Whipped Feta Dip
Servings : 4
Ingredients
- 2 tsp lemon juice
- 1/2 tsp bottled minced garlic
- 8 oz feta cheese cow's milk variety
- 2 Tbsp plain yogurt grass-fed, full-fat preferred
- 2 Tbsp extra virgin olive oil plus more for drizzling
- 1 Tbsp fresh basil chopped, plus more for garnish
- 1 Tbsp pine nuts optional
Instructions
- Combine lemon juice and garlic. Set aside.
- Rinse and drain feta.
- Add feta, reserved lemon juice mixture, and yogurt to a food processor. Process until grainy, about 20 seconds. With processor running, drizzle 2 T. olive oil into the feta mixture. Continue to process about 2 more minutes, scraping bowl as necessary. Add basil and pulse to combine.
- To serve immediately, drizzle with remaining oil and top with pine nuts (if desired). Garnish with additional fresh basil, if desired.
To Make Ahead
- Whipped Feta Dip can be made up to 3 days in advance. To make ahead, make as directed above but don't add the drizzle of olive oil or the pine nuts yet. Cover tightly and refrigerate. Let stand at room temperature 30 min before serving. To Serve, drizzle with remaining oil and top with pine nuts (if using) before serving. Garnish with additional fresh basil, if desired.