Feta Dip With Scallions Recipes

FETA DIP WITH SCALLIONS

Steps:

• Place feta in a small bowl; mash with a fork. Mix in sour cream, scallions, and lemon juice; season with salt and pepper. Serve with crackers or vegetables.

FETA DIP

Steps:

• 1. Cover your platter generously with olive oil.
• 2. Combine diced tomatoes, green onions, and Feta. Add on top of oil.
• 3. Sprinkle with Cavender's. This blend has some salt in it so taste to make sure you have enough but not too much for your family's palate.
• 4. Serve with sliced baguette for dipping. We usually use the baguette to pinch up some of the dip rather than spooning it onto our bread.

FETA AND SCALLION DIP WITH OLIVE OIL AND LEMON (BOBBY FLAY)

Steps:

• Combine the chopped scallions, oil, lemon zest and lemon juice in a food processor and process until smooth. (If you don't have a food processor, you can use an electric mixer or a wooden spoon instead, but the dip will not be as smooth). Add the feta and process until smooth.
• Scrape the mixture into a serving bowl. (The dip can be made up to this point a few hours in advance, covered and kept refrigerated). Bring to cool room temperature before serving).
• When ready to serve, season to taste with salt and pepper and garnish with the sliced scallion.
• Heat your grill to high.
• Brush the pitas with a little oil and sprinkle with salt and pepper. Grill the pitas for 1 minute on each side, until lightly browned. Remove from the grill and cut each pita into 8 wedges for serving. Serve warm with the dip.

LEMONY WHIPPED FETA WITH CHARRED SCALLIONS

Steps:

• Heat the broiler and line a sheet pan with foil. Juice 1 whole lemon to get 3 tablespoons juice and set aside. Cut the remaining 1/2 lemon into 3 to 4 thin slices.
• In a medium bowl, toss together the lemon slices, scallions and 1 tablespoon olive oil. Place on sheet pan and broil until blackened, tossing occasionally, 7 to 9 minutes for the scallions and about another 5 minutes for the lemon slices. Transfer to a cutting board to cool slightly.
• In a food processor, add the feta, cream cheese, remaining 1/3 cup plus 2 tablespoons olive oil, reserved lemon juice, black pepper, cayenne and hot water. Purée until very smooth, then add almost all of the scallions (save 1 or 2 pieces and chop roughly for a garnish). Pulse to combine, leaving some chunky scallion pieces. Taste for lemon, adjusting as needed.
• Transfer to a bowl, then garnish with charred lemon slices, the reserved scallion, black pepper and a pinch of cayenne.