Feta & Lemon Dip

7 oz. feta cheese (about 1 c. crumbled)
1 T. grated lemon zest, plus more for garnish
1-2 T. fresh lemon juice (divided)
1 clove garlic, minced
6 T. extra-virgin olive oil, plus more for serving
Pinch of red pepper flakes
Crudites, chips, toasts, or pita crisps, for serving

Place the feta, lemon zest, 1 T. of the lemon juice, garlic, and olive oil in a blender and whir until combined but still slightly chunky. It's dense, so stir with a fork as needed. Taste; if it's too salty, add more lemon juice.

Spoon into a serving bowl, drizzle with olive oil, and sprinkle with a few red pepper flakes and some lemon zest.

Serve with crudites, toasts, or pita crisps.

Also excellent as a topping for baked chicken or fish.

Serves 4.

Adapted from Sweet Paul Eat & Make, p. 116.