Crumble the 8 oz block of feta into large pieces. In a food processor, combine the crumbled feta, 4 oz softened cream cheese, and 1 cup Greek yogurt. Pulse to combine until mostly smooth.

Add Flavor

Add 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp Aleppo pepper (or crushed red pepper), 1 tsp harissa paste, 1 minced garlic clove, and 1 tbsp chopped fresh dill to the processor. Pulse and scrape down the bowl until the mixture is creamy and evenly spiced.

Adjust Seasoning & Texture

Taste the dip. Add up to 2 tbsp water, 1 tsp salt, and 1 tsp freshly ground black pepper as needed to reach a spreadable, slightly thick but spoonable consistency and balanced seasoning. Pulse briefly to incorporate.

Finish with Green Onion

Transfer the dip to a shallow serving bowl. Thinly slice 2 green onions and scatter most of them over the top, reserving a pinch for the final garnish. Drizzle 1 tsp olive oil over the surface for shine.

Roma Fruit, Burrata Basil Tomatoes Salad

Prep Tomatoes

Wash and pat dry 3 Roma tomatoes. Halve or quarter them depending on size and place them on a small serving plate or bowl.

Assemble Salad

Tear the burrata into bite-sized pieces and nestle them among the tomato pieces. Scatter torn basil leaves over the tomatoes and burrata.

Dress Salad

Drizzle 2 tbsp extra-virgin olive oil and 1 tbsp balsamic glaze evenly over the salad. Season with 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper. Let sit for 2–3 minutes so flavors meld.

To Serve

Warm 4 pita breads (in oven at 350°F/175°C for 5 minutes or in a skillet) and cut into wedges if not already prepared.

Place the spicy feta dip bowl on a serving platter. Spoon the Roma fruit, burrata basil tomato salad into a small bowl or arrange beside the dip. Scatter the reserved green onion slices over the dip and finish both dishes with the remaining drizzle of olive oil.

Serve immediately with warm pita wedges for scooping. Recommend 2–3 tablespoons of dip per person as a guide.