Natalie’s lemon and feta dip
This is one of recipes that seems too easy to be true — until you make it.
After having my friend Natalie’s dip twice, I knew I had to have the recipe. I’m not sure where Natalie found this recipe, but it’s ridiculously easy and soooo good. I’m not going to pretend it’s healthy, but if you’re looking for a football snack, it’s definitely better than Day Glo orange nacho cheese, right?
Ingredients
- 8 ounces crumbled feta cheese
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 clove of garlic, chopped
- 6 tablespoons extra virgin olive oil, plus more for serving
- Thyme
- Salt and pepper to taste
Place feta, lemon zest, lemon juice, garlic, olive oil, salt, pepper and thyme in a food processor. Whirl until smooth. A blender also works, as long as you put the liquids in first. Drizzle with olive oil and more thyme. Serve with pita, crackers, veggies, etc.
Note: I took several shortcuts with this recipe and it was still fabulous. I skipped the lemon zest and used bottled minced garlic (we love garlic, so I got a little heavy handed with it).
