I have to confess, these past few days I’ve felt pretty uninspired with cooking. You would think that’d be impossible considering how much of my time is spent thinking about and even dreaming about food, but it happens.
Oh, there are artichokes and asparagus and all manner of tempting produce in season at the moment, but sometimes the truth of the matter is there are many days when the last thing I want to do is cook. So this is the general course of events on those days: my stomach rumbles, I go to fridge, open the door, and sigh. A few bites of leftovers here and there, a couple slivers of cheese, a few nuts, maybe a few berries if I’ve got some and I call it a meal. Oh, and this dip.
This is my go-to dip. Smooth and creamy, this is the sort of thing I could sit down and make a meal of. I have a thing for feta. I’ll put it on any and everything, it’s salty and creamy and just so good.
The tangy, salty flavor of this whipped feta dip is like a taste of the Mediterranean. Its origins are Greek inspired with a bright kick of lemon, that I finish with a fresh mint and parsley pesto.
Incredibly smooth and airy, it’s a good starting point for a dinner party or even an entire meal. Serve it with pita bread or with almond crackers (as I did) and a side of cucumbers lightly dressed in lemon juice and olive oil. For a one bowl meal, pile crackers into bowl, scrape mint pesto feta dip onto said crackers, spoon cucumbers on top and dig in.