Lemon Feta
Yield 1 cup
Find this recipe and more in Tiffani Thiessen's cookbook.
Ingredients
- 4 ounces of Feta cheese, broken into chunks
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Grated zest and juice of one lemon
- 1 garlic clove, minced
- 1/2 teaspoon of freshly ground white pepper
- 1/2 cup of Ricotta cheese
- 5 fresh mint leaves, finely chopped
Instructions
- Combine the Feta, olive oil, lemon zest, lemon juice, garlic and white pepper in a food processor or blender and pulse until combined but still slightly chunky.
- Transfer mixture to a medium bowl and fold in Ricotta.
- Store in fridge in a covered container for up to a week. When ready to serve stir in mint and drizzle with olive oil.
Courses Snacks
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/living/celebrate/super-bowl/tiffani-thiessens-lemon-feta-cheese-dip-is-perfect-for-spreading-on-your-favorite-bread/