One of the things I love serving at a dinner party is a platter of various delicious cold things with a bowl of dip. You can find some really good store-bought dips but it is not actually that hard to make your own and it is also much nicer.
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.
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.
The great thing about a whipped feta dip is you can season it to your liking (with a reasonable mix of flavours obviously though). I like making it plain when I want to add a dollop of it on leek soup for example.
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!
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!
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Do you like organising dinner parties with platters of cold foods? Do you add a dip and if so, what is your favourite?
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Do you like organising dinner parties with platters of cold foods? Do you add a dip and if so, what is your favourite?
***
Lemon & Herbs Whipped Feta Dip Recipe (Gluten Free, Vegetarian)
Ingredients
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.
Notes:
* a blend of dried thyme, rosemary, oregano, marjoram and savory.
Bon appétit!
Ingredients
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.
Notes:
* a blend of dried thyme, rosemary, oregano, marjoram and savory.
Bon appétit!
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