Looking back on my cooking proclivities, I realize that many of my best recipes were created in that tender moment when you curse the heavens at your lack of preparation and guests on the way. What the hell are you gonna make? A couple of weeks ago, our good buddy Chris came over to pre-game before he and Dennis went to the Yankee game. I don’t know what it is, but I feel strange having people in my house without at least a nibble or a treat to offer them. Tough stuff when there is pretty much nothing awesome in the fridge. This was born of a surplus of cream cheese (after buying double by accident for a batch of cupcakes) and a pack of feta cheese. I decided to whip the two together with garlic and herbs and serve the whole mess on Triscuits. Majesty.
Similar to my fake-me-out Boursin recipe, this dip is a lot more impressive in taste than it’s humble ingredients. Lemon zest and garlic and depth of flavor and brightness, and olive oil smooths everything into a spreadable delight. Serve this with crackers, toast points or crudité. Or slice grilled chicken breasts in half and slather a bit in the middle for a yummy dinner. Whatever you do, don’t fuss too much because I certainly didn’t when I put it together the first time.
Creamy Feta Spread
1 pkg. of cream cheese (or neufchatel)
4 oz. of feta
1 clove of garlic
1 tsp of black pepper
1 tsp of white pepper
1/2 tbs. of herbes des provence
1 tsp of lemon zest
1 tbs. of olive oil
Put garlic, pepper, herbs, zest and olive oil in the food processor and blend until finely chopped. Add feta and blend until crumbled. Add cream cheese and blend until smooth. Transfer to a bowl and chill in the fridge. Serve.