Spicy Whipped Greek Feta Dip

• 90
  8 oz goat feta, crumbled and brought to room temperature

  Raw Goat Feta90$15.09Buy from Nourish Food Club
• 92
  1/2 cup plain Greek yogurt

  Sweet Grass Dairy Greek Yogurt92$7.50Buy from Sycamore Valley Farms
• 91
  2 oz jalapeño jack cheese, finely grated

  Grass Fed Jalapeno Jack91$8.99Buy from Nude Foods Market
• 95
  2 tbsp extra-virgin olive oil, plus extra for drizzling

  Organic Extra Virgin Olive Oil95$132.00Buy from Oliva Dorado
• 90
  1/2 tsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 85
  3/4 tsp dried oregano, divided

  Oregano Organic85$7.50Buy from Whole Spice, Inc.
• 1/4 tsp freshly ground black pepper

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1. 1

   Crumble the goat feta and finely grate the jalapeño jack cheese so they blend effortlessly into a silky texture, taking about 3 minutes.

2. 2

   Place the crumbled goat feta, plain Greek yogurt, finely grated jalapeño jack cheese, minced garlic, 0.5 teaspoon of dried oregano, and freshly ground black pepper into the bowl of a food processor.

3. 3

   Pulse the mixture for 1 minute until roughly combined, stopping once to scrape down the sides of the bowl with a flexible spatula.

4. 4

   With the food processor running on high speed, slowly stream in the extra-virgin olive oil and process continuously for 3 to 4 minutes until the dip is light, completely smooth, and aerated.

5. 5

   Taste the whipped spread and adjust seasoning if desired; transfer to a wide, shallow serving bowl and use the back of a spoon to create generous swooshes across the surface.

6. 6

   Rest for 2 minutes at room temperature, then finish by drizzling an extra swirl of extra-virgin olive oil over the top and dusting with the remaining 0.25 teaspoon of dried oregano before serving.