As the seasonal turn to spring picks up momentum here in North Texas, we’ve been reaching for some of our favorite sauces and salsa to flavor up some of our typical proteins in the rotation.
My wife and I love great Greek food; I think she’d eat tzatziki sauce at every meal given the chance, though this Buttermilk Feta Dip is stunningly tasty, particularly when you track down some really nice feta (try it with a brined, goat’s milk feta).
Of course this is one for the dairy tolerant, and while it’s great with just the feta, buttermilk, salt, and olive oil, throwing in any or all of the goods on the optional list below adds layers of flavor and interest.
We had this last night again with radishes and sliced pickling cucumbers; it was even amazing on the cumin-dusted sautéed mahi too.
1/2 pound good feta, in brine, look for goat’s milk
1/3 to 1/2 cup full-fat buttermilk
Good extra virgin olive oil drizzled
Optional
1/2 teaspoon (or more) good sea salt
1/2 teaspoon (or more) fresh ground pepper
1-2 teaspoons chopped fresh dill, mint, or oregano
1 teaspoon (or more) fresh lemon juice
1 medium garlic clove, minced (or pressed)
Drain the feta and crumble into a medium-sized bowl. With a stiff whisk, work the feta to break it down a bit further, then drizzle and whisk in buttermilk (1-2 tbsp at a time) until the mixture looks like a smooth, creamy dip.
Taste for salt, and add any or all of the optional ingredients, whisk again to combine, top with a drizzle of good olive oil, and another grind of fresh black pepper.
Set this out with a platter of fresh, crunchy crudite or grilled vegetables (bell peppers and mushrooms are our favorites currently) and watch it disappear. It’s also unbelievably tasty on cold, leftover grilled lamb.
Enjoy.
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