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

Recipe by Dr. Jenny
READY IN: 12mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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).
  • When ready to serve, season to taste with salt and pepper and garnish with the sliced scallion.
  • Heat your grill to high.
  • 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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