I whipped this up a few months ago for a dinner party out of what I had in the fridge and it was a huge success. So this time I thought I would make it on purpose as my entry to this week’s Weekend Herb Blogging. This week it is being hosted by the Chocolate Lady from In Mol Araan.
This makes a small recipe so feel free to double it. Keep in mind that it is extremely rich and salty, since it is mostly made of feta, so a little goes a long way. Another option would be to add more lemon juice and olive oil and turn it into a dip! This can be made ahead and will only get better with a day or two in the fridge. Serve as an appetizer with fresh bread and Kalamata olives or even as part of a cheese plate.
A similar recipe I have marked to try is for Tomato Feta Dip over at Chocolate and Zucchini. She also made it out of what was in her pantry.
-100g feta
-1T fresh or dried rosemary
-1T nice olive oil
-1/4t freshly ground pepper
-juice of 1/2 a lemon
1. Crumble the feta into a food processor. Break the rosemary with your hands and add it as well. Pulse several times until evenly combined.
2. Take the cover off and add the fresh pepper and lemon juice. Again, pulse to combine.
3. With the machine running stream the olive oil in until you have a thick spread consistency, it make take a little more or less. Taste for seasonings.
{ 3 comments… read them below or add one }
Thanks for this lovely herbal blog-post
Katerina, this looks really delicious, and so easy! I’m definitely going to try it — we’ve got some fresh rosemary in the fridge, so all I need is some feta and lemon and I’m good to go. Thanks for the terrific idea!
Looks lovely! I love how quick and easy it is. Thanks!