Feta Cheese, Cross Cultural Icon
I’m keeping it simple this week as I’m working on a few other long-form food projects at home in Bend, Oregon. We’re back on the dips train, and we'll be making our way to a modern Persian appetizer spread over the coming weeks. Since I know you’re not making Tahdig as often as I am, I’m guessing a break in rice videos is probably a good idea.
So: much like my fella, Nick, Feta Cheese is a cross-cultural icon of Greek origin. We stan Feta cheese almost as much as we stan Nick D (The Best ™ ).
This cheese hails from Greece, but it is deeply loved across the Mediterranean and the Middle East. It’s a classic on mezze platters. I’ve had it baked with cherry tomatoes and harissa. You’ll see it sprinkled on shakshuka. No Persian snacking platter is complete without it: this, the cheese of their greatest foe, the Greeks (if you’re not following, I’m making a joke about the Greek and Persian empires of yesteryear, just laugh along with me okay?). So in honor of our impending union between a Greek*** and a Persian , I’m presenting a dip that features plenty of Feta and lots, lots, lots of herbs for some Persian flair.
This recipe is nice and loose, so don’t get precious about the quantities I have listed here. You should even try some different herbs than what I have listed! Consider dill, parsley, or even spinach instead of any of the herbs I have listed. Toss all of these in your blender or food processor, and pair with some grilled levain or delicious flatbread, crudite veg, sandwiches, whatever you're eating that could benefit from a savory and herbaceous lift.
Video and instructions below! And y’all, I know my face does a lot when I’m on video, but it’s my truth and I’m aware of it. ha!
*** To Be Clear, Nick is half Greek and his fam came over here like, 4 generations ago, it’s just fun to go down this path because he looks so, so Greek, and has that trademark mediterranean warmth about him. And Greek vs Persian Empire jokes are fun.
Feta Herb Dip Ingredients and Instructions
1-2 cups of delicious feta cheese. I prefer feta in brine! (PS to make this Vegan, try using silken tofu + lemon + salt, or a vegan crumbly cheese)
A handful each (about 1 cup) of the following herbs, or whatever herbs you have on hand:
Tarragon
Basil
Cilantro
Mint
10 Scallions, chopped
A couple tablespoons of olive oil
Cracked black pepper to taste
Depending on your feta, add some salt. My feta in brine is always salty enough that I don’t tend to add any more salt than that.
High Speed Blender:
De Stem your herbs. Chop your scallions by hand. Then, toss all ingredients in your blender. Blend til smooth.
Food Processor:
De stem your herbs. Chop your scallions and set aside. Add your other de-stemmed herbs to the food processor in batches, until they are somewhere between a rough and a fine chop. Then add in your feta cheese, your scallions, black pepper, and olive oil. Process til smooth.
By Hand:
De-stem and finely finely chop all herbs. Add to a mixing bowl with feta cheese, olive oil, and black pepper. Using a potato masher, mash and mix til smooth and aerated.