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