When life gives you a lemons, make limoncello. (Or lemonade if you’re boring, whatever.) Keeping that in mind, when the gods of the grocery bargains present you with a great deal, you have to snatch it up and make something delicious with it. Something that I got a great deal on recently was some crumbled herb feta for just $1.40 per pound. The catch? It was in a five pound bag. So, out came my trusty food sealer and I portioned, labeled, and popped it in to the freezer. In my experience, cream cheese, shredded cheese and crumbled firm cheeses freeze pretty well.
Lately, my fireman has been giving me grief about having (and filling up) two chest freezers.* In my efforts to reduce the contents of the freezers, I realized that I should make more of an effort to use that feta. I was brainstorming on Pinterest and came across several recipes for feta dip. Then I was off to the races.
*Note: on chest freezers. I don’t want you to think that we have anything against chest freezers; in fact, I have found having a chest freezer to be a great help in keeping a grocery budget. When you get a windfall or an amazing bargain, it really helps to have a place to keep it. My first chest freezer is probably the most used/useful wedding gift that we got, and I was quite excited when my Dad said he didn’t have space for his one any more. My fireman’s thought (which I totally agree with) is that if I can get everything into one freezer we can un-plug the second one and save on our energy bills. Then, when someone in the family bags a deer or has an epic fishing trip we can plug #2 back in!*
I used my yummy feta dip in a kind of Greek-themed mezze platter dinner with flat bread, spicy falafel and tzaziki sauce. The fireman dubbed this dinner ‘a keeper.’ This dip/spread would be wonderful in any sort of sandwich or wrap or as part of an appetizer spread with garlic toasts or pita chips. I had half of it left over and I think I’m going to add it to some scalloped potatoes or something…
Creamy Feta Dip
Makes 2 cups and serves 4-6 – cost approx $1.86 per batch or $.37 per serving
- 4 oz cream cheese ($.12 – yet another great deal I have stashed up in the freezer)
- 8 oz feta ($.70)
- 2 Tbs minced parsley – any sort of herb that you like would be great
- 1/2 lemon’s juice ($.20)
- 1/4 cup olive oil ($.59)
- salt & black pepper – to taste, be sure to taste first, feta can be salty and depending on the brand you get you may note even need the salt
Pay attention now, because this one is really tricky. Put everything in a food processor and blend it up. Taste and adjust for seasonings. If you like pepper, maybe garnish it with a little more fresh cracked pepper…