This quick and flavorful dip is perfect for crackers or any of your favorite vegetables. Feta, cream cheese, Greek yogurt, and pesto are blended together and topped with roasted red pepper.
Yesterday was the grand opening ceremony for the new pickleball courts. There was music, hot dogs, cookies, lemonade, ice cream, clowns and a lot of pickleballs flying around. But beforehand I played pickleball on the old courts and actually some tennis too! It had been a very long time since I last played tennis and it was completely disorienting. I felt like a miniature person because pickleball really is a miniature version of tennis – everything felt huge. Tennis courts are much bigger, the net is a little higher, the racket is bigger than a paddle, and tennis balls bounce a lot higher than pickleballs. Of course the worst part was realizing I am no longer as good as I was in highschool and college. Apparently not playing for a few years will have that effect, who knew? I wonder if I can keep up with switching back and forth between the two sports though. May be difficult if only for time constraints.
If you couldn’t tell I am not having a hard time enjoying all this time off post-grad school. I did start working part time at the gym to help pay the bills but otherwise I am still living the retired life. Another perk of this situation is all the opportunities to cook. If I am not cooking dinner for my parents, I am whipping up a dessert or appetizer for their friends who come over for various game-nights. Since healthy options are always welcomed with this crowd I dished out this feta dip served with veggies.
One year ago: Wheat-Oat-Flax Buns
PESTO-FETA DIP WITH ROASTED RED PEPPER
Makes 2 cups
8 oz. crumbled feta
4 oz. reduced fat cream cheese, room temperature
1/2 cup plain Greek yogurt (I used 0% Chobani)
2 Tbsp basil pesto
1/2 jarred roasted red pepper, chopped
- In a medium bowl blend together the feta, cream cheese, yogurt and pesto. Place half into a small serving bowl, sprinkle with all but 1 tablespoon of the chopped bell pepper, top with remaining dip and garnish with reserved red pepper. Cover and refrigerate until ready to serve.
Source: Adapted from a comment left on my FB page a long time ago but I cannot find it to say specifically who. If you are reading this please speak up!