Whether it’s for Thanksgiving or for a weekend gathering, here’s one of our go-to, easy dips, inspired by the Maine restaurant Cleonice, where chef Rich Hanson loves to turn out food with a Mediterranean twist. (It could have forty pounds of cheese or butter, but just saying the word “Meditteranean” makes me think I’m eating youthifying health food.) This recipe doesn’t have crazy amounts of cheese, miraculously, and it’s an absolute winner—bright and deeply satisfying. — FM
Ingredients
- 12 ounces feta cheese soft and creamy, crumbled (about 2 cups)
- 1/2 cup extra virgin olive oil
- 3 tablespoons lemon juice freshly squeezed
- 1 teaspoon lemon zest grated
- 2 1/2 tablespoons fresh mint leaves slivered
- 1 1/2 pepperoncini whole, drained and finely minced, adjust to suit pepper preferences
- baby carrots for serving
- cucumbers sliced, for serving
- bell pepper wedges, for serving
- pita triangles toasted, for serving
Servings:
Instructions
- Place the feta in a food processor and process until smooth. With the machine running, add the olive oil to make a very smooth and creamy spread. Add the lemon juice, zest, mint, and pepperoncini and pulse to combine.
- Transfer the whipped feta to a decorative serving bowl and refrigerate it, covered, for a few hours to firm it up. Serve the feta on a platter surrounded by the dippers of your choice.
