Want easy? Throw together in 2 seconds? More time to spend with those that you love and do what is important and spend time with those you love? Then enter this quick, easy and fantastic dip. You can make this a day ahead, sure, but it is so light and fluffy and fabulous right after making it. If you must prep ahead, be sure to leave out for about an hour prior to serving, and whip in a spoon full or two of sour cream prior to serving. Hold off on the garnish too, obviously if you are prepping or making ahead.
Serve this with Stacy’s pita chips, or can even serve with veggie sticks (carrots, cukes, cauliflower) for a keto version or low-carb. Can be easily made into a double batch too for larger gatherings.
As always, so much love coming from our kitchen to your home. Stay safe and take care of one another.
Sayre's Creamy Lemon + Feta Dip
Cook Time: 5 Minutes
Overall Time: 5 Minutes
- 1 Bottle of your favorite pagne or white wine, iced down SUPER cold
- 6 oz. cream cheese, brought to room temperature
- 12 oz BLOCK of feta cheese, cubed
- 1 medium lemon, juiced, then zest the skin
- Kosher salt + freshly ground pepper
- 1 small clove of garlic
- 3 Tbsp of extra-virgin olive oil
- Pita chips or veggie sticks for dipping (or BOTH!)
PREPARATIONS & INSTRUCTIONS
-Ice down a fantastic bottle of bubbles or white wine. There is going to be a lot of finger-lickin’ while making this recipe, and the bubbles or white just blends beautifully 😊 Pop the cork, relish in the beautiful noise it makes (one of the best on the planet)…pour a glass. Take two, full sips prior to starting cooking. Give thanks. In the food you are about to cook, the family you have that will love it, the home and kitchen you are in to prepare this meal…and so many other good tidings. Now. Get to cookin’. (this step is crucial, don’t skip it)
-Using a food processor, throw in the clove of garlic first to ‘season the bowl’. If you do not have a food processor, can mince or press.
-Next in bowl, combine cubed feta, cubed room temperature cream cheese and olive oil until light and fluffy.
-Add lemon zest, juice + salt and pepper to taste (course kosher salt is best)
-Transfer to a pretty serving bowl and garnish with minced parsley, a fun drizzle of olive oil and fresh cracked pepper. Paprika also looks gorg too when sprinkled on top.
-For best presentation and texture, serve right away, but can be done a day or two ahead of time. Just let come to room temperature for about an hour prior to serving (gauge it…) and whip up with a spoonful of sour cream or some more olive oil prior to serving. Can be kept in fridge for up to 5 days.