Salty feta, bright lemon and cool yogurt come together in a light, airy dip. Fried capers add a crisp, savory touch; bell pepper, cucumber and toasted flatbread make it a platter to share.
This dip is Greek-inspired, but it isn’t a classic recipe with one set formula. Feta gives it a distinctively salty, slightly tangy flavor; yogurt softens it and makes it easier to scoop. Use full-fat Greek yogurt for a thick dip that holds its shape. Lemon zest adds fragrance, while a little juice makes the cheese and yogurt taste fresher. Taste before adding salt: feta and capers are already quite salty.
A small food processor makes the smoothest, airiest dip. Scrape down the bowl as you go so no firm pieces of feta are left behind. Without a food processor, mash the feta with a fork and whisk it into the yogurt. The dip will be a little coarser and less airy, but still easy to scoop. If it’s too thick, stir in a teaspoon of yogurt at a time; extra lemon juice will make it too tart more quickly.
Fry the capers briefly in a little olive oil. Pat them dry first: any moisture left on them can make the oil splatter and will keep them from getting as crisp. They may pop open in the pan and develop a firmer bite. Take them out as soon as they’re lightly crisp, since small capers cook quickly. Drain them on paper towels and scatter them over the dip just before serving to preserve their texture. You can drizzle a thin stream of the oil from the pan over the top.
Serve with strips of bell pepper and cucumber and flatbread toasted briefly, until the edges are crisp and the middle is still pliable. Bell peppers and cucumbers are often at their best in summer, but this dip works year-round as a snack with drinks or as a starter. Radishes or carrots can replace some of the raw vegetables. A little extra dill is lovely, but keep the topping simple: the lemon, capers and cheese should still stand out.
Ideally, bring the platter to the table shortly before eating; the dip is easy to scoop at room temperature. Cover and refrigerate leftovers, and use them within two days. Stir the dip before serving. Store the capers separately and scatter them over the top at the last minute; once mixed in, they lose their crisp bite.
Crumble the feta into a food processor. Add the yogurt, lemon zest and lemon juice, and blend for 1 to 2 minutes until the dip is smooth and airy. Scrape down the bowl as needed.
Pat the capers thoroughly dry with paper towels. Heat the olive oil in a small frying pan over medium heat. Fry the capers for 2 to 3 minutes, until they pop open and turn lightly crisp. Lift them out of the pan with a slotted spoon and drain on paper towels.
Cut the bell pepper into strips and the cucumber into batons. Toast the flatbreads in a dry frying pan or toaster until warm with a few brown spots. Cut them into wedges.
Spoon the feta into a shallow serving dish and loosely smooth the top. Scatter over the dill and capers, and drizzle with a little of the frying oil, if you like. Serve with the bell pepper, cucumber and toasted flatbread.
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