It’s a formidable scent.
It stings the nostrils… In a good way.
Smells usually associated with pleasant morning time manga – bacon, pancakes, muffins, etc.
And why do I bring that up, because feta was the smell habitually wafting from our kitchen. My mother loves feta, especially in her morning eggs. Thusly, I maintain a love/hate relationship with this dairy diva, as my mind still reels as to why it’s in my mornings.
She comes out like a champ in this recipe, however. Tang and zip. Fresh and different. This dip is sure to add an air of sophistication to your GameDay Fare.
You know I love to pass along a recipe that’s simple, and this definitely fits the bill. Throw in the food processor, pulse, bam, dip!
I also love to pass along any opportunity to save a dime, so let me share this: any kind of cheese – Parm, Cheddar, Feta, is sooo much cheaper if you can snag it from your salad bar section in the grocery store. Don’t get too crazy, you don’t want them to catch on!
Creamy Lemony Feta Dip
2 cups crumbled feta cheese
1 cup sour cream
2 tablespoons chopped scallions
2 cloves garlic, minced
zest of half lemon
1/2 lemon juiced
1 tablespoon Extra Virgin Olive Oil, plush more for garnish
1/2 teaspoon dried parsley
1/2 teaspoon dried marjoram
1/2 teaspoon fresh thyme, plus more for garnish
1/2 teaspoon red pepper flakes
fresh ground pepper
salt, to taste
In the bowl of a food processor combine feta, sour cream, scallions, garlic, lemon zest, lemon juice, EVOO, parsley, marjoram, thyme, red pepper flakes and pulse several times.
Taste, and add salt and pepper to taste.
Garnish with additional EVOO and thyme and serve immediately with your delivery method of choice – bread, crackers, pita, or vegetables. Or cover and refrigerate for up to a day.