Welp, we made it.
The summer has almost wrapped up, and we’re teetering on the edge of fall. It feels like an accomplishment in itself, doesn’t it?! And even though this year looks and feels so different, one thing is for sure: We will not take anything for granted. We’ll take our picnics, even if it means social distancing and doing it with masks on. Ditto for outdoor grilled dinners and local travel and basically anything that involves different scenery than our four walls at home.
There’s nothing that gratitude can’t change, and this summer has felt like such a good reminder of that. Of the simple things. Of a slower pace. Of more time to be with people close to us. And time to do things that feed our souls, too, be it walking or hiking, or art, cooking, reading, or growing a garden for the first time. Slow is sometimes needed, even if we have a hard time letting it work its magic.
So, whatever you have to be extra grateful for this season, here’s a little something that works for almost any and all occasions, mini adventures, or just taking your social time outside this year: this beautiful whipped feta dip. So great for picnics, barbecues, or a light dinner on nights you don’t feel like cooking. Pair it with crunchy veggies of your choice, or use it as a dressing over salad, or a sauce over smashed or baked potatoes. Add in a great dry rosé or citrus kombucha, and think of at least three things you’re grateful for right now. September, here we are. Let’s enjoy every minute of it as best we can.
Whipped Feta Dip for Veggies
Makes 10–12 servings
The ultimate warm night app, this whipped feta dip is make-ahead, and goes great with any assortment of things to dip: gluten-free crackers, olives, veggies, etc. It also doubles as a great topping or sauce for grilled meats, veggies, quinoa salads, or potatoes. This dip is best when made ahead and served chilled, if you have time. When ready to serve, drizzle a tiny bit of olive oil over the top, and sprinkle with extra chopped herbs.
- 8 ounces whole milk feta cheese
- 1 cup buttermilk or whole milk yogurt
- 4 anchovy filets or 2 tablespoons anchovy paste
- ½ lemon, juiced
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 2 cups parsley leaves, finely chopped
- 2 cups cilantro leaves, finely chopped
- ½ cup tarragon leaves, finely chopped
Blend all ingredients (except the herbs) together. Add to a mixing bowl, and stir in herbs. Let chill for at least 30 minutes before garnishing and serving.