This month, we’re featuring delicious dips, spreads and sauces. Today’s recipe is from Paul Lowe’s gorgeous new cookbook Sweet Paul Eat & Make. I’d love to serve this when friends come over, wouldn’t you? It’s really easy to make but so, so good. Here’s how to whip it up at home…

Feta and Lemon Dip
by Paul Lowe, author of Sweet Paul Eat & Make

Serves 4

This is one of the simplest recipes ever. Just a few ingredients, two minutes in the food processor, and voila, you have the most amazing dip. I’ve even used it as a topping for baked chicken or white fish.

You’ll need:

7 oz. feta cheese (about 1 cup crumbled)
1 tbsp. grated lemon zest, plus more for garnish
1–2 tbsp. fresh lemon juice
1 garlic clove, minced
6 tbsp. extra-virgin olive oil, plus more for serving
Pinch of red pepper flakes
Crudités, chips, toasts or pita crisps, for serving

Place the feta, lemon zest, 1 tablespoon lemon juice, garlic and olive oil in a blender and whir until combined but still slightly chunky. It’s dense, so you may need to stir it with a fork once or twice. Taste, and if it’s too salty add more lemon juice.

Spoon into a serving bowl, drizzle with a little oil and sprinkle with a pinch of pepper flakes and some lemon zest.

Serve with crudités, chips, toasts or pita crisps.

Thank you so much, Paul! Your book is beautiful.

P.S. More best recipes, including ricotta, honey and provolone crostini and garlic bread.

(Excerpted from Sweet Paul Eat & Make, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photos © Alexandra Grablewski)