Feta + Tahini + Lemon Dip

 

Feta + Tahini + Lemon Dip

Base

• 8 oz feta, preferably a good block feta
• 3 Tbsp tahini
• 2 Tbsp Greek yogurt or softened cream cheese
• 1 small garlic clove, grated
• Zest of 1 lemon
• 1½–2 Tbsp fresh lemon juice
• 2 Tbsp good olive oil
• 2–4 Tbsp cold water, as needed
• Lots of freshly cracked black pepper

Method

1. Put the feta, tahini, yogurt/cream cheese, garlic, lemon zest and lemon juice into the food processor.
2. Blend until smooth.
3. With the processor running, drizzle in the olive oil.
4. Add cold water a tablespoon at a time until it's creamy and scoopable.
5. Taste before adding salt—the feta may have plenty already.
6. Give it a good hit of black pepper.