Five years ago or so I wrote about a feta dip – sour cream, feta cjeese, and green onions. This one is better, I think, despite the fact that I went against my own habit and used some leftover feta in the fridge that was not the wonderful Bulgarian stuff, just the remnants of what I’d gotten at Costco. This is considerably lower in calories than the first one, which used sour cream.
I splurged and got fresh oregano and chives. If I had to use dried oregano in it, I’d cut the amount of oregano to 1/3 the original quantity (thus 1 teaspoon here, finely crushed between my fingers before using) and make it a couple of days in advance to allow the dried herb to rehydrate. I don’t know if there are still frozen chives in supermarket cases anymore, but it’s a thought. I also had some Fage brand Greek yogurt on hand, the full fat, called Fage Total. Greek yogurt is thicker and creamier, even in the low-fat versions, and it’s perfect for this. But this is clearly better the day after it’s made when the molecules of oregano and chives have had a chance to mix and mingle like they were at a cocktail party. Made for vegetables, of course.
Yogurt-Feta Dip
½ pound (8 ounces) feta cheese, crumbled
1 c. plain yogurt
1 Tbs. lemon juice
3 Tbs. chopped fresh chives
1 Tbs. chopped fresh oregano
salt and pepper to taste if needed
Buzz the feta, yogurt and lemon juice in a food processor until smooth. (My less-expensive feta stayed a little grainy; not a big deal.) Add the chives and oregano, pulse again just to mix. Check for salt, which you may not need, considering how salty feta is, and pepper and re-mix if you decide to add them.
Makes about 2 cups.