Ingredients
Method
Whip the Feta to Silky Perfection
- In a food processor fitted with the steel blade, add the crumbled Greek feta, Greek yogurt, extra virgin olive oil, minced garlic, lemon juice, lemon zest, and black pepper.
- Process on high for 3 to 4 full minutes, pausing halfway to scrape down the sides with a silicone spatula. Continue blending until completely transformed into an ultra-creamy, velvety, cloud-like mousse with zero graininess.
Warm the Chili Hot Honey
- In a tiny saucepan over low heat (or in a small microwave-safe dish for 20 seconds), combine the raw honey, red pepper chili flakes, and apple cider vinegar. Warm just until fragrant and runny (do not boil), then let sit for 2 minutes to infuse the chili heat into the honey.
Swirl, Garnish & Serve
- Spoon the whipped feta into a wide shallow ceramic serving bowl. Using the back of a spoon, carve deep decorative swooshes and swirling valleys into the surface to cradle the toppings.
- Drizzle the warm chili hot honey generously over the swirls, letting it pool into the valleys. Scatter the toasted chopped pistachios, fresh oregano leaves, and an extra pinch of Aleppo pepper across the top.
- Serve immediately with warm, charred pita wedges, crisp cucumber slices, and kalamata olives!