Friends, you should be very angry with me. I’ve known about this herbed feta dip — this tangy, fresh, salty, creamy dip — for months, and haven’t yet told you about it. Nila brought it to our Super Bowl party, and even among the loaded nachos and Sriracha wings, the dip was the showstopper.
It’s so simple: simply blend a block of feta with a bunch of fresh herbs (I used parsley, mint and dill), a squeeze of lemon, a hefty pinch of red pepper flakes and a bit of the feta brine. But the end result is much much more than the sum of its parts, so bright and flavorful and absolutely perfect with a crudité platter. (Though we had it with kettle-cooked chips and it was equally amazing.) It is spring snacking at its finest, and needs only a glass of rosé and perhaps some sunshine to really sing.
Now’s the part where I apologize for my absence, blame it on the usual suspects (work, life, an amazing somewhat-impromptu bucket-list-crossing-off trip to Harry Potter World that was everything child- [and, let’s be honest, adult] me ever wanted). I’m hitting the road again on Thursday to cross another location off my “must” list: London. To say I’m excited would be a massive understatement — I’ve been dying to go to London forever. Hopefully when I come back, we’ll all be peak spring, and if we’re really lucky, that includes a big bowl of herbed feta dip for dinner.
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PinIngredients
- 8 ounces feta (reserve the brine)
- 1/2 cup roughly chopped fresh flat-leaf parsley
- 1/2 cup roughly chopped fresh mint
- 2 tablespoons roughly chopped fresh dill
- 1 tablespoon fresh chives, chopped
- juice of half a lemon
- 1/2 teaspoon crushed red pepper flakes
- freshly ground black pepper
Instructions
- In a blender or food processor, combine all of the ingredients with 2 tablespoons of the feta brine. Blend until smooth, adding additional brine (you may need 1-2 tablespoons) until the dip comes together.
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