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Spices/Sauces/Rubs | |
| 2 ounces feta, crumbled 1/2 cup (113 grams) whole milk Greek yogurt 1/2 teaspoon Aleppo pepper or paprika, plus more for sprinkling Kosher salt and freshly ground black pepper 3 tablespoons olive oil | |
| Combine the feta, yogurt, Aleppo or paprika, a few turns of pepper and 2 tablespoons olive oil in a high-speed blender and blend until very smooth. Taste and adjust the seasonings. Cover and refrigerate until ready to use (this can be made a day or two in advance). | |
| This is good as a substitute for Hollandaise on Benedicts or vegetables. | |
Unrated | |
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