250 grams feta cheese, crumbled
3 tablespoon olive oil
2 garlic clove, minced
finely grated peel of lemon
1 tablespoon lemon juice
generous grinding black pepper
3 tablespoon freshly chopped dill
2 tablespoon snipped chives or 1 small green onion, thinly sliced
Place feta, oil, garlic, peel, juice and black pepper in a food processor. Whirl until it starts to blend together but still has texture. Stir in dill and chives until mixed.
Serve with crackers, sliced baguette or use as a spread for sandwiches, wraps or burgers or as a filling for large cherry tomatoes or scooped out cucumber slices.
* I got this recipe from LCBO Food & Drink Spring 2009 magazine. The Bulgarian feta is perfect for this recipe because of the moisture content but any feta cheese would do. It is a very refreshing dish, good with toast, cucumber and carrots. enJOY!