Prep 15 mins
Cook 0 mins
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.
- Chop the scallion moderately, and cut the feta into cubes of approximately 1.5 cm.
- 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.
- Keep refrigerated. I like dipping into it with pita chunks, or using it as a spread on some baked sandwiches.