Ingredients:

  • 8 oz (225 g) crumbled feta cheese (use full-fat for best texture)
  • 4 oz (113 g) cream cheese, room temperature (or 1/3–1/2 cup / 80–120 g Greek yogurt for a lighter version)
  • 2 tablespoons (30 ml) extra-virgin olive oil, plus extra for finishing
  • 1 tablespoon (15 ml) freshly squeezed lemon juice (about 1/2 lemon)
  • 1 small garlic clove, minced (or 1/2 teaspoon jarred)
  • 1–2 tablespoons (15–30 ml) plain Greek yogurt or single cream (optional, to loosen if needed)
  • 1/4 teaspoon freshly ground black pepper
  • 1–2 teaspoons honey (optional, for balancing salt)
  • 1–2 teaspoons extra-virgin olive oil (for finishing, optional)
  • Zest of 1/2 lemon or a few lemon slices (optional garnish)
  • Fresh herbs (chopped dill, mint or parsley), 1–2 tablespoons (optional garnish)
  • Crushed red pepper flakes or Aleppo pepper (optional)

Instructions:

  1. Prepare ingredients: crumble feta into small chunks if not already crumbled; soften cream cheese to room temperature; juice lemon and mince garlic.
  2. Combine in food processor: add crumbled feta, cream cheese, lemon juice, and garlic to the processor and pulse to combine until coarse.
  3. Emulsify and smooth: with the processor running, drizzle in 2 tablespoons olive oil through the feed tube. Scrape down the bowl and continue processing until smooth and airy, 30–60 seconds. If mixture is too thick, add 1 tablespoon Greek yogurt or water at a time until desired consistency. Taste and adjust: add a touch of honey to balance salt, more lemon for brightness, or black pepper to taste. Aim for a smooth, spoonable, slightly glossy texture.
  4. Chill and finish (optional): transfer to a serving dish and chill 20–30 minutes to firm and let flavors meld. Before serving, drizzle extra-virgin olive oil on top and sprinkle with herbs, lemon zest, and red pepper flakes if using.
  5. Serve: offer with warmed pita, toasted baguette slices, crudités, or crackers as part of a mezze or appetizer spread.