Whipped Feta Dip with Potato Wedges

The hardest part of this recipe is waiting for the potatoes to fully roast. You can make this as a grazing plate or use as an easy starter. 

Let's get started.

Whipped Feta Dip with Potato Wedges

8 Oz, Feta, crumbled

1/2 Cup Olive Oil

1/4 Cup Cream Cheese, softened

1 Lemon, zested and juiced

1 Tbsp. Oregano

1-2 Tbsp. Honey

2-3 Tbsp. Water

Potatoes 

10 Yukon Gold Potatoes

1/4 Cup Olive Oil

1 Tsp. Kosher Salt

1 Tsp. Freshly Ground Black Pepper

1 Tsp. Paprika

Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.

Bing a large pot of salted water to a boil. Cut the potatoes into wedges and add to the boiling water for 7 minutes. Drain the potatoes and place on prepared baking sheet. Add in the olive oil, salt, pepper, and paprika, toss to combine. Baker for 30-32 minutes making sure to flip halfway through. 

Meanwhile make the feta dip by placing all of the ingredients in a food processer. Process until smooth, about 1 minute. Place into a bowl and set aside.

Once the potatoes are done, add them on top of the feta mixture drizzle with a little bit of olive oil and a sprinkle of oregano.

Serve and enjoy.

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