Ingredients:

  • 8 oz (225 g) Feta Cheese (block, drained, reserve 1 Tbsp brine)
  • ¼ cup (60 g) Full-Fat Greek Yogurt
  • 2 Tbsp Extra Virgin Olive Oil (EVOO)
  • Zest of 1 large lemon
  • 1 Tbsp Fresh Lemon Juice
  • 1 medium clove Garlic, roughly chopped
  • ½ tsp Black Pepper, freshly cracked
  • Pinch Salt (optional)
  • 1 Tbsp Extra Virgin Olive Oil (for garnishing)
  • ½ tsp Dried Oregano or 1 tsp Fresh Thyme (for garnishing)
  • ¼ tsp Red Pepper Flakes (for garnishing)
  • Flaky Sea Salt (e.g., Maldon, to finish)

Instructions:

  1. Drain the Feta: Remove the block of feta from its brine. Pat the feta very dry with kitchen paper to ensure the final dip isn't watery, but reserve 1 tablespoon of the brine just in case the mixture is too stiff.
  2. Combine Wet Ingredients: Place the Greek yogurt, 2 tablespoons of EVOO, lemon zest, lemon juice, and chopped garlic into the bowl of the food processor. Pulse 3–4 times to combine.
  3. Add the Feta: Crumble the dried feta block roughly into the processor bowl.
  4. Initial Whip: Process continuously for 30–60 seconds, or until the mixture begins to resemble wet cottage cheese. Stop and scrape down the sides of the bowl thoroughly with a rubber spatula.
  5. The Smooth Whip: Continue processing for another 1 to 2 minutes. The goal is a texture that is light, fluffy, and completely smooth, like buttercream frosting. If the mixture is too thick, slowly add the reserved tablespoon of feta brine while the processor is running until it loosens slightly.
  6. Taste and Adjust: Stop the processor. Taste the dip. Add the black pepper and, only if necessary, a tiny pinch of salt. Process for 5 seconds to incorporate.
  7. Chill (Recommended): Transfer the whipped feta to a serving bowl. Cover tightly and chill in the refrigerator for at least 15 minutes. This allows the flavors to meld beautifully and the dip to firm up slightly.
  8. Garnish: Just before serving, create a well in the center of the dip. Drizzle the final tablespoon of EVOO over the top. Sprinkle with dried oregano (or fresh thyme), red pepper flakes, and a scattering of flaky sea salt.
  9. Serve: Serve immediately at cool room temperature or slightly chilled with pita bread or crudités.