Ingredients
Pecan Dill Gremolata:
½ cup pecans, toasted and chopped
1 green onion, thinly sliced
3 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
½ lemon, zested
½ tsp kosher salt
Feta Dip:
12 ounces crumbled feta cheese
4 tablespoons water
2 tablespoons lemon juice
2 tablespoons TAO Olive Oil (e.g. Lemon Pressato or Milanese Gremolata Infused)
Pinch of kosher salt, if needed
Grilled bread, for serving
Directions
Pecan Dill Gremolata:
In a small bowl, combine toasted pecans, sliced green onion, parsley, dill, lemon zest, and salt.
Mix well and keep aside.
Feta Dip:
Put feta cheese, 2 tablespoons of water, lemon juice, and olive oil in a food processor. Pulse until they are combined.
Gradually add the remaining 2 tablespoons of water while continuing to process the dip until it becomes smooth and creamy.
Taste the dip and add a pinch of salt if desired (note that the feta will already make the dip salty).
Serve the dip by topping it with the prepared Pecan Dill Gremolata and grilled bread.
Adapted from The Original Dish blog