Community Corner
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
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1 cup ricotta cheese
2 T olive oil
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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.
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.
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.
Related Topics: Cooking, Hurricane Irene, Recipes, and no-cook What food goes well with a hurricane?
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