Whipped Feta Dip
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A cookbook recipe exclusively for ATK Essential members from The Complete Summer CookbookGather Your Ingredients
Key Equipment
Before You Begin
Cow's-milk feta makes a firmer dip that holds up well at room temperature; do not substitute sheep's-milk feta, which is softer. Because feta is quite salty, avoid serving this dip with salted chips; crudités and pita bread make great accompaniments.
Instructions
1.
Combine lemon juice and garlic in small bowl and set aside. Break feta into rough ½-inch pieces and place in medium bowl. Add water to cover, then swish briefly to rinse. Transfer to fine-mesh strainer and drain well.
2.
Transfer feta to food processor. Add milk and reserved lemon juice mixture and process until feta mixture resembles ricotta cheese, about 15 seconds. With processor running, slowly drizzle in 2 tablespoons oil. Continue to process until mixture has Greek yogurt–like consistency (some small lumps will remain), 1½ to 2 minutes longer, stopping once to scrape down bottom and sides of bowl. Add oregano and pulse to combine. Transfer dip to bowl. If serving immediately, drizzle with remaining 2 teaspoons oil. (Dip may be refrigerated for up to 3 days. If refrigerated, let sit at room temperature for 30 minutes and drizzle with oil before serving.)
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