Ingredients:

• 8 ounces block quality feta, drained 
• ▢ ¾ cup Greek yogurt
• ▢ 1 lemon zest
• ▢ 2 tablespoon extra virgin olive oil, more as needed
• ▢ 1 teaspoon Aleppo pepper, or red pepper flakes (to your taste)
• ▢ 2 tablespoons chopped fresh mint, optional
• ▢ 2 tablespoons chopped fresh parsley, optional
• ▢ 2-3 tablespoons toasted pine nuts, optional
• ▢ 1-2 tablespoons crushed pistachios, optional

Whip the feta. Combine the feta, Greek yogurt and lemon zest in a food processor and blend. While the processor is running, drizzle the olive oil through the top opening, until the feta is whipped to a smooth texture. (You may need to drizzle more olive oil while the processor is running.)

Garnish and Serve! Transfer the feta dip to a serving plate and smooth the top of the feta, making a well in the middle. Drizzle more olive oil all over and add the Aleppo pepper, herbs, and nuts. Serve with pita chips or pita wedges. 

• Use high quality feta cheese. For this recipe, you want to look for a block of a creamy Greek or French feta. Avoid crumbled feta, which is too dry, and won’t taste as good in this recipe.
• Use quality olive oil. Olive oil is used twice in this recipe, so you want to be sure you’re using a high quality, good tasting oil that is going to add flavor and richness to the dip.
• Serve immediately. While leftovers will last in the fridge, take full advantage of the whipped, creamy goodness by enjoying this feta dip immediately after preparing. Once it chills in the fridge, the texture will thicken.

Plain whipped feta will last in the fridge for up to 3 days. Let leftovers come to room temperature before trying to dip your pita or veggies.