By Sarah Jampel https://cooking.nytimes.com/recipes/1019747-lemony-whipped-feta-with-charred-scallions
Ingredients
Yield:
About 6 to 8 servings (About 2 cups)
1½ lemons, plus more to taste
1 bunch scallions, trimmed and halved crosswise
⅓ cup plus 3 tablespoons olive oil
10 ounces feta cheese, broken into large pieces (about 2½ to 3 cups)
4 ounces cream cheese, at room temperature, or heavy cream
¼ teaspoon black pepper, plus more for garnish
¼ teaspoon cayenne, plus more for garnish
1 tablespoon hot water
Step 1
Heat the broiler and line a sheet pan with foil. Juice 1 whole lemon to get 3 tablespoons juice and set aside. Cut the remaining ½ lemon into 3 to 4 thin slices.
Step 2
In a medium bowl, toss together the lemon slices, scallions and 1 tablespoon olive oil. Place on sheet pan and broil until blackened, tossing occasionally, 7 to 9 minutes for the scallions and about another 5 minutes for the lemon slices. Transfer to a cutting board to cool slightly.
Step 3
In a food processor, add the feta, cream cheese, remaining ⅓ cup plus 2 tablespoons olive oil, reserved lemon juice, black pepper, cayenne and hot water. Purée until very smooth, then add almost all of the scallions (save 1 or 2 pieces and chop roughly for a garnish). Pulse to combine, leaving some chunky scallion pieces. Taste for lemon, adjusting as needed.
Step 4
Transfer to a bowl, then garnish with charred lemon slices, the reserved scallion, black pepper and a pinch of cayenne.
Tip
This dip is airiest and lightest the day it’s made. If you make it 1 or 2 days in advance, store it in the refrigerator, then let it come to room temperature and give it a good stir before serving.
