Monday, January 16, 2012

Quick Feta Dip with Watermelon Radishes

Want to get your kids to eat their veggies?  Try buying veggies that are just so interesting and pretty that they can't resist.  Like these radishes.  Then give them something creamy and delish to dip the veggies in. 

Wait, radishes?  What am I talking about- who munches on radishes?  Trust me, if you had these, you'd be munching on them all day long. I found these beauties at the bottom of my CSA box last week and at first glance they were nothing special.  But one slice into them and I found out why they're called watermelon radishes.  Man, just look at that color!

And these radishes are a little sweet without that sharp radishy bite at the end.  I actually like them and I'm not a big radish fan, so that's saying something.  They're crunchy and mild and just right for dipping.  So that's what we did.
This feta dip is the opposite of the radishes.  It's creamy and sharp- the perfect foil for it's pink striped companion.  In fact, I'd dare say the dip is mildly addictive.  I sliced up some cucumbers as well as the radishes for the less adventurous eaters and they worked beautifully in the dip as well.  I'd be hard pressed to think of a veggie that wouldn't work well with this creamy feta goodness.

Did I mention that the dip takes about three minutes to make?  What more can you ask for?

Quick Feta Dip
Adapted from Bon Apetit

The original recipe called for dill, which I am not a fan of, so I subbed in fresh oregano and mint.  I can see how the dill would work in the recipe, so try it if you like it.  Let me know how it comes out, would you?  Oh, and you may think the pine nuts are just for garnish, but I really liked their flavor with the dip.  I missed them once we got past the first layer.  Be generous when sprinkling them on.

3 tbs fresh herbs, such as dill or oregano and mint (I used about 2 tbs oregano and 1 tbs mint)
2 tsp lemon zest
1 tbs lemon juice (or more to taste)
1 1/2 cups crumbled feta (about 7 ounces)
1/2 cup sour cream
1/2 cup milk
2 cloves garlic
2 tbs toasted pine nuts

By food processor:
Toss all the ingredients in the bowl of your food processor.  Pulse until creamy and well combined.  Taste for lemon, adding more juice if you find it necessary.  You can thin out the dip with a few drops of milk if find it too creamy.  Refrigerate until you are ready to serve.  Sprinkle with the pine nuts immediately before serving.

By hand:
Get out a good knife and chop, chop, chop those herbs and the garlic.  Set them aside.

In a medium bowl, mash the feta with a fork.  Mash it really well for a creamier dip and less for a more chunky dip.  Add in the rest of the ingredients and stir or whisk until incorporated.  Taste for lemon, adding more if you desire.  Refrigerate until you are ready to serve.  Sprinkle with the pine nuts immediately before serving.


  1. Replies
    1. Thanks Marina! That means a lot to me considering that your posts and photographs are always gorgeous!