Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Processing the feta and cream cheese before adding the remaining ingredients was the key to a light, whipped texture. We liked garnishing with mint, olive oil and pepper flakes. The feta can be refrigerated for up to a week. Use as a dip for crudite, warm crusty bread or hearty seeded crackers.
ounces feta cheese
tablespoons lemon juice
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT