Appetizer: United States – Lemon-Dill Whipped Feta with Chili Honey and Sesame Pita Chips

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

8 oz / 225 g feta cheese, drained
1 / 2 cup (120 ml) plain Greek yogurt
2 tbsp (30 ml) extra-virgin olive oil, plus more for drizzling
1 tsp lemon zest, plus more for finishing
1 tbsp fresh lemon juice
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
1 small garlic clove, finely grated
Black pepper, to taste
3 pocket pitas
2 tbsp (30 ml) olive oil (for pitas)
1 tsp sesame seeds
1 / 2 tsp dried oregano
Pinch of kosher salt
2 tbsp (30 ml) honey
1 / 2 tsp Aleppo pepper or red pepper flakes
2 tbsp chopped pistachios
6 Kalamata olives, pitted and chopped

Instructions

Heat oven to 375°F. Split pitas, brush with 2 tablespoons olive oil, and sprinkle with sesame seeds, dried oregano, and a pinch of salt. Cut into wedges and bake 8–10 minutes until crisp and lightly golden; keep warm.
In a food processor, blend feta, Greek yogurt, 2 tablespoons olive oil, 1 teaspoon lemon zest, lemon juice, dill, mint, and grated garlic until very smooth and fluffy. Season with black pepper to taste.
In a small bowl, stir honey with Aleppo pepper. If needed, loosen with a few drops of warm water for an easy drizzle.
Spoon whipped feta into a shallow bowl, making swirls. Drizzle with olive oil and the chili honey. Finish with chopped pistachios, chopped olives, and a pinch of extra lemon zest.
Serve immediately with warm sesame pita chips. The bright lemon, herbs, and gentle heat balance the rich, aromatic Greek lamb kabobs.