Feta and Cucumber Dip
Recipe from Steven Raichlen's BBQ USA
A sort of pureed Greek salad, this tangy dip is what the restaurant Fire, in Cleveland, Ohio, serves with its signature “clay” breads. While the mixture of feta cheese and cucumber suggests the Middle East, the idea of pureeing them to make a dip is uniquely American.
- Yield: Makes about 2 cups
6 ounces feta cheese, drained and crumbled (about 1V2 cups)
1 large cucumber, peeled, seeded (see tip), and diced (about 1 cup)
3 tablespoons chopped sweet onion or scallions
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1 ablespoon fresh lemon juice
Coarse salt (kosher or sea; optional)
Step 1: Place the feta, cucumber, onion, garlic, oregano, black pepper, and cayenne in a food processor. Process to a coarse puree.
Step 2: With the motor running, add the olive oil and lemon juice through the feed tube. Season with salt to taste. The dip can be refrigerated, covered, for 2 days, but it is best served the day it’s made.
To seed a cucumber, cut it in half lengthwise. Scrape out the seeds with a melon bailer or spoon.
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Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the […]
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