If you want to talk about entertaining with minimal effort and maximum effect, Paul Lowe is your guy. The food stylist-turned-blogger has fans of his online magazine, Sweet Paul, all over the world. Channel his simple, elegant style through simple crafts and recipes and make your next party a memorable one. Got two minutes? Make this simple, delicious feta and lemon dip for chips, crudite or even the main course.
This is the most blogged, tweeted and pinned recipe I have ever created. I came up with it years ago and then forgot all about it until I was looking through an old cooking notebook of mine. It’s a surefire crowd-pleaser. It’s also one of the simplest recipes ever. Just a few ingredients, 2 minutes in the food processor, and voilà, you have the most amazing dip. I’ve even used it as a topping for baked chicken or white fish.
- 7 ounces Feta cheese, about 1 cup crumbled
- 1 tablespoon grated lemon zest, plus more for garnish
- 1 - 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 2 tablespoons extra virgin olive oil, plus more for serving
- pinch of red pepper flakes
- crudites, chips, toasts or pita crisps for serving
- Place the feta, lemon zest, 1 tablespoon lemon juice, garlic and olive oil in a blender and whir until combined but still slightly chunky. It’s dense, so you may need to stir it with a fork once or twice.
- Taste, and if it’s too salty, add more lemon juice.
- Spoon into a serving bowl, drizzle with a little oil and sprinkle with a pinch of red pepper flakes and some lemon zest.
- Serve with crudités, chips, toasts or pita crisps.
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