Whipped Hearts Of Palm And Feta Dip Food

WHIPPED HEARTS OF PALM AND FETA DIP

Steps:

• Puree feta, hearts of palm, salt, oil, and 1 tablespoon water in a food processor until smooth, about 3 minutes. Add dill; pulse just to combine.
• Transfer to a serving bowl, cover, and refrigerate until cold, at least 30 minutes and up to 1 day. Sprinkle with cayenne and more dill; serve, with crostini.

WHIPPED FETA DIP WITH DRIED HERB OIL

Steps:

• For the dried herb oil: In a small jar or plastic container with a tight-fitting lid, combine the olive oil, bay leaves, oregano, rosemary, and red pepper flakes, then shake well. Season the dried herb oil generously with salt and black pepper. Shake again and let stand at room temperature for 30 minutes before using.
• For the crudites: To prepare the Belgian endive, just slide your pointer finger between each leaf and the core and snap at the base. Try not to break the leaves, though, because they will go brown pretty quickly. Cut the ninja radishes into thin slices. To prepare the romanesco, hold it in a large bowl with the florets facing down. Using a knife, cut off the florets, rotating the head as you cut and letting the pieces fall into the bowl.
• For the whipped feta dip: In a food processor, combine the feta, olive oil, milk, lemon zest, and lemon juice. Puree until very smooth, about 1 minute. Season the dip with white pepper. Scrape into a shallow serving bowl. Drizzle with the Dried Herb Oil or olive oil and serve with the crudites,

WHIPPED FETA DIP

Steps:

• Combine feta cheese, yogurt, oil, lemon juice, lemon zest, and garlic in a food processor and mix until well blended and smooth. Add mint, basil, and pepper and pulse to combine.