I love to eat Mediterranean food, so I cook a lot of Mediterranean food. It lends itself to the veggie-heavy, whole grain meals I prefer. But all that healthy stuff needs some fat, and my favorite way to add that is feta or yogurt. Or both.
This a super simple recipe, but it tastes so good! It’s salty and fatty and creamy, and totally worthy of becoming the dip you bring to parties. You know, when there are parties again.
The Recipe
1/4 lb of feta
1/2 cup Greek yogurt
1 tbsp mayo
2 tbsp fresh dill
Salt to taste
Blend in a food processor until smooth.
Notes & Substitutions
There’s no substitute for feta, but luckily, it’s not very expensive. Trader Joe’s sells big blocks for cheap. We got ours at QFC (which is Kroger in disguise), and it was on sale at the deli. A lot of deli stuff has been on sale lately, which I think circles back to no-parties thing. In this case, we benefit. But don’t get the crumbles! They’re kind of a ripoff anyway, and they won’t blend as nicely.
You might be able to sub a smaller amount of dried dill, but I think it’s better to just sub another soft herb that you like. Basil and mint would be really delicious here. Fennel fronds would be great! I think the fresh note is important.
Depending on your feta, you might want to add a little (probably a teaspoon) lemon juice. Mine was very wet and tart so I didn’t need it, but if yours was drier you might want the liquid. Taste it and see.
It’s not much of a recipe, but the taste is big. Put it on everything: kofta, roasted eggplant, pita chips, potato chips, hamburgers. It should be a smooth, spreadable texture, which makes it easy to work with in lots of applications.
The other thing it goes really well with is dolmas, and they’re always at the deli counter calling to me. Every other week, I lose the will to refuse. We also ate it with a sort of homemade combo platter of lamb, hummus, cucumber salad, salsa verde, etc. And you can never have too many sauces for something like that.
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