Total Time
15mins
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.

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.