For this recipe, look for a block of Greek feta rather than the crumbled version. You can serve this as a dip, but it also can be used as a spread for sandwiches, or you can add it to a mezze platter with other dips/spreads, cheeses, nuts, olives, vegetables, fruits, and bread or crackers. It is best served right away; otherwise, it thickens and loses its airy, whipped texture. It can, however, be refrigerated for up to 3 days.
If refrigerated, remove dip from the refrigerator about 20 minutes before serving and whisk it well. Here, we use rosemary, but feel free to add your favorite dried herb, such as basil or oregano. If using fresh herbs, double up on the amount. This recipe can easily be doubled or tripled.
Ingredients
8 ounces regular or reduced-fat sour cream
8-ounce block Greek feta, drained and crumbled
2 large cloves garlic
Zest of 1 lemon
1 teaspoon dried rosemary
1 teaspoon dried oregano
½ teaspoon Aleppo pepper or cayenne, plus more as needed (optional)
¼ teaspoon salt, plus more as needed
Olive oil, for serving
¼ cup chopped pistachios or toasted pine nuts, for serving (optional)
Fresh rosemary or basil, gently chopped, for serving (optional)
Directions
In a food processor, combine the sour cream, feta, garlic, lemon zest, rosemary, oregano, salt and pepper (if using), and process until light and creamy. Taste and add more salt or pepper as needed.
Scoop into a bowl and drizzle with a scant amount of olive oil. Sprinkle with nuts and rosemary or basil leaves, if using.
Serve with pita chips, bagel chips or raw vegetables.