Bulgarian feta is creamier than its traditional Greek counterparts, making for a rich cheese dip that’s great with everything from veggie platters to grilled chicken.
Michael uses this as a topping on his Potato-Leek Latkes along with Apple Amba, a chutney-like sauce, and Herbed Labneh, a rich yogurt-cheese.
Purée the cream and garlic together in a food processor. Add the feta and process just until smooth. Spoon onto a serving plate, sprinkle with za'atar, and drizzle with olive oil as desired.