Dipping Diva: lemony dill feta-spread / Citroen-dille feta créme

(Nederlands? Even scrollen..)

One of my fellow Boisterous Bread Baking Babes blogged about baking our Pane Francese, the bread she showed was wonderful but the bowl in one of the pictures caught my attention. Natashya, please tell me; what's in there? Luckily for me she gave us the recipe of her feta slather at the bottom of the post. I've made it twice since I read it, and the bigger boys like it a lot! The first time I had to play around the recipe because not everything was on hand at the time. It came out as a -delicious- cross between tzatziki and her feta-slather (that slather word really says it all, it's a natural thing to do with this one!). The original recipe can be found here at Living in the Kitchen with Puppies. This is what I did the first time:

Lime-dill-cucumber feta spread

200 gr feta, cubed

1/4 cucumber, peeled, cubed

4 el olive oil

2 el lime juice

zest of half lime

2 garlic cloves

1 tbs dried dill

2 tbs fresh chives, chopped

fresh pepper & salt

Place feta, oil, garlic ,zest, juice and cucumber in the bowl of a blender (food processor) pulse until everything comes together but still has some texture. Stir in dill and chives and finish off with pepper and salt. Excellent with fresh baked crusty bread as an appetizer with drinks or with your dinner.

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Citroen-dille Feta boter:

225 gr feta, in blokjes gesneden

4 el olijfolie

2 el citroensap

rasp 1/2 citroen

1 á 2 tenen knoflook, geperst

evt. één van deze toevoegen:

{1/4 stuk komkommer, geschild in kleine blokjes} of

{1 á 2 lente-uitjes, alleen het wit/lichtgroen, kleingesneden}

3 el verse dille / 1 el gedroogde dille

2 el bieslook

peper en zout

Oh zo simpel maar zo lekker! Simpelweg alle bovenste ingrediënten in de blender (evt. keukenmachine) pulsen tot een dikke brij, niet helemaal fijnmalen, probeer nog enige structuur te houden. Dille en bieslook toevoegen en op smaak maken met peper en zout.

Heerlijk met versgebakken knapperig brood!