Garlic Feta Dip

Ingredientes

PREP TIME: 15 MINUTES

COOK TIME: 30 MINUTES

SERVINGS: 4 TO 6

20 garlic cloves

¼ cup olive oil

1 tablespoon dried thyme

Salt

9 ounces labneh, homemade (page 66) or store-bought (for a creamier, richer consistency) or plain Greek yogurt (for a more calorie-friendly dish)

8 ounces feta cheese, crumbled, plus extra for garnish

Small handful of fresh dill, plus

1 tablespoon extra for garnish

Sumac, dried thyme, za'atar, or freshly ground black pepper to taste (optional)

2 tablespoons pine nuts, toasted

Instruções

1. Preheat the oven to 400°F.

2. In an oven-safe dish, toss the garlic cloves with the olive oil. Sprinkle with the thyme and a couple of pinches of salt. Toss again, then roast for 30 to 35 minutes, until golden.

3. Remove from the oven and let the garlic cool completely. Once cooled, remove the garlic and set aside the oil for later.

4. In a food processor, combine the garlic, labneh, feta, and dill. If you'd like, you may add other seasonings like sumac, thyme, za'atar, or pepper, but keep it light. Blend well.

5. Transfer the dip to a bowl. Top with the pine nuts, 1 tablespoon dill, a sprinkle of crumbled feta, and the leftover olive oil from the garlic roasting.

6. Serve as a spread or dip. Keeps well in the fridge for 3 to 5 days.

Notas

Garlic Feta Dip

Garlic, feta, what could be betta? This is every garlic and cheese lover's dream dip, while keeping things fresh, low-carb, and super simple. I used 20 garlic cloves for this recipe, but you can use more or less depending on your tastes. The fresh dill is meant to play a supporting role, as garlic is the real lead act here, so start light and taste as you go! I recommend doubling this recipe because you're going to be eating it by the spoonful before you end up serving it (trust me). This is perfect as a dip with fresh cucumbers and pita chips for a starter or next to your favorite grilled protein such as lamb or beef. PHOTO ON PAGES 58-59