Whipped Feta Dip with Dill and Parsley
Why This Recipe Works
We defied tradition with this lush, salty Greek-style dip by using cow's-milk feta instead of a true Greek feta made with sheep's or goat's milk or a combination thereof. The reason: Cow's-milk feta produces a firmer dip that holds up well at room temperature. But we also wanted a dip that was loose enough to easily scoop up with soft pita, so we processed the cheese with a few tablespoons of milk in addition to the traditional extra-virgin olive oil. We also rinsed the feta in water to avoid an overly salty dip. A little garlic and lemon juice rounded out the flavors, and dill and parsley added a fresh, grassy profile.