Prep 10 mins
Cook 5 mins
Recipe courtesy Diane Kochilas, Taste of Greece
- 3 cups about 12 ounces crumbled feta, preferably Greek
- 3 tablespoons dried basil
- 1 tablespoon cracked black peppercorns
- 2⁄3 cup extra-virgin olive oil, preferably Greek
- 6 tablespoons fresh lemon juice
- 1 teaspoon lemon zest, cut into very thin strips (julienne)
- Pulse together the feta, basil, and peppercorns in a food processor until combined. Add the olive oil and lemon juice, alternating between each and pulsing after each addition, until the mixture is dense but spreads easily. Remove to a serving plate, garnish with lemon zest, and serve.
I enjoyed this lovely dish for lunch today. Served the delicious dip with nana bread. Yumm so much flavor, quick and very easy to make, with terrific results. Loved the flavors in the feta, the salt, lemon, basil and olive oil, so very tasty. Made in Memory of Pammyowl.
It's been so hot here that I used this for a cold pasta salad. I used 1/4 cup fresh basil leaves, added in 2 garlic cloves and mixed it with 1 lb penne. I added 1/2 c pasta water to loosen it up a little more. I garnished the pasta salad with halved cherry tomatoes and sliced black olives. It was great. Thanks for sharing the recipe.
Yum! I made a half batch and we had it with carrot sticks and bell peppers. Awesome dip for raw veggies, will also try it on chicken like Random Rachel suggested. Thanks for sharing :)<br/>Made for ZWT 9 / Zingo for The Apron String Travelers