16 ounces Odyssey block feta in brine
¼ cup Odyssey 2% plain greek yogurt
¼-½ cup heavy cream
Zest of one lemon
Handful freshly chopped parsley
¼ kalamata olives, drained, and chopped
½ teaspoon Tony Chachere’s Original Creole Seasoning
Extra virgin olive oil
DirectionsIn the bowl of a food processor fitted with a blade, add the block feta and pulse just to break up the chunk. Next add the yogurt, lemon zest, and creole seasoning. Pulse until combined. With the blade running, slowly pour in the cream starting with ¼ cup. Add more if you want the consistency to be smoother.
Take the Odyssey whipped feta and in a serving bowl. Sprinkle the parsley over the whipped feta, followed by the kalamata olives. Drizzle with olive oil, and serve with crostini, toasted pita wedges, or fresh veggies.