Feta cheese whips up into a smooth, creamy spread when blended with olive oil in the food processor. It’s a Greek thing, and the favourite way to flavour it in Greece is with garlic, mint and capsicums as a piquant dip for pita bread. A common variation on this is to combine it with capsicums, chilli and pistachios.
The beautiful dip and spread can be served in any number of ways. Serve with crudité or toasted baguette, warmed focaccia, toast, or flat bread. Place on a platter with veggie sticks and crackers. Serve it with radishes and cucumber spears for dipping. Lather it on grilled sweet corn and top with fresh herbs and grated Mizithra cheese or grated haloumi. Drizzle dakos or friselle with tomato juice and a good olive oil and top with this dip.
Similar recipes include Mixed Vegetables and Yoghurt with Green Chilli Oil, Olive, Pistachio and Pomegranate Salad, Yoghurt, Feta and Mustard Dip, Orange and Pecan Cream Cheese, and Burnt Spring Onion Dip.