Creamy Whipped Feta Dip
Ingredients:
- 8 oz Theos Feta cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tsp lemon zest
- 1 clove garlic, chopped
- 1/4 tsp dill
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/8 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp crushed red pepper
For Serving:
- Toasted Sesame Seeds
- Extra Virgin Olive Oil
- Toasted Pita Wedges
Directions:
- Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.
- MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let is sit at room temperature for about an hour before serving.
- To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment lined baking sheet. Bake for about 10 minutes until lightly toasted.
- To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.