Mykonos Feta Cheese Dip Recipes

CREAMY WHIPPED FETA DIP

Steps:

• Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.
• MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.
• To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted.
• To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.

TYROKAFTERI

Steps:

• Begin by roasting the peppers. Wash the peppers and after draining excess water brush them with the olive oil and place them in the oven until their skin blisters. Watch them carefully so they do not burn.
• Place the roasted peppers in a plastic bag and seal for 5 - 10 minutes and allow them to sweat.
• When you can handle them, remove the stems and discard the skin, seeds and any veins.
• Put them in a food processor and mix, adding the remaining olive oil and vinegar.
• Finally add the cheese and mix to make a creamy spread. Taste and if it is too hot for your liking, add some Greek yoghurt and mix.

KOPANISTI - ROASTED RED PEPPER DIP

Steps:

• Combine all the ingredients in the bowl of a food processor and pulse until the ingredients are combined. Continue to pulse until the mixture is smooth but still retains some texture.
• Taste and add more lemon juice or pepper if needed.

SPICY FETA CHEESE DIP

Steps:

• Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple feta cubes at a time, processing between batches until mixture until thick and smooth.
• Transfer dip to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

MYKONOS FETA CHEESE DIP

Steps:

• Blend the first 3 ingredients in a food processor until smooth.
• Transfer to a serving bowl.
• Mix in remaining ingredients.
• Chill.
• It's better if prepared the night before so that the flavor of the garlic comes out.