Feta Dip


Dips are just the best. A dinner of dip(s) a great, easy (and usually oven-less) summer dinner, and that is exactly what I did with this feta dip. I had eaten some feta dip at a get together a few weeks ago, and ever since I have been hell-bent on re-creating it at home.

This dip was particularly great outside on a hot day with a margarita. A highly recommended combination. Or any dip with a margarita.

If you will now excuse me, I have a whole bowl of it in the fridge just calling my name for dinner. And it’s all for me since I am the only feta-lover in this household.



4-6 cloves of garlic, minced
4 tablespoons olive oil
8 ounces feta cheese, room temperature
4 ounces cream cheese, room temperature
1/2-3/4 cup sour cream
1/2 cup mayonnaise
1/3 cup chopped chives
1/2 lemon, juiced
1/2 teaspoon black pepper
Cayenne pepper, to taste


Heat olive oil in small saucepan over medium-high heat. Add garlic and cook until fragrant, about 3-4 minutes. Set aside and let cool.

In a bowl, break up feta cheese into small pieces (you can also use a food processor as well). Mix in cream cheese, sour cream, and mayonnaise until combined. Stir in garlic olive oil, chives, lemon juice, black pepper, and cayenne pepper. Adjust seasoning to taste. Let sit in fridge at least 1 hour, preferably overnight to let the flavors develop. Serve chilled or at room temperature with Pita chips or vegetables.

Recipe from Cinnamon Freud.


Watermelon, Avocado, and Feta Salad

7-23 Watermelon, Avocado, Feta Salad 2

TGIF for real today.

For the past few months, I have only really had to worry about classes, and my summer courses have not been so bad.  And really, right now I am probably the least busy I will be within the next 4-5 years.  Help. But having 4 hours straight of classes is killing me.  And it’s only 3 days a week. So, Friday, you are most welcome, my friend.

Summer is not sitting in class.  Summer is lots of fresh fruit and vegetables, and eating your weight in watermelon.  Summer is staying up too late doing nothing in particular.  Summer is eating at least one s’more.  Summer is taking the time to read lots of good books.  Summer is hitting up lots of happy hours to get as much free food as possible (I have gotten a few completely free dinners with this).  Summer is spending time outside, whether at the park, by the pool, or beach.

Well, since all sunscreen gives me a full body rash for 3 days after using (I am mess, yes), so some of my summer plans may need to be adapted a little bit.  I should probably invest in one of those big floppy hats I will have to stick to all the other summer activities.  I have been doing lots of reading, and  I have done my part to eat lots of good summer food.  This watermelon, avocado, and feta salad was like summer on a plate. Salty, sweet, and juicy- this salad is awesome.

Please do yourself a favor and put all work aside this weekend (at least for a little while) and have some great summer fun.  Then you can re-fuel with this salad to be ready to get back to the grind next week (Ugh).

7-21 Watermelon, Avocado, Feta Salad

From Cinnamon Freud


For the Poppy Seed Vinagraiite:
2 1/2 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
Pinch of sugar
Pinch of salt
1/2 teaspoon poppy seeds

For the Salad:
6 cups lettuce
1-2 small avocados, sliced
3/4-1 cup chopped watermelon
1-2 cucumber, chopped
1/3 cup crumbled feta
Salt and pepper


For the Poppy Seed Vinaigrette:

Whisk together olive oil, red wine vinegar, salt, and poppy seeds.  Set aside.

For the Salad:

In a large bowl combine lettuce, avocados, watermelon, and cucumber.  Season with salt and pepper.  Toss with vinaigrette.  Sprinkle feta on top.

Serves 2 as a main dish, 4 as a side dish.

Seven Layer Mediterranean Dip

One of my first recipes I created and made for weekend snacking as a seven layer Mexican dip (minus a few layers since I didn’t like tomatoes and avocados when I was younger so I wisely compensated by adding some more cheese).   Served with salty Frito scoops, I was set for a weekend of yummy snacking and felt like a culinary genius.

This dip is a genius idea for a spin on the traditional seven layer dip replacing the Mexican layers with its Mediterranean flavored counterpart.  It tastes fresh and light and is simple to make.  Each layer provides a different flavor profile to create a combination of creaminess and crunchiness.


10 ounces hummus
8 ounces cream cheese, softened
3 cloves roasted garlic
1/2 teaspoon dried dill
1 teaspoon lemon juice
2 cucumbers, pealed and chopped
2-3 tomatoes, chopped
1/2 cup kalamata olives, chopped
4 scallions, chopped
1/4 cup feta cheese, crumbled
2 tablespoons chopped parsley

Spread the hummus in the bottom of an 8×8 pan.  In a large bowl, combined cream cheese, garlic, dill, and lemon juice.  Using a hand mixer, beat until combined and whipped.  Spread cream cheese mixture on top of hummus layer.
Spread cucumbers in a layer over a colander.  Salt and let sit for at least 15 minutes.  Pat dry and transfer cucumber to a tea towel.  Wring out excess water.  Sprinkle cucumber on top of cream cheese layer.  Drain excess juices from chopped tomatoes with a paper towel.  Sprinkle over cucumbers.  Drain excess juices from olives with a paper towel.  Sprinkle olives on top of tomatoes.  Sprinkle green onions, feta cheese, and parsley on top.  Cover with plastic wrap and let sit at least 2 hours (preferably overnight) in refrigerator.  Serve with pita chips.