feta and artichoke dip

Continuing on with our Memorial day theme:

This recipe was my dad’s signature and often singular contribution to party preparations (unless there was some chicken or burgers to char beyond recognition on the grill).  It is salty, spicy (can be adjusted to your taste), and a slightly different take on your traditional artichoke dip.  Plus it takes less than 5 minutes to make – seriously.  Serve with pita chips, crackers, bread slices, or anything else that isn’t overly salty (the feta cheese in the dip usually has enough salt to carry the dip and its bowl-to-mouth vessel, aka cracker). 

On a feta note, I recommend using french style feta, or another style if you can find it (typically stores like Whole Foods offer a few options), that is less salty than Greek style.  This time around I could only find Greek style in my local store.  It works in a pinch, but you have less control over salt content of the dip.  In this case, I would definitely serve with homemade (or store-bought unsalted) pita chips, bread slices, or veggies that don’t add their own significant sodium content.

Warning, it is addictive…     

Feta and Artichoke Dip

• 7 oz of feta cheese (preferably french)
• 1 small jar marinated artichoke hearts, liquid reserved
• red pepper flakes to taste (can be omitted)
• pepper

Crumble the feta into a bowl.

Either chop the artichoke hearts or break them up with your fingers and add to the feta. 

Add some of the reserved marinade from the artichokes (I use about 4 tablespoons and I think my dad sometimes used the whole jar) to the mix and combine.  The mixture of the artichokes and feta alone is dry (as seen in the above photo) - adding some liquid loosens the mixture, making it easier to scoop up with a pita chip or cracker.  The dip should remain chunky though.

Add red pepper flakes and pepper to taste.  Note that the longer the mix sits, the more spice will be distributed from the red pepper flakes.  Salt is typically not needed as feta is a very salty cheese.

Chill for an hour (or as long as two days) before serving, so that the flavors can mingle.  Let the dip come up to around room temperature when serving (easier to scoop then when it is ice-cold).

tahini sauce

It has been a long winter this year in most parts of the country and although it may not feel like it, memorial day is just around the corner… like this weekend.  Sportsglutton and I have put together a Greek (well maybe more Mediterranean since some of these dishes are Turkish and Arab in origin) themed bbq.  We’ve updated some of the old standbys like burgers and grilled chicken to keep with the spirit of the holiday, but with a little twist.  Why Greek/Mediterranean?  Well, Jed has an awesome lamb burger recipe that we just had to share and I have a slight obsession with meze (Mediterranean small plates). 

We are posting our first recipes today (yogurt marinated chicken skewers and tahini sauce) and will post a bunch more tomorrow.  Look for dishes  like hummus, baba ghanoush, lamb burgers, grilled greek salad, feta and artichoke dip, tzatziki, and perhaps a few more - all of which are great for serving at a bbq or any other party.

Check out the yogurt marinated chicken over at Sportsglutton which can be served as a main course or grilled up on small skewers for an easy appetizer.  Any which way you serve them, make sure this Tahini Sauce recipe is on the side.  Dig in!

It is simple and easy to prepare and goes with anything that has a mediterranean flare.

Tahini Sauce

• 2 tbsp tahini (sesame) paste
• juice of 1/2 lemon
• 1 garlic clove
• salt & pepper to taste
• 1 tbsp fresh parsley, chopped
• 2 tbsp – 1/3 cup warm water
• 2 tbsp olive oil

Without a food processor:

Mash garlic clove, a pinch of salt, and 1 tbsp olive oil into a paste with a mortar and pestle or put the garlic clove alone through a garlic press. 

I used a mortar and pestle to make the garlic paste.

In a bowl, mix the garlic paste, olive oil, and tahini paste until smooth.

Stir in the lemon juice.  The mixture will thicken and become stiff.

Slowly add water until the mixture becomes a smooth sauce, that lightly coats the back of a spoon.

Add salt and pepper to taste.  Mix in parsley and chill for an hour before serving.

With a food processor:

Add all ingredients except water and parsley to a mini food processor.  Blend until smooth. 

The lemon juice will cause the tahini paste to thicken and become stiff.  Slowly add warm water until the mixture turns into a nice smooth sauce that coats the back of a spoon. 

Add salt and pepper as needed for taste. 

Transfer to a serving bowl and stir in parsley.  Chill for an hour before serving.