April 2024:
RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, KATE DAVIS
Enjoy this fabulous dip from Kate Davis, our new Culinary Director. She made this whipped feta dip for our meeting with culinary volunteers, and I thought it was very, very good. Try it and see what you think!
Kate’s Creamy Whipped Feta Dip
Ingredients
- 8-oz block feta cheese
- ½ cup sour cream
- ½ cup mayonnaise, best quality such as Hellman's or Duke's
- Zest from 1 lemon (about 1 teaspoon, packed)
- 1 small clove garlic, chopped
- ¼ teaspoon dried dill
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme ⅛ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon crushed red pepper flakes, plus more for serving
Instructions
- Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.
- MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.
- To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted.
Notes
For serving:
- Toasted sesame seeds
- Extra virgin olive, for drizzling
- Toasted pita wedges (or pita chips) and/or sliced vegetables