Easy and quick to prepare, this tangy dip is terrific with an assortment of raw vegetables or toasted pita bread triangles. Makes about 1 ½ cups.

1 cup plain yogurt
4 ounces feta cheese, crumbled
1 large green onion, cut into 1-inch pieces
1/4 teaspoon grated lemon peel
White pepper to taste

Combine all ingredients in food processor and puree until smooth, or almost smooth, depending on your preference. Season to taste with white pepper. Serve chilled.

Wine Pairing: Fresh white wines do the trick here, from Sauvignon Blanc to Riesling to unoaked Chardonnay.