This is a take on a dip that is served at the Mad Greek in Lawrence, KS. While not exactly the same thing, it is reasonably close and quite good. Katie and I really enjoyed it when we lived in Lawrence.
500 g feta cheese, crumbled (if using real Greek feta, in a block, soak in a bowl of water for an hour, then cut into chunks)
1 tablespoon white vinegar
4 tablespoons olive oil
1/2 teaspoon oregano (dried – if fresh, use 1tsp or so as a starting place.)
Red Pepper Flake or Turkish Pepper to taste, probably about 1/2 teaspoon
Water, for consistency
Combine feta, vinegar, and oregano in a food processor and pulse until it is broken down.
Gradually add in the olive oil.
Add in water to achieve desired consistency – I usually start with about a quarter cup, and aim for a consistency similar to or slightly thinner than hummus.
You could simply add more oil instead of water, but at some point, on a day to day basis, I don’t think the fat tradeoff is worth it.
You will need to stir the dip occasionally to keep it together. Someday, I will experiment with a little arrowroot powder to see if that will help bind the dip.
If possible, make the dip ahead and let it sit a day or so in the fridge, then adjust the red pepper flake, as it will get hotter as it sits and the liquid leaches out the heat.
This will keep a week or so in the fridge, in a sealed container.