Raw vegetables, like sugar snap peas and bell pepper slices
Instructions
Combine the 8 oz. (2 cups) crumbled feta cheese, ½ cup plain Greek yogurt, 2 tablespoons olive oil and 1 tablespoon lemon juice in the base of a food processor or a blender.
Blend until combined. If you want the dip to be smoother, blend until smooth.
Taste and season with Kosher salt and black pepper, if desired.
If the dip is too bitter for you, consider adding ½ teaspoon of honey to balance it out. (Add it to taste, so add a little, taste, then add more if desired.)
Pour into a serving bowl.
Garnish with the chopped tomatoes and capers. Drizzle with olive oil and add fresh dill for display, then enjoy with your favorite dippers!
If you've tried this recipe come back and let us know how it was in the comments or star ratings.
Notes
How to store: Transfer to an airtight food storage container and keep in the refrigerator for up to a week.