by Margiemic
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Margiemic's Notes:
Expand1 cup drained yogurt Ask a question about this ingredient
1 cup crumbled feta cheese Ask a question about this ingredient
2 tablespoons shallot, minced Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
1 tablespoon chopped fresh parsley Ask a question about this ingredient
1 tablespoon total chopped chives, mint, & oregano Ask a question about this ingredient
1/2 teaspoon black pepper Ask a question about this ingredient
1/8 teaspoon salt, more to taste Ask a question about this ingredient
Stir together ingredients in medium bowl until thoroughly combined, mashing the feta to your desired level of chunkiness. Taste and add more salt if needed. Store dip in the refrigerator. The yogurt may exude a watery liquid (whey) during storage. Just stir to blend before serving if needed.
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Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Yum--I wouldn't be able to resist this either!