2 cloves of garlic, minced or 2 teaspoons minced garlic, jarred
4 tbsp olive oil, divided
1/2 tsp red pepper flakes
1/2 lemon, zested and juiced
Heat 2 tablespoons of olive oil in a small sauté pan. Add minced garlic and red pepper flakes and immediately remove pan from the heat. The garlic should sizzle when it hits the pan, however, you do not want it to get brown.
In a food processor, puree Violife Creamy and Violife Feta style block together.
Add remaining 2 Tablespoons olive oil, zest and juice from lemon, and the garlic pepper oil that was set aside. Pulse until combined.
Transfer dip to a serving bowl and garnish with chopped chives or pepper flakes, if desired. Serve with pita chips, or bread.