Lemon feta dip

Lemon Feta Dip via my ipod

Sam and I went to the farmers’ market this morning and I happily sampled some foods from a vendor I hadn’t seen there before.  I tried falafel for the first time and was really happy that Sam was game to try it too, even though he didn’t like it.  I also sampled a delicious feta dip with roasted tomatoes that immediately reminded me of this lemon feta dip I found at Sweet Paul earlier in the summer.

I had some feta cheese and a bag of lemons in the fridge at home, and we picked up some zucchini and tomatoes at the market, so I was all set.  Thankfully, this dip was quite delicious and made the annoying experience of making it worthwhile.  Let me share.  First I tried blending the dip in the actual blender, but it’s got no chutzpah, so I finally switched to my small food processor and had much better luck.  In the meantime, I had brushed zucchini, tomatoes, and pita bread with olive oil, salt, and pepper and started grilling them.  Then a thunderstorm came through.  With a bit of hail, which the kids loved.  Mm-hm.  And I have food on the grill.  Needless to say, it was incredibly annoying (and wet), but the end result was delish so I’ll get over it.

Oh, my Claudia has recently discovered a love of photography, so when I tried to take a photo of the finished dish, I had a dead battery.  Sigh.  I used my ipod instead, so I hope you trust me that the dip tasted really good, even though it doesn’t look amazing in the photo.

{one year ago:  tres leches cake}
{two years ago:  featured interview at Givers Log}

Recipe:  Lemon Feta Dip

(from Sweet Paul)

8oz feta cheese, crumbled
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1 clove garlic, chopped
6 tablespoons olive oil+ extra for serving
fresh thyme

Place feta, lemon zest and juice, garlic and olive oil in a blender and blend until smooth.
Spoon into a bowl and drizzle with a little olive oil and sprinkle with thyme.
Serve with grilled tomatoes and grilled pita bread drizzled with olive oil, salt and thyme.