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Ingredients
  • 8 ounces block quality feta, drained
  • ¾ cup Greek yogurt
  • 1 lemon zest
  • 2 tablespoon extra virgin olive oil, more as needed
  • 1 teaspoon Aleppo pepper, or red pepper flakes (to your taste)
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh parsley
  • 2 to 3 tablespoons toasted pine nuts, optional
  • 1 to 2 tablespoons crushed pistachios, optional
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