in a blender or food processor and whir until combined but still slightly chunky. It’s dense. I had to stir it several times to ensure it was blending (I opted not to mince the garlic – do not follow in my foot steps). Taste the dip. If it’s too salty, you can add more lemon juice. If it’s too chunky or thick you can add more olive oil.
- Spoon into a serving bowl, drizzle with a little olive oil and sprinkle with a pinch of pepper flakes and additional lemon zest.
- Serve with your favorite dipping food; I served mine with multi-grain pita chips from Trader Joe’s.