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Feta Dip/Dressing
1 package Feta Cheese (or 1 cup crumbled, for best results buy from the olive/deli bar and crumble with a fork)
½ cup Mayonnaise (you can use light Mayo)
16oz Sour Cream (I use light, can’t really tell the difference and save some calories)
1 TBS fresh Garlic, peeled and finely diced
2 – 3 TBS Fresh herbs, washed, dried and chopped (optional)
2-3 stalks Green onions, chopped (optional)
Pepper to taste
Salt (taste before adding more salt, as feta cheese is salty)
~¼ cup cream or milk to thin out if desired. My need more if using as salad dressing, less if using as a vegetable dip.
Optional: Add a TBS of sun-dried tomatoes, 3 – 4 olives (kalamata or Spanish w/pimentos), Hot sauce or red pepper flakes, chives, roasted garlic instead of fresh, roasted red pepper, fresh spinach, carrots, etc..)
1. In a bowl, crumble the cheese (if not already). Add Mayo, Sour cream, garlic, herbs, onions. Stir to combine. OR put all in a food processor and pulse to desired consistency.
2. If too thick, add cream/milk in 1TBS quantities until you reach desired consistency.
Taste. Add pepper.
Salt is not required as the feta has salt and should season the dip nicely. If you want, add more, but not after everything is mixed together and tasted first.
This is best made the day before to let the flavors really meld. At least, should be a couple of hours in advance. Always taste before serving and adjust seasoning if needed. Go light on the salt.
Enjoy –
Nicole
