I just posted a recipe for Hanuka–Whipped Feta Dip.
It is based on a classic Greek recipe called Kopanisti (I originally got the recipe from a book by Diane Kochilas called The Greek Vegetarian). There are just a few ingredients, so it is important to use the best quality of each: freshly ground black pepper, freshly squeezed lemon juice, extra-virgin olive oil, and a really good feta.
So, wait, why feta dip on Hanukah? Well, it is a custom to serve cheese on the holiday to commemorate Yehudit, who vanquished the Greek general Holofernes by plying him with salty cheese and wine (also here). (and here is another explanation based on the letters of chalav). “
Whipped Greek Yogurt Dip
- 1/2 lb. feta, crumbled
- juice 1/2 lemon
- 4-5 Tbl. olive oil
- 1/4-1/2 tsp. freshly ground black pepper
- 4 Tbl. labne or Greek yogurt (optional, will make mixture looser and a bit milder tasting)
Put all ingredients in the food processor and pulse until smooth. Adjust seasonings, adding more lemon juice as needed, before serving.
This can be served in a bowl, drizzled with more olive oil, with za’atar pita triangles on the side. It can also be served in mini filo shells or maybe stuffed into cherry tomatoes. Or serve it with crudités.
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