Whipped Mediterranean Feta Dip

• 8 oz plain feta cheese block (room temp)

• 8 oz plain or flavored cream cheese (room temp)

• 4 tbsp herbed garlic olive oil (from garlic confit)

• 6 oz cherry tomatoes halved

• 2 mini cucumbers sliced

• ¼ cup kalamata olives (optional)

• ½ lemon

• Flaky sea salt

• 1 package stonefire naan (plain or garlic)

This is a fast, easy and refreshing dip that my family and I devoured multiple times over the summer. It is so light from the whipped texture, salty from the feta with fresh bursts of cucumber and tomatoes it’s honestly hard to stop eating once you start.

First, preheat your oven to 350 and put your naan on a non-stick baking sheet. Then, add your feta and cream cheese to a food processor or blender; make sure to crumble the feta and break up the cream cheese to make it easier to whip. Add 2 tablespoons of the herbed garlic oil from the garlic confit recipe or regular high quality olive oil, and the juice from half a lemon. You may also zest the lemon into the dish for an extra burst of flavor and freshness if you wish.

Once you have all the ingredients in the food processor, begin to pulse on low, once it starts to smooth out a bit, add another tablespoon of olive oil and blend on high for one minute or until the texture is light and fluffy.

Next, slice up your cucumbers and tomatoes. This is also a good time to add the naan to the oven and toast for 6-8 minutes.

While the naan is in the oven, spread the feta in a wide shallow bowl or board of your choosing. Decorate the spread with the tomatoes, cucumbers and olives and the last tablespoon of olive oil and a pinch of flaky sea salt.

Once the naan is done, cut it into triangle pieces, display it on the board or bowl and drizzle with olive oil and flaky sea salt (optional).