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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