Total Time
Prep 10 mins
Cook 0 mins

This is adapted from "Emeril at the Grill", a cookbook I enjoy very much. I used this spread on lamb burgers, but it would also be great as a vegetable dip (thinned a bit) or a sandwich spread. The original recipe calls for mint, which I don't care for, so I replaced it with basil. Cooking time does not include time to chill.

Ingredients Nutrition


  1. Combine all of the ingredients in a bowl, and blend well. Taste for seasoning, and add more salt or cayenne if needed.
  2. Refrigerate, covered, for at least an hour before serving.


Most Helpful

Rating this recipe is a challenge. I ate this on crackers and after my first couple of bites, I decided this was too instense... but I kept eating. This makes a lot, so I kept eating it for days and found myself looking forward to the zing. I've decided the thing to do is to add some sour cream to the mixture so I can keep the flavor, but tone it down a notch. This would probably make a really nice vegetarian sandwich with a slice of tomato... maybe some lettuce.

tarab5 September 03, 2016

Very good. Loved the saltiness of the feta with the citrus and the bit of a bite from the cayenne. I used basil, as written, but when my mint is growing next summer, I will try that, as we like the flavor in dishes like this. Great as part of an appetizer dinner tonight. Made for Fall 2011 PAC game.

Outta Here October 22, 2011

This was a nice spread that I used as a dip for some crackers and baby carrots. I did quarter the recipe easily. Thanks! Made for PRMR game.

Sharon123 August 17, 2011

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