Feta and Scallion Dip With Olive Oil and Lemon (Bobby Flay)

READY IN: 12mins
Recipe by Dr. Jenny

DH and I made this tasty dip from my "Boy Gets Grill" cookbook. We easily halved the recipe to suit four people. I got lots of compliments from the friends I served it to. It is pretty lemony, so if you are not a fan of lemons, this may not be for you. Also, my feta was Bulgarian and it was extremely salty so I did not add any extra salt to the recipe. Also, we cheated and just used store bought pita chips.

Top Review by Boomette

Oops I forgot to garnish with the other scallion. I had to add more olive oil to have it more creamy. I loved the pitas on the bbq. I had melted butter so I used it for the pitas. This is a great recipe. Thanks Dr. Jenny :) Made for the Zwizzle Chicks of ZWT

Ingredients Nutrition


  1. Combine the chopped scallions, oil, lemon zest and lemon juice in a food processor and process until smooth. (If you don't have a food processor, you can use an electric mixer or a wooden spoon instead, but the dip will not be as smooth). Add the feta and process until smooth.
  2. Scrape the mixture into a serving bowl. (The dip can be made up to this point a few hours in advance, covered and kept refrigerated). Bring to cool room temperature before serving).
  3. When ready to serve, season to taste with salt and pepper and garnish with the sliced scallion.
  4. Heat your grill to high.
  5. Brush the pitas with a little oil and sprinkle with salt and pepper. Grill the pitas for 1 minute on each side, until lightly browned. Remove from the grill and cut each pita into 8 wedges for serving. Serve warm with the dip.

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