Ingredients:

  • 16 ounces (450g) Feta cheese, preferably block feta in brine, drained and crumbled
  • 2 tablespoons (30ml) Olive oil, extra virgin
  • 2 tablespoons (30ml) Heavy cream (double cream for my UK friends), or Greek yoghurt for a tangier version
  • 1 tablespoon (15ml) Lemon juice, freshly squeezed
  • 1 teaspoon (5ml) Lemon zest, finely grated
  • 1 clove Garlic, minced (about 1 teaspoon)
  • 1 tablespoon (15ml) Fresh dill, chopped
  • 1 tablespoon (15ml) Fresh mint, chopped
  • 1 tablespoon (15ml) Fresh chives, chopped
  • 1 teaspoon (5ml) Honey (optional, to balance the saltiness)
  • Pinch of Red pepper flakes (optional, for a little kick)
  • Salt and freshly ground Black pepper to taste

Instructions:

  1. Crumble the feta cheese into the food processor.
  2. Pour in the olive oil, heavy cream (or Greek yoghurt), and lemon juice.
  3. Add the lemon zest, minced garlic, dill, mint, chives, honey (if using), and red pepper flakes (if using).
  4. Process the mixture until completely smooth and creamy, scraping down the sides as needed. This may take a few minutes.
  5. Taste the dip and season with salt and black pepper to your liking. Add more honey for sweetness or lemon juice for tartness, if desired.
  6. For best results, refrigerate the dip for at least 30 minutes to allow the flavors to meld. This is optional, but chilling slightly firms it up.
  7. Transfer the whipped feta dip to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of fresh herbs, and a pinch of red pepper flakes (if desired).