Feta Spread

Photo by: Lucy Alexander

This is a great essential pantry recipe. You will find that you start using it over and over again. I picked this up at Whole Foods a couple years ago. It wasn’t at all of the stores but once in a while if I was lucky it would be sitting in the refrigerated case. After buying it a couple times for an exorbitant price, I decided to try making it myself.

This is a great spread to have on hand when friends come over for drinks. It stands alone with crackers, bread, or veggies, or stuffed into peppadew peppers. You can also use it for stuffed chicken thighs, or omelets. The options are endless. It takes less than ten minutes to make and lasts ten days or so in the fridge if you have any left (I seldom do).

FETA SPREAD

• (makes 1 cup)

• 3/4 cup feta

• 3 tablespoons plain yogurt

• 2 tablespoons sun dried tomatoes

• 2 tablespoons Kalamata olives (about 8)

• 2 tablespoons green olives (3 large)

• 1 tablespoon capers, drained

• lemon zest from ½ lemon (optional)

• 2 sprigs of flat leaf parsley

In a food processor add tomatoes, olives, capers, parsley, and zest (if using). Pulse until finely chopped. Add yogurt and feta and pulse until almost smooth. It is fine to have some small lumps of feta. This spread is also great on its own with bread, crackers, raw vegetables, or spread on a sandwich. Will keep in the fridge for a week to 10 days.

Photo by: Lucy Alexander