FETA AND SCALLION DIP WITH OLIVE OIL AND LEMON (BOBBY FLAY)

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Feta and Scallion Dip With Olive Oil and Lemon (Bobby Flay) image

DH and I made this tasty dip from my "Boy Gets Grill" cookbook. We easily halved the recipe to suit four people. I got lots of compliments from the friends I served it to. It is pretty lemony, so if you are not a fan of lemons, this may not be for you. Also, my feta was Bulgarian and it was extremely salty so I did not add any extra salt to the recipe. Also, we cheated and just used store bought pita chips.

Provided by Dr. Jenny

Categories     High In...

Time 12m

Yield 8 serving(s)

Number Of Ingredients 9

12 scallions, dark green and pale green parts only, chopped
1 scallion, thinly sliced for garnish
1/4 cup extra virgin olive oil, plus extra for brushing the pitas
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1 lb feta, crumbled
salt, to taste
fresh ground black pepper, to taste
6 pocketless pita breads

Steps:

  • Combine the chopped scallions, oil, lemon zest and lemon juice in a food processor and process until smooth. (If you don't have a food processor, you can use an electric mixer or a wooden spoon instead, but the dip will not be as smooth). Add the feta and process until smooth.
  • Scrape the mixture into a serving bowl. (The dip can be made up to this point a few hours in advance, covered and kept refrigerated). Bring to cool room temperature before serving).
  • When ready to serve, season to taste with salt and pepper and garnish with the sliced scallion.
  • Heat your grill to high.
  • Brush the pitas with a little oil and sprinkle with salt and pepper. Grill the pitas for 1 minute on each side, until lightly browned. Remove from the grill and cut each pita into 8 wedges for serving. Serve warm with the dip.

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