Feta And Buttermilk Dip Food

CREAMY WHIPPED FETA DIP

Steps:

• 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.
• To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.

CREAMY FETA SALAD DRESSING AND DIP

Steps:

• With a fork, mash the cheese and buttermilk together until it resembled the consistency of cottage cheese.
• Add the remaining ingredients and blend well.
• Add salt and pepper to taste.
• Let sit, covered, in the refrigerator at least a few hours to blend flavors.
• If it's too thick, just add a little milk until it's the texture you desire.
• This is sooo good on a salad with fresh greens, tomatoes, cucumbers, slices of red onions, and kalamata or ripe olives.

FETA CHEESE AND GREEN ONION DIP WITH OLIVE OIL AND LEMON WITH GRILLED PITA

Steps:

• Place grilled green onions, oil, lemon juice, and zest in a food processor and process until smooth. Add the feta and garlic and process until combined and smooth. Scrape the mixture into a bowl and garnish with the additional sliced green onions.
• Heat grill to high. Brush the pitas with the remaining oil and season with salt and pepper, to taste. Grill for 1 minute per side or until lightly golden brown. Remove from the grill and cut each pita into eighths. Serve with the feta dip.

FETA-AND-BUTTERMILK DIP

Steps:

• Add all ingredients to a bowl and stir to combine; season with salt and pepper and refrigerate until chilled, at least 1 hour. Serve, or transfer to an airtight container and refrigerate up to 3 days.

FETA SNACK WITH SPRING RADISHES

Steps:

• In a medium bowl, crumble the feta. With a rigid whisk, smooth out the feta first, then add buttermilk 1 tablespoon at a time until the mixture is smooth and the consistency of a creamy dip. Spoon the mixture into a small serving bowl and top with flaky sea salt, black pepper, and olive oil. Serve with raw radishes or other crudités.

SPICY FETA CHEESE DIP

Steps:

• Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple feta cubes at a time, processing between batches until mixture until thick and smooth.
• Transfer dip to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

HERBED FETA DIP

Steps:

• Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth. Add parsley, dill, chives, mint, and pepper; pulse until they are well combined. Transfer dip to serving bowl and chill until ready to serve.

HERBED FETA DIP

Steps:

• In a food processor, combine the first 5 ingredients; cover and pulse until finely chopped. Add cheese and lemon juice; process until creamy. Serve with vegetables.

BUTTERMILK VEGETABLE DIP

Steps:

• In a small bowl, combine the mayonnaise, buttermilk and dressing mix. Cover and refrigerate until serving. Serve with vegetables.