Ingredients:

  • 8 oz feta cheese, preferably Greek in brine
  • 0.5 cup full-fat Greek yogurt
  • 2 oz cream cheese, softened
  • 2 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • 1 small clove garlic, grated into paste
  • 0.5 cup walnut halves, roughly chopped
  • 3 tbsp clover honey
  • 1 tsp fresh thyme or rosemary, finely minced
  • 1 pinch cracked black pepper

Instructions:

  1. Place the 0.5 cup chopped walnuts in a dry skillet over medium heat. Shake the pan frequently for 5 minutes until you smell a deep, toasted nuttiness.
  2. Turn off the heat and immediately pour the 3 tbsp honey and 1 tsp minced herbs over the walnuts in the pan.
  3. Let the residual heat bubble the honey for 30 seconds until the nuts are sticky and glazed.
  4. Drain the 8 oz of feta and pat it dry with a paper towel.
  5. Place the feta, 0.5 cup Greek yogurt, 2 oz cream cheese, 2 tbsp olive oil, 1 tsp lemon juice, and grated garlic into the food processor.
  6. Run the processor for exactly 3 minutes, stopping halfway to scrape down the sides. Stop when it looks like glossy silk.
  7. Transfer the feta mixture to a shallow bowl and let it sit in the fridge for 10 minutes to firm up slightly.
  8. Spoon the warm walnut and honey mixture over the cold feta base.
  9. Sprinkle with a pinch of cracked black pepper and serve immediately while the topping is still warm.