Lemon Feta (c) Rebecca Sanabria

Lemon Feta

Yield 1 cup

Find this recipe and more in Tiffani Thiessen's cookbook.



  1. Combine the Feta, olive oil, lemon zest, lemon juice, garlic and white pepper in a food processor or blender and pulse until combined but still slightly chunky.
  2. Transfer mixture to a medium bowl and fold in Ricotta.
  3. Store in fridge in a covered container for up to a week. When ready to serve stir in mint and drizzle with olive oil.

Courses Snacks

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