Whipped Feta Dip

Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary.

Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip.

Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.

MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.

To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted.

To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.