I serve Feta Yogurt Cheese Dip most often as an appetizer with pita wedges and marinated olives. If I have a batch in the fridge, I can't resist spooning it on a Triscuit and topping with a fat olive. I also love using it as a spread in pita pocket sandwiches. Substitute your favorite herbs in any combination. This recipe was adapted from Mark Bittman's Feta Cheese Dip in How to Cook Everything. Bittman suggests squeezing in a bit of fresh lemon juice, which is a nice addition.