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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