Cucumber and Feta Dip

This is kind of like a pureed Greek salad (my fave) . . . extremely yummy on crackers and bread.


6 ounces feta cheese, drained and crumbled (about 1 1/2 cups)
1 large cucumber, peeled, seeded, and diced (about 1 cup)
2 T. chopped sweet onion or green onions
1 clove garlic, minced
1 t. dried oregano
1/2 t. freshly ground black pepper
1/2 t. cayenne
2 T. extra virgin olive oil
1 T. fresh lemon juice
kosher salt

1. Place the first seven ingredients in a food prcessor. Process to a coarse puree. With
the motor runnin, add the olive oil and lemon juice through the feed tube. Season with salt to taste. The dip can be refrigerated, covered, for 2 days, but it’s best served the day it’s made.

Steven Raichlen — from Barbecue USA

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