Dairy and I are very good friends. I have a not-so-secret desire to keep a cow, and while I don’t know if dairy farming is in my future – I like to keep my options open – cooking with dairy always makes me happy.
Dairy dishes are traditionally eaten during Shavuot, the Jewish holiday commemorating the day Moses received the Torah at Mount Sinai. One explanation of this custom (my favorite) is that Shavuot falls in spring when sheep, goats and cows produce an abundance of milk as they give birth and graze on new grass.
Dairy it is! While we like (love) blintzes and cheesecake, I decided to make a savory dairy treat for this Shavuot. I especially love cheese and yogurt. Creamy feta cheese and lusciously thick yogurt seemed a natural pairing, so with a dip in mind I stirred them together.
Over this past sunny weekend (now gone and turned to a thunderstorm!), I also spent time planting my fragrant new bounty of herbs from my sons’ marvelous school orchestra fundraiser. I could not resist chopping a large handful of dill, mint, parsley and chives to include in this dip. Fresh herbs sing of spring and you can use any combination you may have on hand. Quick to stir together, with lemony zip and tangy richness, this dip is bursting with green freshness. It’s wonderful to scoop up with crunchy veggies to celebrate Shavuot this week or any time!
Shavuot Feta-Herb Dip
Makes 1 1/2 cups
8 ounces feta cheese
1/2 cup thick, plain, whole milk yogurt
Zest and juice of 1/2 large lemon
1 packed cup fresh herbs, finely chopped (I used mint, parsley, dill and chives)
A few grinds of black pepper
Flaky sea salt (optional, depending upon how salty your feta cheese is)
Cut up veggies to dip
In a medium sized bowl, mash the feta cheese lightly and stir in the yogurt, lemon zest and juice. Gently mix in the herbs and black pepper. Taste for seasoning – since my feta was salty I didn’t add any salt, but if your feta is not very salty add a little flaky sea salt.
Mound the dip on a serving platter with some cup up veggies and serve. You can prepare it ahead and keep it in the fridge until ready to serve.