Important Things

I know, two posts in one week. I can barely get one posted each month, but today I'm very busy avoiding all of the important things I should be doing so I've got time. Instead, we went for a run (gasp!), stopped at the market, and went out to breakfast. I then worked in the garden and uploaded some photos. When I came across the feta and herb dip I just had to tell you about it.

This is a basic creamy dip, but made much more interesting with the addition of feta and plenty of fresh herbs. Since we now have a kitchen garden (!!) I was able to walk out the door and choose from the lot. In addition to the scallions (from the market, ours aren't big enough yet) I added mint, basil, and parsley.

Although there's plenty of herbs outside, there's not much else. The strawberries are growning, but still green. There are a few snow peas that are mature, but not enough for an actual meal. I'm sure it doesn't help that I've been eating them off the plant each time I go by. Once they're all grown, I'm sure they'll be good with this feta and herb dip.

Feta and Herb Dip

I like this served with fresh vegetables that have been blanched quickly and shocked in an ice bath. Sturdy potato chips aren't so bad either. Sometimes I add a drizzle of olive oil as well. This is a quick dip for when guests drop in.

8 ounces feta, crumbled (I like French feta)

8 ounces cream cheese, at room temperature,

1/4 cup mayonaise

1/2 cup sour cream or Greek yogurt

4 scallions, roughly chopped

1/2 cup of green herbs, roughly chopped

salt and pepper to taste

Add all ingredients to food processor and pulse to combine 15-20 times, scraping down sides as necessary

If too thick, add about a tablespoon of milk or cream to thin to desired consistency

Keeps in the fridge for 2-3 days