1/4cupextra-virgin olive oilplus more for drizzling
1/4teaspoonof freshly ground black pepper
1tablespoonmint leavesfinely chopped, plus more for serving
Diced cucumberfor serving
Place the feta cheese, Greek Yogurt, olive oil, lemon juice, garlic, black pepper and mint in a large bowl. Whisk the ingredients together until well blended without any chunks of feta leftover.
Transfer the dip to a small bowl, cover and store in the fridge for up to one week.
When ready to serve, drizzle with olive oil, fresh mint leaves and diced cucumber. Serve with toasted pita bread, if desired.
Storage: Store any leftovers in an airtight container. The dip will last in the fridge for up to one week.Make Ahead Tips: You can make the dip up to 3 days ahead of time and store it in the fridge in an airtight container. Note that it will stiffen in the fridge, but will loosen once left at room temperature for half an hour.Substitutes: For best results, follow the recipe as is. However if you prefer to skip the garlic and mint, you can do so. They really help flavor the recipe though so I would strongly recommend using them, and especially recommend using them fresh instead of in powdered/dried herb form.Equipment: You can whip up this feta dip simply by using a fork or spoon. If you want it to be extra creamy and whipped, you can try using a small food processor. I tried mine in the Cuisinart Smart Stick, which is like a mini food processor and perfect for quickly blending small dips like this. Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving without any toppings or extra olive oil