Feta Sauce
A creamy, tangy sauce made by blending feta cheese with Greek yogurt, cream cheese, lemon, and herbs, ready in minutes.
Ingredients
- 4 oz feta cheese crumbled, 113 g
- 1/4 cup plain Greek yogurt 60 g
- 2 oz cream cheese softened, 57 g
- 1 tbsp fresh lemon juice 15 ml
- 1/2 tsp honey
- 1/4 tsp dried oregano
- 2 tbsp extra virgin olive oil 30 ml
- 1/8 tsp salt or to taste
- 1/8 tsp black pepper freshly ground
Instructions
- Place the crumbled feta cheese, Greek yogurt, softened cream cheese, lemon juice, honey, and dried oregano in the bowl of a food processor.
- Pulse the ingredients several times to break down the feta and combine everything roughly.
- With the food processor running on low, slowly stream in the olive oil.
- Continue to blend until the sauce is smooth and creamy. This may take 1-2 minutes depending on your food processor.
- Scrape down the sides of the bowl with a spatula to ensure everything is incorporated.
- Add the salt and pepper. Pulse a few more times to mix.
- Taste the sauce and adjust seasoning if needed. You may want more lemon juice for tang or a pinch more salt.
- Transfer to a serving bowl and serve immediately or chill for later.
Notes
For a smoother sauce, use feta cheese packed in brine and make sure your cream cheese is at room temperature.
If you don't have a food processor, you can use a high-speed blender. You may need to scrape the sides down more frequently.
Feel free to add other fresh herbs like dill or parsley along with the oregano.
The sauce will thicken slightly in the refrigerator. Let it sit at room temperature for 10-15 minutes before serving for a creamier consistency.