Prepare your mise en place (gather everything in its place).
Combine ingredients.
Blend together either in a food processor, with a hand mixer or
immersion blender until mostly smooth.
Before adding any salt, taste it. The feta should make it salty enough.
Refrigerate for at least an hour. Enjoy!
Recipe Note
May be made days in advance.
Garnish with: Chopped nuts, basil, parsley, radishes, pomegranate seeds, a drizzle of honey, quartered cherry tomatoes, bell pepper slices, the sky’s the limit.
Serve on a charcuterie board, with toast points, vegetables, medjool dates, or crackers.
Use as a spread for sandwiches or dollop on a waffle with some maple syrup and fresh berries.
