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A&E >  Food

Dorothy Dean presents: It’s Greek (feta dip) to me for Super Bowl party entertaining

By Audrey Alfaro For The Spokesman-Review

Super Bowl is fast approaching, and I waste no time planning my favorite part of that Sunday: the food.

Finger foods are the best for obvious reasons: They’re easy to make, and you can eat them without putting your beer down (#winning).

Wings, wraps, sliders, chips and, of course, dips.

Whether they’re hot and cheesy or cold and creamy, dips are the quintessential game-day snack.

With flavors of the Mediterranean, this creamy Greek feta dip is tangy, savory and bright.

It’s simple to make and can be prepared up to two days in advance, which I would recommend doing as it gives time for the flavors to meld together.

The harmonious mixture of feta, Greek yogurt, cream cheese, olive oil, lemon, dill and seasonings are whipped together, creating a luscious dip that’s irresistibly delicious.

But it doesn’t stop there. It’s finished off with a topping of chopped cucumbers and tomatoes, which add texture and crunch. You also can try mixing some right into the dip.

Other ingredients such as roasted red peppers, Kalamata olives or pepperoncinis (for a little spice) also can be added.

Along with pita chips, Greek feta dip is great served with vegetables, bread or toasted pita wedges.

Greek Feta Dip

6 ounces feta, crumbled

1 cup Greek yogurt

8 ounces cream cheese, softened

1 tablespoon extra-virgin olive oil, plus more for drizzling

Zest of 1 lemon

2 tablespoons lemon juice

Pinch of nutmeg

2 teaspoon garlic powder

1 teaspoon oregano

1/2 teaspoon onion powder

2 tablespoons freshly chopped dill, plus more for garnish

Salt and pepper, to taste

1/2 cup chopped cucumber

1/2 cup chopped grape tomatoes

Pita chips, for serving

In the bowl of a stand mixer, add the feta, yogurt, cream cheese, olive oil, lemon zest and juice, nutmeg, garlic powder, oregano and onion powder.

Beat until fluffy and combined, then stir in the dill and season to taste with salt and pepper.

Transfer into a serving bowl and top with a drizzle of olive oil, sprinkle of dill and chopped cucumbers and tomatoes. Serve with pita chips.

Audrey Alfaro can be reached at spoonandswallow@yahoo.com.

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