I almost always prepare a veggie tray when I entertain a large crowd of family and friends. Because invariably there are those on a diet, or vegetarian, vegan, or genuinely allergic to almost everything, but are able to eat veggies. Plus of course, there are those people like myself that simply love raw vegetables. But I also love to dip those darling little veggie morsels in something that tastes yummy. (My downfall, I know!) So for a recent get-together I whipped up this tasty Once Upon a Chef site recipe to serve along-side the veggies.

And oh my! It was very tasty and well received by my guests. And the best thing – there was enough left that for breakfast this morning, I was able to spread each of our toasted half bagel with this delicacy. Oh baby – what a treat! And yes I know. A bit decadent for a Tuesday morning, but I simply could not let it go to waste. (My story and I’m sticking to it!)

So if you are planning a get-together and want to make sure there is at least one dish that almost everyone can enjoy – cut up a variety of fresh veggies and plop them on a plate. Then if the spirit moves you, go the extra mile and serve this dip with the veggies. And no, perhaps not everyone will be able to partake of this dip, but for those who can, you will be hearing nothing but praise. And just so you know, toasted pita bread wedges are also wonderful served with this dip. See recipe below.

8 oz. feta cheese

½ c. sour cream

½ c. mayonnaise (I use light mayonnaise)

zest of ½ lemon  

1 small clove garlic, roughly chopped

¼ tsp. dried dill

¼ tsp. dried oregano

¼ tsp. dried thyme

pinch kosher salt

freshly ground black pepper, plus a couple of grinds for garnish

1/8 tsp. crushed red pepper flakes

crudité

Combine the feta cheese, sour cream, mayo, lemon zest, garlic, dill, oregano, thyme, salt, pepper, and red pepper flakes in a food processor. Process until very smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl, cover and refrigerate until about an hour before you plan to serve. Sprinkle lightly with coarse ground pepper and serve with crudité.

Can be made up to 3 days ahead and stored in a covered container in the refrigerator.

Toasted Pita Wedges: Brush pita bread on both sides with olive oil and sprinkle with a pinch of kosher salt. Cut into wedges and place on a large baking sheet. Bake in a pre-heated 350 degree oven for about 10 minutes or until lightly toasted.