New camera… feeling like a boss.
Now let’s make some feta dip, amigos.
As I mentioned in a previous post, my camera broke while I was hiking in Utah, which is why I’ve been absent for the past few
weeks… months. Ugh SORRY GUYS!
I’m back now, and just in time to post some killer Thanksgiving recipes.
I’m going to start with a Thanksgiving appetizer. It is nice and light and full of fresh herbs (some which you might already have on hand for cooking your turkey or stuffing etc…) and easy to make.
Let me tell you why this is also better than a cheese board, which you might be tempted to put out before Thanksgiving dinner too. Cheese board = lots of different things to try. How can you just try one cheese, one olive, one nut? Your guests will get full. One simple dip means that guests will try it (and love it) but it will be easier to restrain themselves.
BONUS: you can make this a few days ahead. I made this today (Thursday) for our Friendsgiving which is on Sunday. Store it in an airtight container in your garage. NO… In your fridge!
Whipped Feta Dip with Fresh Herbs
- 8 oz cream cheese at room temp
- 1 1/2 cups crumbled feta cheese
- drizzle of olive oil
- 1 clove garlic, peeled
- 2 Tbsp chopped fresh parsley (or 1 tsp dried)
- 1 Tbsp chopped fresh dill (or 3/4 tsp dried)
- 2-3 fresh basil leaves (or 1/2 tsp dried basil)
- 2 fresh sage leaves (1/2 tsp dried)
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh oregano (or 1/2 tsp dried oregano)
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- pinch of red pepper flakes
*Use as many fresh herbs as you can and sub in dried herbs when necessary.
- In a food processor, pulse cream cheese until smooth (about 10-15 pulses).
- Add feta and olive oil, and pulse about 10 more times.
- Add garlic, herbs, salt, pepper and red pepper flakes. Process until smooth and herbs are finely chopped and incorporated (scraping sides as you go).
- Refrigerate until ready to use. Serve with pita chips or crudités.