I am unapologetically a girl who loves cheese.
Goat cheeses, Bloomy Rind Cheeses, Chocolate Covered Cheeses. There are few cheeses I’ve met that I dislike, though I admit there are a select few that aren’t exactly my favorites. Feta cheese happens to be one of those cheeses. In the 3+ years I’ve had this blog I’ve only featured two recipes that included feta: Pasta Baked in Yogurt and Artichoke, Spinach, and Feta Stuffed Shells. I know I’m in the minority in the food blogging world for thinking so, but I’m not a huge fan. With its crumbly texture and its briny punch it just doesn’t hold a candle for me to a creamy Brie or a piquant blue.
But I will admit that in the right recipe, like this Sun Dried Tomato-Feta Dip, feta rocks.
This dip begins with a simple base of greek yogurt and cream cheese flavored by sun dried tomatoes, pine nuts, basil, garlic, and of course, feta cheese. In this case, its salty-savory bite works to its advantage, balancing out the sweetness of the tomatoes and the richness of the cream cheese.
It’s the kind of dip that makes a feta lover out of even a skeptic like me. It’s as perfect spread on a sandwich (I know from personal experience it is fantastic when paired with fresh mozzarella slices and heirloom tomatoes on wheat bread) as it is as a vegetable dipper. I’ve already made it twice in the past couple of weeks as an easy appetizer option. It’s so rich, creamy and flavorful that no one will know that all you had to do is dump a bunch of ingredients in the food processor.
Adapted from Bon Appetit
Yields about 2 cups
-1 8-ounce tub whipped cream cheese spread
-1/2 cup greek yogurt (I used 2% fat)
-3 tablespoons toasted pine nuts
-2 tablespoons (packed) chopped fresh basil
-7-ounces feta cheese, crumbled
-1/3 cup chopped drained oil-packed sun-dried tomatoes
Place cream cheese, yogurt, pine nuts, basil and garlic in processor. Blend, using on/off turns, until combined. Add feta cheese and sun-dried tomatoes and blend, using on/off turns, until combined but still chunky. Transfer spread to bowl. (Feta-pine nut spread can be made 3 days ahead. Cover and refrigerate.)