“I recommend using a soft feta, such as Balkan or Macedonian; definitely not Canadian. I most like the flavours of the Balkan yoghurts. If it's too dry, you may want to add a teaspoon or two of olive oil. It really depends on the feta you use.”
READY IN:
15mins
SERVES:
3-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the scallion moderately, and cut the feta into cubes of approximately 1.5 cm.
  2. Throw everything into a food processor or a blender and process until it's mostly creamy. Scrape down the sides and process again until entirely creamy.
  3. Keep refrigerated. I like dipping into it with pita chunks, or using it as a spread on some baked sandwiches.

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