Whipped feta dip
We made this as part of our snacks and football spread this week for crudite and crackers. It was made with two garlic cloves and kiddos thought it was "spicy." There's nothing spicy in it so I'm assuming it was that. I'll make it with one clove for them but if it's for me or others, you better believe that I'll do two. Keeps the vampires away.
8 ounce block of feta
1/2 cup sour cream
1/2 cup mayo
zest from a lemon
1 or 2 cloves of garlic, chopped
1/4 tsp each dried dill, oregano, and thyme
1/8 tsp salt
1/4 tsp black pepper
1/8 tsp red pepper flakes plus more for serving
EVOO for serving
Blend everything up in your food processer until smooth
To serve, drizzle with EVOO and more red pepper flakes
Can be made ahead and stored in the fridge for up to three days. The texture right from the fridge is more spread than dip so let it warm to room temperature for an hour to soften.
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