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Bulgarian feta is creamier than its traditional Greek counterparts, making for a rich cheese dip that’s great with everything from veggie platters to grilled chicken.

Michael uses this as a topping on his Potato-Leek Latkes along with Apple Amba, a chutney-like sauce, and Herbed Labneh, a rich yogurt-cheese.


  • 1/2 cup heavy cream
  • 1 clove garlic, minced
  • 1 cup crumbled Bulgarian feta
  • 1 tablespoon za'atar
  • Olive oil, for drizzling


Serves: 4


Purée the cream and garlic together in a food processor. Add the feta and process just until smooth. Spoon onto a serving plate, sprinkle with za'atar, and drizzle with olive oil as desired.