We actually had a family get together last weekend, for the first time since, well, you know. We all pinky-swore we had been self-isolating, and masking, and washing our hands and groceries, and so we agreed we could all be in the same house for a couple of days.
I made a bunch of dips and crackers and salads, which got put out for several meals and kept the cooking during the visit down to a dull roar. I made Turkish Pepper Pate, and Favosalata, and decided I needed a dairy-based dip to round out the trio. This was so quick, so simple, and didn’t call for a long list of ingredients, but none the worse for any of that.
8 to 12 servings
15 minutes prep time
2/3 cup thick yogurt
300 grams soft goat cheese
2 to 3 cloves of garlic
1 teaspoon rubbed oregano
1 teaspoon thyme
freshly ground black pepper to taste
the zest of 1/2 lemon
the juice of 1/2 lemon
150 grams drained feta cheese
Put the yogurt and goat cheese into a food processor. Peel and trim the garlic, and cut them in slices, then add them with the herbs and lemon zest. Add the lemon juice. Process until smooth.
Add the feta cheese and process until well blended but still with a fair bit of texture.
Check the thickness; you can add a little more yogurt if you think it should be thinned. Transfer to a serving dish and keep cool until serving time.
Last year at this time I made Spaghetti Nerano.