Feta and Scallion Dip With Olive Oil and Lemon (Bobby Flay)

• scallions, dark green and pale green parts only, chopped↗12
• scallion, thinly sliced for garnish↗1
• extra virgin olive oil, plus extra for brushing the pitas↗1⁄4 cup
• grated lemon zest2 teaspoons
• fresh lemon juice↗2 tablespoons
• feta, crumbled↗1 lb
• salt, to taste↗
• fresh ground black pepper, to taste↗
• pocketless pita breads↗6

Step-by-step instructions

1. 1

   Combine the chopped scallions, oil, lemon zest and lemon juice in a food processor and process until smooth. (If you don't have a food processor, you can use an electric mixer or a wooden spoon instead, but the dip will not be as smooth). Add the feta and process until smooth.

2. 2

   Scrape the mixture into a serving bowl. (The dip can be made up to this point a few hours in advance, covered and kept refrigerated). Bring to cool room temperature before serving).

3. 3

   When ready to serve, season to taste with salt and pepper and garnish with the sliced scallion.

4. 4

   Heat your grill to high.

5. 5

   Brush the pitas with a little oil and sprinkle with salt and pepper. Grill the pitas for 1 minute on each side, until lightly browned. Remove from the grill and cut each pita into 8 wedges for serving. Serve warm with the dip.