So, this dip is what I mistook for whipped cream the other night. Yes, I brought this to sandwich between layers of strawberry shortcake and strawberries. In my defense, it didn’t have the garnishes in it yet – it was just white. But trust me, it’s much better served with crackers than with chocolate sauce.
This is a great recipe to have in your repetoire because it has few ingredients and takes next to no time. It also tastes really good and can be made one day ahead. It’s a lovely place to put all those gorgeous radishes you are seeing at the farmer’s markets.
One Year Ago: Feta and Ricotta Cheese Skillet Pie
Adapted from The Martha Stewart Living Cookbook, The New Classics
Martha tells you to make your own pita chips here but I simply ran out of time. I brought my clients store-bought pita chips instead. Another change I made was to use more yogurt (a full 7 oz. container instead of the 1/4 cup she called for) to eliminate the need for olive oil in the spread.
1 package sheep’s milk feta cheese (7 or 8 ounces), coarsely chopped
1- 7 oz. container Greek yogurt (DT: I used low fat)
2 tbsp. fresh lemon juice
3 tbsp. coarsely chopped fresh flat-leaf parsley
4 radishes, quartered and thinly sliced
Pulse the feta, yogurt, and lemon juice in a food processor just utnil the mixture is thick and spreadable, about 10 pulses. Transer to a medium bowl, and stir in the parsley and radishes. Serve with pita chips or crackers. (The dip can be made, without the radishes and parsley, 1 day ahead. Cover and refrigerate. Add parsley and radises just before serving.)