Greek Feta and Dill Spread
- Yield servings
- 1 1/2 cups (8 ounces) crumbled feta cheese
- 1/2 cup plain low-fat yogurt
- 1/4 cup low-fat sour cream
- 1 tablespoon lemon juice
- 3 garlic cloves, minced
- 1/4 cup finely chopped fresh dill
- 1/2 teaspoon coarsely ground black pepper
- Combine all ingredients in a blender or food processor; puree until smooth.
- Transfer mixture to bowl and serve as a spread or a dip. Makes about 2 1⁄2 cups.
Recipe by Chef Jon Ashton.