Morgan wiil be cooking this up at the 2025 MN Garlic Festival
Serves 12 as an appetizer | Serve with warm pita wedges
Ingredients
- 2 bunches scallions (about 16–18), trimmed
- 1 large head garlic, top sliced oU to expose cloves
- olive oil, for drizzling
- 2 cups crumbled feta (sheep’s milk preferred, packed in brine)
- ½ preserved lemon, pulp removed, peel finely minced (about 1 tablespoon) or 1 tablespoon
preserved lemon paste - zest of 1 lemon
- juice of ½ lemon
- ¼ teaspoon cracked black pepper (optional)
- warm pita bread, for serving
Directions
- Place your Clay Coyote Flameware Grill Basket on the grill over medium-high heat.
- In the basket, drizzle scallions and garlic with olive oil.
- Grill scallions until charred and soft, turning occasionally (about 8–10 minutes).
- Grill the garlic until soft and golden, about 20–25 minutes. Remove and let cool.
- In a food processor, combine the feta, lemon zest, lemon juice, and preserved lemon.
- Squeeze out the roasted garlic cloves and add them in.
- Roughly chop the scallions and toss those in, too.
- Blend until smooth and creamy. Add 1–2 tablespoons olive oil (or water) to loosen the
texture, if needed. - Finish with a sprinkle of cracked pepper.
Notes:
- Serve warm or chill for an hour for a creamier texture.
- Make up to 2 days in advance; store in an airtight container.
- This dish pairs beautifully with grilled veggies, fresh crudité, or even spread on sandwiches.
- The Clay Coyote Flameware Grill Basket gives a rich, fire-kissed flavor.
- For dairy-free, swap in plant-based feta.
