I don’t know if I’ve shared this juicy bit of gossip yet, but I’m lactose intolerant. Most of the recipes on here that include milk or cheese, I have either omitted in my portion or replaced with Lactaid/soy products. There are certain cheeses that I can handle: parmesan, asiago, muenster, but I don’t think mozzarella, brie, and goat will ever fly. I did, however, train myself to be able to digest feta. I just love it and it was worth the year of suffering to be able to make this dip and enjoy every bite of it.
Lemon & Feta Dip
Sweet Paul (It’s his week on the site, check out yesterday’s post to learn more about his food styling)
8 oz of feta
1 tbs grated lemon zest
2 tbs lemon juice
1 clove garlic, chopped
6 tbs of olive oil, plus extra for serving
Serve with: tomatoes, pita, chicken
1. Place feta, lemon zest, lemon juice, garlic and olive oil in a blender and blend until smooth.
2. Spoon into bowl and drizzle with olive oil. Sprinkle with thyme and ground pepper.
3. Serve with grilled tomatoes and warm pita bread drizzled with olive oil, sea salt, and thyme.
* I used leftovers as a spread on sandwiches and it was awesome!