Total Time: 25 minutes
Servings Vary
Difficulty Level: Intermediate

Ingredients:

• 16 oz. Odyssey Chunk in Brine Feta
• 1/4 cup Odyssey Plain Greek Yogurt (choose fat %)
• 1/4-1/2 cup heavy cream
• zest of one lemon
• handful of freshly chopped parsley
• 1/4 cup Kalamata olives, drained and chopped
• 1/2 tsp Tony Chachere’s Original Creole Seasoning
• extra virgin olive oil

Directions:

1. In the bowl of a food processor fitted with a blade, add the chunk of feta in brine (only the piece of cheese, DO NOT add the brine), pulse to break up the chunk.
2. Next add the yogurt, lemon zest, and creole seasoning. Pulse until combined. With the blade running, slowly pour in the cream starting with 1/4 cup.
   (Add more if you want the consistency to be smoother)
3. Take the whipped feta mixture and put in a serving bowl. Sprinkle the parsley over the whipped feta, followed by Kalamata olives. Drizzle with olive oil, and serve with crostini, toasted pita wedges, or fresh veggies.