1 1/4 cups plain yogurt
1/4 teaspoon salt
10 ounces feta cheese
2 garlic clove minced or pressed
1/4 teapsoon cayenne
1 teaspoon sweet paprika
1 tablespoon + 1 teaspoon extra virgin olive oil
cured or Greek olives, optional
Directions: Place yogurt in a sieve that has been lined with a double layer of cheesecloth and let drain for 4 hours. Combine yogurt, salt and feta in a bowl; mash to a smooth paste with a fork or in a food processsor. Add seasoning and 1 tablespoon olive oil. Mix well. Spread mixture on a serving plate. Drizzle with the remaining oil and garnish with olives.
Notes: Serve this as a dip or a spread. It is good served with warm pita bread, a long French bread or with crackers of almost any kind.