Equipment
Ingredients
- 8 ounces block feta
- ½ cup plain Greek yogurt
- 1 garlic clove minced
- ½ tsp lemon juice
- 1 tablespoon extra virgin olive oil plus more for topping
- fresh chopped parsley for topping
- Kalamata olives for topping
Instructions
- Chop the parsley, mince the garlic, and cut the feta into cubes.
- In a food processor, blend the feta and yogurt.
- Then blend in the garlic, lemon juice, and olive oil.
- Spread into a bowl or dish and drizzle olive oil over it.
- Top with chopped parsley and Kalamata olives.
- Chill for 1 hour in refrigerator.
- Serve with your favorite crackers, vegetables, or other dippers.
