I created this recipe as part of the menu for an industry-night at Paul Mathew winery’s new tasting room. I love it because it has cheesy deliciousness and is fragrant with herbs and lemon zest. It works well with sparkling wines and wines higher in acidity, like Muscadet or Sancerre. This dip makes crudité much more exciting, or you could serve with crackers or toasted pita triangles brushed with olive oil.
Herbed Feta-Scallion Dip
8 oz of feta cheese
1 cup of plain Greek yogurt
zest of one lemon
3 tablespoon extra virgin olive oil
5 scallions sliced thinly (divided)
3 tablespoons each of minced fresh dill and mint
Few grinds of black pepper
1. Add the feta, yogurt, zest, olive oil, half the scallions, black pepper and the herbs to a food processor and pulse until well combined. You still want it to be chunky.
2. Serve with a drizzle of olive oil and the remaining scallions sprinkled on top. Good with crackers, fresh vegetables, or toasted pita triangles.