Ingredients

feta (goat and/or sheep’s milk feta preferred), crumbled
garlic, finely minced
fresh flat leaf (Italian) parsley, minced
olive oil
white wine vinegar
honey (local honey preferred)
cayenne pepper powder or chili flakes
flaky sea salt

Method

1. On a flat dish, evenly distribute feta, garlic, and parsley
2. Drizzle over olive oil, creating an thin, even layer of oil across the dish
3. Carefully sprinkle over a light amount of white wine vinegar
4. Carefully drizzle over a light amount of honey
5. Sprinkle the dish with cayenne or chili flakes, as well as flaky sea salt
6. Enjoy by scooping up with bread of choice (pictured: warmed gluten free baguette from Schär)

Notes:

1. It is important to make this dip on the flattest dish that you have, or else the oil and ingredients can pool in the middle.
2. Leftovers can be used as a sauce on warm or cold pasta or as a salad dressing.
3. If you are bringing this dish as an appetizer, I recommend bringing the components and making it at the event to maintain presentation.