Ingredients:

  • 8 oz Feta cheese (preferably sheep's milk, stored in brine)
  • 0.5 cup Full-fat Greek yogurt (plain)
  • 2 oz Cream cheese (room temperature)
  • 1 large Garlic clove (grated into a paste)
  • 1 tsp Fresh lemon zest
  • 1 tbsp Fresh lemon juice
  • 0.25 cup Extra virgin olive oil
  • 1 tsp Dried oregano
  • 0.5 tsp Cracked black pepper

Instructions:

  1. Place the 2 oz cream cheese and 0.5 cup Greek yogurt in the processor.
  2. Run the processor for 30 seconds until these two are completely combined and look like thick frosting.
  3. Add the 8 oz feta cheese into the bowl. Pulse 10 times to break down the larger chunks.
  4. Toss in the 1 tsp lemon zest, 1 tbsp lemon juice, and the grated garlic paste.
  5. While the processor is running, slowly drizzle in the 0.25 cup extra virgin olive oil. Watch for the mixture to turn glossy and pale.
  6. Add the 1 tsp dried oregano and 0.5 tsp cracked black pepper.
  7. Run the processor on high for 1 full minute until the texture looks like whipped cream.
  8. Dip a piece of pita in. If it’s too thick, add a teaspoon of the feta brine.