Macedonian Feta Cheese Spread

  • Serves

    makes 1 cup

Use Greek feta for this recipe—other fetas will make an overly salty dip.


  • 12 lb. crumbled feta
  • 3 tbsp. olive oil
  • 2 small dried red chiles
  • Freshly ground black pepper
  • Juice of 1⁄2 lemon
  • Kalamata olives
  • Pita bread


Step 1

Place feta, olive oil, chiles, a few grinds of pepper, and lemon juice in the bowl of a food processor and blend until very smooth. Transfer to a bowl. Cover and refrigerate for several hours so that the flavors develop and the cheese spread sets up.

Step 2

Bring to room temperature. Drizzle a little extra-virgin olive oil over the top. Serve with kalamata olives and pita. Spread will keep, refrigerated, for up to a week.

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