Whipped Feta Dip
 This whipped feta dip recipe is as easy as it is crowd-pleasing—pair it with pita wedges or fresh veggies and watch it disappear! Ingredients 1 8-oz block feta cheese ½ cup sour cream ½ cup mayonnaise, best quality such as Hellman's or Duke's Zest from 1 lemon (about 1 teaspoon, packed) 1 small clove garlic, chopped ¼ teaspoon dried dill ¼ teaspoon dried oregano ¼ teaspoon dried thyme ⅛ teaspoon salt ¼ teaspoon freshly ground black pepper ⅛ teaspoon crushed red pepper flakes, plus more for serving 1 8-oz block feta cheese ½ cup sour cream ½ cup mayonnaise, best quality such as Hellman's or Duke's Zest from 1 lemon (about 1 teaspoon, packed) 1 small clove garlic, chopped ¼ teaspoon dried dill ¼ teaspoon dried oregano ¼ teaspoon dried thyme ⅛ teaspoon salt ¼ teaspoon freshly ground black pepper ⅛ teaspoon crushed red pepper flakes, plus more for serving For Serving Toasted sesame seeds Extra virgin olive, for drizzling Toasted pita wedges (or pita chips) and/or sliced vegetables Toasted sesame seeds Extra virgin olive, for drizzling Toasted pita wedges (or pita chips) and/or sliced vegetables Instructions 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. 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. Make-Ahead Instructions: 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. 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. 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. Make-Ahead Instructions: 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. Nutrition Information Powered by Serving size: 2 tablespoons Calories: 137 Fat: 13 g Saturated fat: 5 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 3 g Sodium: 233 mg Cholesterol: 26 mg Serving size: 2 tablespoons Calories: 137 Fat: 13 g Saturated fat: 5 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 3 g Sodium: 233 mg Cholesterol: 26 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.