RECIPE BY KIMME HARGROVE
This tangy dip is simple and versatile. Serve with crackers or bread, as instructed below, or try it as a side dip with any Greek cuisine.
8-ounce block feta cheese
1 cup sour cream
Zest from 1 lemon + juice from half the lemon
2 garlic cloves, minced
1 teaspoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
¼ teaspoon dried dill (or ½ teaspoon fresh dill)
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon crushed red pepper
Combine all ingredients in a food processor until smooth.
Taste, and adjust seasonings accordingly. Serve with pita chips, crackers or toasted naan bread.
To toast naan bread, cut it into bite-sized pieces, brush with olive oil, and sprinkle with salt.
Bake for 10 minutes at 350°F.