I became familiar with the idea of dips while living in Australia as I discovered entire supermarket aisles dedicated to this. And then every party we went to there always had a huge selection: spinach, corn, caramelised onions, artichoke, cheese, humus, beetroot humus, guacamole etc. the list could go on an on.
I do love having dinner parties where the main course is just a giant platter of cheese and charcuterie. To balance it, I add a few crudités (selection of raw vegetables) and a dip or two. As much as there are many many dips to choose from, I prefer to stick to just a couple I really like: humus and whipped feta. Those are easy enough to make at home rather than buying ready-made.
But when it comes to making it to have with crudités, I like to mix it with lemon and herbs de Provence. It is such a flavoursome combination, so fresh, tangy and savoury.
You can adapt the selection of vegetables depending on the seasons: for this platter, I chose to add roasted asparagus, carrot and celery batons. When the weather warms up, I will include cherry tomatoes, cucumber, radishes, red and green pepper sticks. A handful of nuts, bread, a bowl of crisps (chips), a few halved boiled eggs and you have a delicious platter of food to offer to your guests (not pictured is all the charcuterie and cheeses that I usually serve as well).
As usual, scroll down for the lemon and herbs whipped feta dip recipe!
Do you like organising dinner parties with platters of cold foods? Do you add a dip and if so, what is your favourite?
200g crumbled feta cheese
160g cream cheese
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon dried herbs de Provence*
Put the crumbled feta cheese in a small food processor and mix into smaller crumbs. Add the cream cheese, lemon juice, olive oil and herbs, and blend for 4 to 5 minutes until you get a smooth texture. Pour into a small serving bowl.
Serve on a board with a selection of crudités (carrots, celery, radishes, cucumber, cherry tomatoes etc.), your favourite bread, crackers, crisps (chips), roasted asparagus, boiled eggs etc.
* a blend of dried thyme, rosemary, oregano, marjoram and savory.