A wonderful dip for vegetables, brochettes or even oven-roasted potatoes. Keeps several days when refrigerated.
- ½ cup drained feta cheese
- 2 Tbsp Greek Salad Dressing Spices
- 1 tsp lemon zest, finely grated
- 1 garlic clove, chopped
- 1 cup Greek yogourt
- ¼ cup olive oil
Place the feta in a bowl and crumble, using a fork.
Add the spices, lemon zest and garlic. Mix well.
Incorporate the yogourt and olive oil.