Feta and Dill Dip/ Spread

By hcardall

This we intended to be an hors d'oeuvre stuffed into english cucumbers that had the insides scrapped out. The dish kept sliding out of the cucumber when it warmed up slightly, although it was delicious with the cucumber, so we decided to double the recipe (which is what is below) and use it as a dip instead.

Ingredients

• 1 container (6 oz) crumbled Feta
• 1/3 – 1/2 cup (generous handful- fresh dill fronds
• 4 Tbsp Hellman’s Mayonnaise
• 2 Cloves Garlic coarsely chopped

Preparation

Step 1

In a mini work-bowl food processor, process feta, dill, mayo and garlic until smooth and blended, about 20 seconds, stopping and scraping down sides of the bowl as necessary.

Special Notes: Adjust the mayo to adjust the consistency between dip and 'spread'. Also... the longer it is blended... the smoother it will be for dip. Don't go crazy w/ the garlic and think it needs more or you will be chasing people away. We love garlic.. and 2 small cloves is the perfect amount.

Serve cold as a dip or spread with thick Cucumber slices, baby carrots, wheat thins, pita chips, celery sticks, pretzel thins, pretzel sticks.