-In from Daisy, our resident foodie: Feta and Lemon Dip -
Feta, the firm, yet crumbly cheese from Greece, is transformed into a smooth and tasty dip, with the texture and tanginess reminiscent of hummus. Once you make it, it will become one of your favorites. Trust me! The bold combination of flavors – salty feta, zesty lemon, and smooth extra-virgin olive oil, with its rich olive flavor and peppery finish, is absolutely delicious. Best of all, it is simple and so easy to make. Pita chips are expected with this dip, but it is also good served alongside olives, carrots, radishes, cherry tomatoes, and bell peppers.
Use any leftover feta and lemon dip as a sauce for pasta or spread it on a sandwich or pizza. For a quick savory appetizer, spread some of this feta lemon dip on a lightly toasted crostini and top with tomatoes and fresh herbs like basil, oregano, or parsley.
Feta and Lemon Dip Serves 4 - Ingredients: 8 ounces feta cheese, crumbled 1 1/2 tablespoons grated lemon zest 2 tablespoons lemon juice, or more to taste 1 small clove garlic, chopped 6 tablespoons extra-virgin olive oil 1 tablespoon fresh thyme leaves freshly ground black pepper 1 to 2 tablespoons extra-virgin olive oil, for garnish fresh thyme leaves, for garnish - Method: Place feta, lemon zest and juice, garlic, extra-virgin olive oil in the work bowl of a blender or food processor and blend until smooth. Taste and add more garlic or lemon juice, if needed. Season with thyme leaves and freshly ground black pepper and blend to mix all the ingredients. - Transfer into a bowl and drizzle with more olive oil and scatter the remaining thyme leaves. Serve with pita chips, carrots, cherry tomatoes, bell peppers, radish slices, and pitted olives. -• Adapted from Sweet Paul