Arts & Entertainment
No-Cook Greek-Style Dip
No power, no problem! You can still make this tasty summertime dip that can feed a crowd.
If Hurricane Irene has caused a power outage at your house, you can still make this Greek-style tasty dip - just mix it up thoroughly without the use of your food-processor. If you have house guests, they will appreciate the wholesomeness of this dip when served with raw vegetables. Just double or triple the recipe for a crowd. The recipe below makes about three cups.
Greek-Style Dip
- 8 oz. (1 cup) feta cheese
- 1 cup ricotta cheese
- 2 T olive oil
- 3 cloves garlic, crushed
- 2 T fresh lemon juice
- ¼ tsp. cayenne pepper
- 1 small container Greek-style plain yogurt
- About ¼ cup chopped fresh mint
- 1 tsp. fresh or dried oregano
For garnish: sliced black olives, chopped tomato, and lemon zest, if desired.
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If you have power: in a food processor, puree the feta cheese, ricotta cheese, olive oil, garlic, lemon juice, cayenne pepper and the yogurt until smooth and thick.
If you don't have power: take all the above ingredients, place them in a large bowl, and go to town with a whisk or potato masher until thoroughly combined.
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Next, add the mint and the oregano and stir well. Cover and (refrigerate if you can) for a few hours or a day before serving.
To serve: place dip in decorative bowl and top with garnishes, if desired. Serve with multi-grain tortilla chips and fresh, cut up vegetables.
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