This sweet and tangy dip is perfect as an appetizer served with pita wedges or crudités, or spread on Greek Style sandwiches.
8 ounces cream cheese
3/4 – 1 cup crumbled feta cheese
1 1/2 teaspoons lemon zest
1/4 teaspoon dried oregano
one pinch ground thyme
1/8 teaspoon dried dill
1/8 teaspoon black pepper
1/2 cup mayo
1/8 teaspoon kosher salt (add at the very end if needed, after tasting)
honey, for drizzling on top
1–2 tablespoons fresh minced parsley
Place cream cheese, feta*, mayo, lemon zest, oregano, thyme, dill, and pepper in a food processor (a smaller processor bowl works best since it’s not a huge quantity). Process until feta is smooth, scraping down the sides when needed. Add salt at this point, according to taste.
Place dip in a shallow bowl and drizzle honey on top (about 1 tablespoon). Sprinkle with fresh parsley. Feel free to add more honey as dip is being eaten.
*feta amount is shown as a range since different brands will vary in flavor and intensity. Add to your preference.