Soak the feta cheese in a large amount of cold water for fifteen minutes, changing the water at least twice.
Crumble the feta into a food processor and purée for one minute. Then add the rest of the ingredients and blend for an additional two minutes. Scrape down the sides of the processor once or twice.
Chill, covered in a bowl for at least three hours before serving.
Serve with warm pita bread as a spread or as a dip with crudités.
1/2 a Pound of Greek Feta
3/4 Cup of Labneh (strained yogurt)
1 tbsp. Olive Oil
1 tsp. Sea Salt
1 tsp. Black Pepper
Zest and Juice from 1/2 a Lemon
Tips and Tricks
Take your time in soaking the feta in the water, and make sure you use cold water.
The dip will keep for a week in the fridge, so make a double serving that way you will only have to wash the food processor once.