1 1/4 cups Greek yogurtSalt and freshly ground black pepper10 ounces feta cheese2 garlic cloves, minced1/2 teaspoon cayenne1 teaspoon sweet paprika2 tablespoons extra virgin olive oilBlack olivesPita bread
Combine the yogurt, 1/4 teaspoon salt and mix well. Place the yogurt in a cheesecloth-lined strainer over a bowl and let drain 2 hours.Place the yogurt and feta in a bowl. With a fork, mash them together to obtain a smooth paste. Add the garlic, cayenne, paprika, 1 tablespoon of the olive oil, and black pepper and mix well. Alternatively, this can be pureed in a food processor or blender.To serve, spread the puree on a serving plate. Drizzle with the remaining 1 teaspoon olive oil and garnish with the olives. Serve with warm pita bread.
Note: This can be prepared 24 hours in advance and refrigerated. Bring to room temperature before serving.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!