Yes, I know that most people think that feta cheese is only paired with watermelon in the horribly overdone watermelon salad that’s slapped onto nearly every restaurant menu in the summer. I’m surprised that it isn’t being served up at Starschmuk’s at this point. But really…is that the best we can do with feta cheese? I say NO! This creamy and tangy feta vegetable dip is so delicious, and versatile, I think it will become your new favorite salad dressing, topping for crab cakes and pretty much anything you want to add a tangy and refreshing zip to. ANYTHING.
I hope you don’t think you’ve gone through a time warp when you look at these photos on today’s post. I’ve been reading a bunch of old cook books and I think they have subconsciously taken over my brain. Is it just me or do these pictures look like I ripped them straight out of the Betty Crocker cookbook?
I’ve already posted a couple of summer salad dressing recipes for your salad munching pleasure, but this feta recipe is just as comfortable being a vegetable dip as it is being spooned over a huge pile of salad greens.
It’s taken me a long time to become a fan of feta cheese. It’s just a little too salty and briny for my liking. I suppose I’m still not a huge fan of the traditional Greek feta cheese, but I have found that French feta is a bit milder and have fallen head over heels in heavy like with it. Which means I’m okay with “going with” French feta, but I’m not about to marry it or anything. (I may have had too much coffee this morning.) You can subdue some of the saltiness in the Greek feta by soaking it in clear water for a bit too, but fortunately I have a Mediterranean store that carries 4 or 5 different types of feta…so I just buy the stuff I like.
This dressing came up because I was looking for something like a Ceasar salad dressing and a ranch dressing, but neither one of those was quite doing it for me. Besides, who couldn’t use more salad dressing recipes? So while I’d like to claim that this stuff is on the sophisticated side, it’s not so grown up that your kids won’t love it too (probably, how would I really know…I don’t have kids). But it’s got a lot of flavors and it’s not heavy on the strong feta flavor that might make them turn their noses up at it.
Right after you whip up this feta dressing, you can drizzle it over your salad. Pop it into the refrigerator for a couple of hours and it will thicken up into the perfect consistency for a vegetable dip. To use it as a dressing, I just let it warm up a bit and stirred it with a fork, but you could also add a bit of water or more olive oil to loosen it up.
I haven’t been able to stop using this vegetable dip/salad dressing on all kinds of things since I made it. While it’s got a lot of Greek flavors to it (feta, yogurt, lemon, mint, olive oil) when everything is blended together it’s really got a versatile flavor. I’ve noticed that if you can use ranch dressing on it, you can use this feta dressing on it. Plus, this vegetable dip is a lot better for you than those bottles of ranch dressing. Can you actually pronounce all of those things in that bottle?
This recipe doesn’t make a huge batch, so you should have no trouble using it up before it goes bad in your fridge. Besides, aren’t you eating all kinds of vegetables right now?
What will you use this on?
- 2 Ounces Feta Cheese
- 2 Tablespoons Plain Greek Yogurt
- 1 Teaspoon Honey
- ½ Clove Garlic (minced)
- Zest of ½ Lemon
- 1 Tablespoon Fresh Mint (finely chopped)
- 1 – 1½ Tablespoons Unfiltered Olive Oil (or extra virgin olive oil)
- 1 Teaspoon Freshly Squeezed Lemon Juice
- Freshly Ground Black Pepper
- Add all ingredients into small food processor, or blender, and puree until everything is smooth and creamy. The amount of oil you add depends on how thick or thin you like it.
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