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Sunday, July 10, 2011

Feta Dip

If you're not a fan of fresh garlic, this is not the dip for you.  If you think fresh garlic is just okay, you will not like this dip.  If you have a date planned within the next four days, you do not want to consume this dip.  If you will be around any other human beings in the next two days, skip the dip.  If your significant other is repulsed by the smell of garlic, either pass on the dip, or plan on sleeping outdoors for a couple days.

If you think fresh garlic was created for your taste buds alone, you should make this dip.  If you enjoy eating so much fresh garlic that it is literally emanating from your pores, this dip is your new best friend.

Rule #1 for eating this dip:  Everyone around you must also be eating the dip.  Trust me.

Dip warning:  If the time has come for you to prepare and consume this dip, you should know it is highly addictive.  You will have no control over the amount that you eat.  You will be digging through the cupboards and fridge for things to dunk in the dip.

Preferred dunkers are:  Any type of vegetable.  Crackers.  Bread.

Acceptable emergency dunkers are:  Heels from the loaf of bread that you were going to feed the birds.  Fingers.

I will now share the magical recipe of goodness.

Feta Dip

Feta
Sour cream
Garlic
Olive oil



You may make as little or as much as you like.  
Use equal parts feta and sour cream.

Today, I used 15 cloves of garlic.
In my defense, some of them were small.
But you're not lookin' for a hint of garlic flavor here.
You want the initial bite to burn.
Yep, garlic is spicy in large quantities.
If you're afraid, start with less.  
You can always throw a few more in at the end.

Put your peeled garlic cloves in a food processor and process until finely chopped.


Add your feta.  
For this amount of garlic, I used about 3/4 of a pound of feta.
Eyeball the same amount of sour cream.


Process to combine, streaming in olive oil while machine is running, to a thick, creamy consistancy.
The amount of olive oil will depend on the feta you use.  
Some is thicker than others.
You want just enough to make everything come together.

Transfer dip to a serving bowl.



Cover with plastic wrap and refrigerate for several hours or overnight.

I love this dip no matter what it's on, but it's amazingly good smeared onto a croissant with sliced avocado.

Head on back and see how we ate it for dinner tonight.





2 comments:

  1. Bahhaa! I like rule #1. That is also my rule when I make hummus..hummus breath is not the best either..but if EVERYONE is eating eating it who cares...or who notices :) This sounds pretty amazing..and paired with avo...yes please!

    ReplyDelete
  2. So funny! I love garlic and feta! Visiting from Spunky Junky

    ReplyDelete

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