Feta and Chive Spread

I recently had a creamy, spicy feta spread at a Greek restaurant. It was served with warm pita chips and would not leave my mind long after it was gone. A day later, the only solution I could reasonably reach was to try to recreate the spread in my own kitchen. I took a slightly different direction, making it seasonal by using chopped chives.

8 oz. block feta cheese, cut roughly into chunks
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon whole milk ricotta cheese
1 large garlic clove, roughly chopped
1/4 cup skim milk
1/4 cup fresh chives, chopped
1/8 teaspoon crushed red pepper
1/8 teaspoon kosher salt, optional

In a food processor, combine the feta, olive oil, lemon juice, ricotta, garlic clove, milk, chives and red pepper. Pulse until combined but still a bit chunky. Taste seasonings and if needed, add the salt. Because feta is naturally very briny, you may not need additional salt.
Store refrigerated in an airtight container for up to a week.
Quick Tips
1. It’s really easy to make your own pita chips. You can check out my extremely simple method here.
2. I was a bit conservative on the red pepper to keep this appealing to my children. I would up the crushed red pepper to 1/4 teaspoon if making this only for adults or people that like a little heat.
3. I see a world of opportunities for this spread. Cut up fresh veggies and use it as a dip. Spread it on sandwiches. You could even toss it with pasta and a bit of the reserved cooking water for a creamy sauce in a hurry.

Preparation time: 10 minute(s)

Number of servings (yield): 1 cup

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