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

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

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. 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. When ready to serve, season to taste with salt and pepper and garnish with the sliced scallion.
4. Heat your grill to high.
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.

scallions, scallion, extra virgin olive oil, lemon zest, lemon juice, feta, salt, fresh ground black pepper, pocketless pita breads

Taken from www.food.com/recipe/feta-and-scallion-dip-with-olive-oil-and-lemon-bobby-flay-426781 (may not work)