Feta and Lemon Dip
This is the most blogged, tweeted, and pinned recipe Sweet Paul have ever created. He came up with it years ago and then forgot all about it until he was looking through an old cooking notebook. It’s a surefire crowd-pleaser.
It’s also one of the simplest recipes ever. Just a few ingredients, 2 minutes in the food processor, and voila, you have the most amazing dip. I’ve even used it as a topping for baked chicken or white fish.
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
1. 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.
2. Spoon into a serving bowl, drizzle with a little oil, and sprinkle with a pinch of pepper flakes and some lemon zest.
3. Serve with crudités, chips, toasts or pita crisps.
Excerpted from SWEET PAUL EAT AND MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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