1 1/4 cups Greek yogurt, drained in a paper-towel lined sieve for 4 hoursSalt10 ounces feta cheese2 garlic cloves, minced1/2 to 3/4 teaspoon cayenne1 teaspoon sweet paprika1 tablespoon plus 1 teaspoon extra-virgin olive oilImported black olives as a garnish
Place the yogurt, 1/4 teaspoon salt, and the feta in a bowl and mash together with a fork to make a smooth paste. Add the garlic, cayenne, paprika, and 1 tablespoon olive oil and mix well. Alternately, this can be pureed in the food processor or blender.
Spread the puree on a serving plate. Drizzle with the remaining 1 teaspoon olive oil and garnish with olives.
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