I like simple dishes that look and taste fancy. Dips are one such dishes that go very fast in a party. All you need is a blender or food processor to quickly blend the ingredients and voila –you get this wonderful creamy tasty dip that can easily be paired with pita triangles or unsalted crackers or better yet a crunchy toast.
This recipe is an adapted version of Sommer’s Feta Dip. We liked the spread on a simple toast and emptied the bowl as it served diligently as an after school snack. Kudos to the dip that I got a good job stamp from my kiddo for making something she liked.
Needless to say this dip is a Greek recipe which is rich in garlic and herbs. I reduced the amount of garlic in the recipe as I felt too much garlic and I would end up needing a gum or mint before opening my mouth.
- Ricotta Cheese -- 1/2 cup
- Feta Cheese (Crumbled) -- 1/3 cup
- Garlic -- 1 small pod (peeled and smashed)
- Olive oil -- 4 Tbsp
- Dried Oregano -- 1/2 tsp
- Black Pepper -- to taste
- In a food processor, blend ricotta cheese, feta cheese, garlic, oregano and pulse until well combined. With the spout on the processor open, add olive oil with the processor running.
- Scoop the spread in a bowl and combine black pepper. Refrigerate until ready to be served.
I strongly suggest that you serve the spread with unsalted crackers, pita triangles or toast. Even though I served the spread topped with fruits, my kids liked them without the fruit toppings. Red bell peppers can be added as per the original recipe. Hot sauce or red chili flakes can also be added if preferred hot. Kalamata olives can be added for garnish along with finely chopped spring onions.
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