Ingredients1 h 10 m servings 142
- Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple feta cubes at a time, processing between batches until mixture until thick and smooth.
- Transfer dip to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
- Cook's Note:
- Use whatever feta cheese you prefer, but I've found creamy Greek or Macedonian feta to work best.
Per Serving: 142 calories; 12.9 2.4 4.5 25 320 Full nutrition
ReviewsRead all reviews 7
Turned out great! Simple and easy use with feta. I used Greek yogurt and not a true measure - resulted in nearly 2 cups but I added a little more feta, etc.
Love this dip! I used smoked paprika and traded ground red pepper for cayenne to keep the heat down for kids. I tried to use less olive oil but the texture was off. You need the full 1/2 cup.
Turned out great and would make it again. Used a bit more garlic and lemon juice.
this is delicious! i made it with a few changes. no cayenne. only one clove of garlic. used 1/4 cup buttermilk instead of yogurt just because i was out of yogurt. the consistency was thinner, a...
Really good. It came out silky smooth in the food processor which I love. I added a few sundried tomatoes since I was out of garlic (added dried). Nice flavor. Salty but okay.
I made a 1/3 recipe because I only had 6 oz of feta but I just ate half of it myself.... I added a bit extra garlic and used quite a bit extra Kashmiri chili powder (closest I can get to paprika...