Feta Lemon Dip Food

CRISPY FETA WITH LEMON

Steps:

• Cut the feta in 1/4-inch-thick slices, then cut each rectangular slice in half crosswise to form two squares. You should end up with about 16 squares. Transfer the squares to a paper towel on your cutting board and pat dry.
• In a large shallow bowl or rimmed plate, stir together the cornstarch and sesame seeds. Working with one at a time, gently coat the feta on both sides with the cornstarch mixture.
• In a large, nonstick skillet, melt the butter over medium heat. Add the feta in a single layer and cook until golden-brown, about 1 minute. Using a spatula, gently flip and cook until golden-brown on the other side. Transfer to a platter and sprinkle with flaky salt, black pepper and red-pepper flakes. Serve warm with crackers or toasted baguette slices, with lemon wedges alongside for squeezing on top.

SPICY FETA CHEESE DIP

Steps:

• Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple feta cubes at a time, processing between batches until mixture until thick and smooth.
• Transfer dip to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

LEMONY WHIPPED FETA WITH CHARRED SCALLIONS

Steps:

• Heat the broiler and line a sheet pan with foil. Juice 1 whole lemon to get 3 tablespoons juice and set aside. Cut the remaining 1/2 lemon into 3 to 4 thin slices.
• In a medium bowl, toss together the lemon slices, scallions and 1 tablespoon olive oil. Place on sheet pan and broil until blackened, tossing occasionally, 7 to 9 minutes for the scallions and about another 5 minutes for the lemon slices. Transfer to a cutting board to cool slightly.
• In a food processor, add the feta, cream cheese, remaining 1/3 cup plus 2 tablespoons olive oil, reserved lemon juice, black pepper, cayenne and hot water. Purée until very smooth, then add almost all of the scallions (save 1 or 2 pieces and chop roughly for a garnish). Pulse to combine, leaving some chunky scallion pieces. Taste for lemon, adjusting as needed.
• Transfer to a bowl, then garnish with charred lemon slices, the reserved scallion, black pepper and a pinch of cayenne.

FETA WHIPPED WITH BASIL, LEMON, AND PEPPER

Steps:

• Pulse together the feta, basil, and peppercorns in a food processor until combined. Add the olive oil and lemon juice, alternating between each and pulsing after each addition, until the mixture is dense but spreads easily. Remove to a serving plate, garnish with lemon zest, and serve.

FETA SPREAD WITH ROSEMARY AND LEMON

Steps:

• Mix all ingredients in processor until smooth. Transfer to small bowl. Season to taste with salt and pepper. (Spread can be prepared 2 days ahead. Cover and refrigerate.)

FETA AND SCALLION DIP WITH OLIVE OIL AND LEMON (BOBBY FLAY)

Steps:

• Combine the chopped scallions, oil, lemon zest and lemon juice in a food processor and process until smooth. (If you don't have a food processor, you can use an electric mixer or a wooden spoon instead, but the dip will not be as smooth). Add the feta and process until smooth.
• Scrape the mixture into a serving bowl. (The dip can be made up to this point a few hours in advance, covered and kept refrigerated). Bring to cool room temperature before serving).
• When ready to serve, season to taste with salt and pepper and garnish with the sliced scallion.
• Heat your grill to high.
• Brush the pitas with a little oil and sprinkle with salt and pepper. Grill the pitas for 1 minute on each side, until lightly browned. Remove from the grill and cut each pita into 8 wedges for serving. Serve warm with the dip.