I first started making this dip in my early twenties, mostly because I always had feta in the fridge and needed to throw something together when friends came over, and I hadn’t planned that well in advance. A drizzle of olive oil, some red pepper flakes, and a sprinkle of lemon zest work like magic to turn feta into a salty, slightly spicy dip that everyone will polish very quickly. (Fortunately it takes about two minutes to put together, which means it’s also easy to replenish on the spot.) Since the dip is fairly simple, the key to its success is the quality of the feta. My personal preference is Bulgarian feta packed in the brine because it’s creamier and tangier than its counterparts, but any feta in the brine is preferable to feta in a dry package or pre-crumbled feta.
Excerpted with permission from Boards and Spreads. Copyright © 2022 by Yasmin Fahr. Photographs copyright © 2022 by Julia Gartland. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.
Yasmin Fahr's Two-Minute Feta Dip
- 1 cup crumbled feta
- Extra-virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- Finely grated zest of 1/2 lemon
- For serving
- Baked pita chips
- Crusty bread or warm pita
Assemble and serve:
In a small serving bowl, add the feta and drizzle with enough olive oil to create a shallow pool at the bottom of the bowl. (The oil should not completely cover the feta, but it should still be enough to make it feel like more of a dip rather than just drizzled feta.) Sprinkle with the red pepper flakes and lemon zest, and serve with bread.