Greek Feta Dip

Serves: 8
12 ounces feta cheese
1 cup Greek yogurt
1 (8 ounce) block cream cheese, softened
2 large cloves of garlic - minced
¼ cup Greek extra-virgin olive oil, plus more for drizzling
Juice and zest of 1 lemon (or more to taste)
Kosher salt
Crushed Calabrian Chili Peppers to taste
2 tablespoons freshly chopped dill, plus more for garnish
¾ cup chopped Kalamata olives
½ cup chopped cucumber
½ cup cherry tomatoes – cut into quarters
Pita chips, for serving

In a large bowl using a hand mixer, beat feta cheese, Greek yogurt, cream cheese, garlic, olive oil, lemon juice and zest until fluffy and combined. Season with salt and add in the crushed chili peppers to taste. Stir in dill.

Transfer dip to a serving bowl and top with chopped Kalamata olives, cucumber, tomatoes and a drizzle of olive oil. Garnish with dill.

Serve with pita chips.


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