Feta Pesto Dip
“You can garnish the dip with a sprig of fresh basil. You can also add some chopped Kalamata olives, roasted red peppers, or nuts for color and texture – but it works as is!”
- 8 oz. feta cheese (preferably liquid-packed)
- 2 Tbsp. pesto
- 3+ Tbsp. milk or olive oil
- Pita chips or Za’atar bread (recipe below)
In a small blender or food processor, blend feta and pesto together. Alternatively, mix ingredients together in a bowl using a fork. Gradually blend in milk or oil 1 Tbsp. at a time as needed until you reach your desired consistency. Feta packed in liquid may not need any additional milk or oil, but dry-packed may require a few extra Tbsp. Taste and adjust with more feta or pesto if needed; products can vary in strength. Serve with pita chips or Za’atar bread for dipping.
- ¼ cup olive oil
- 1 Tbsp. Za’atar (blend of thyme,
sumac, and sesame seeds)
- 4-6 pitas, naan, or another flatbread
Preheat outdoor grill or oven broiler. In a small bowl, mix oil and Za’atar together and let sit for at least 30 minutes. Stir mixture and then brush on one side of the pitas or naan. Place bread on hot grill, oil side down – the objective is to warm the bread and pick up some grill marks, not to make toast. This should take 1-2 minutes. When ready, brush the top side with oil and flip to grill the other side. Tear or cut the finished bread into pieces and serve with feta pesto dip.