1/2 pound mild feta cheese, diced
1/2 cup sour cream
1/4 cup plain whole milk yogurt, preferably Greek
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
2 garlic cloves, peeled
1/4 cup chopped fresh dill or 2 tablespoons dried
Salt and freshly ground black pepper to taste
Combine feta, sour cream, yogurt, olive oil, lemon juice, and garlic in a food processor fitted with a steel blade or in a blender. Puree until smooth. Scrape mixture into a mixing bowl, and stir in dill. Whisk well, and season to taste with salt and pepper. Refrigerate until ready to use.
Note: The sauce can be refrigerated for up to 4 days.