Ahhh yes, haven’t we all felt, at one time or another (or every day?) like we’re being pulled into a million directions, with a thousand things to do, from meetings and projects at work to volunteer obligations, to fitting in the gym and possibly having a moment to read a book, catch up with friends, or, well, call your mom [and isn't that always the first thing to go?* Call your mom. Well, finish reading and THEN call your mom.]
*Actually, I should confess that I call my mom MORE often when I’m feeling like, as they sing in “The Circle of Life” from The Lion King, there’s more to do than can ever be done. It’s actually when I’m happy, busy, and content that I stop calling and my mom leaves voicemails in which she implies she’s just checking to make sure I am alive. Interesting.
My friend, Liz, who I have mentioned quite a few times (despite the fact that she stops reading it when I start cooking things like tofu…so she’s probably not checking in during this “vegetarianism phase”) has been working full time and going to school for public health policy part time, while managing a social life, acting as a bridesmaid in both her best friend’s wedding (Hello, Julia Roberts?) and her cousin’s, and making sure she’s home for family gatherings etc.. Yes, these are things we all do, but I am proud of her dedication and how she always still seems to have it “together.” So, since she’s been requesting more healthy snacks, “because [she] can’t take curried tofu to the library,”** I present a Greek-inspired dip or sandwich spread that is fabulously delicious, and (at least relatively) healthy….Feta-Ricotta Herb Dip (or Spread) 
** I would like to say that after receiving this comment in an e-mail from her, I wanted to respond that she simply needs to get a little more creative with her Tupperware. I mean, I once carted (smuggled?) a full-on, homemade fruit-and-yogurt parfait in to the movie theater, with all pieces in separate containers, and then assembled it as the lights turned down for the previews. Seriously. It was Sex and the City: The Movie. Ask Lizzy.
I realize as I type this that I am in serious danger of needing to rename the blog, “The Moosewood Kitchen,” because this is yet another recipe inspired by their cookbooks, but, what can I say, they make great vegetarian recipes that are pretty simple and open to interpretation and inspiration. And they write recipes like I do, with personal preferences, random commentary, and words like “mingle.” So, yes, this was inspired by The Moosewood Restaurant. Deal with it.
The dip/spread is incredibly easy. All you need is part-skim ricotta cheese (please pronounce that like Giada does…re-COAT-a…and move your hands around sensuously)…
To be honest, I probably wouldn’t have ever purchased this much ricotta…and probably just the store brand…but this Sorrento was on sale for the best price at this amount, and it lasts for a really long time…so…
…and equal amount of feta (I had just a bit remaining of the light feta from Trader Joe’s, which is phenomenal)…
…some fresh parsley and scallions….
…and dried dill!
(DILL, not Dil…Pickles…from the TV show Rugrats…sorry, I just couldn’t help it…)
In a food processor, combine 1/2 cup ricotta with 1/2 cup feta.
Throw in a handful of parsley (about 1/3 of a cup), 2-3 diced scallions (including green parts), and about 1/2 tsp. dried dill.
It’s really that easy.
——————————————–
1/2 c. part skim ricotta cheese
1/2 c. crumbled feta cheese
1/4-1/2 c. fresh parsley
2-3 scallions, diced (including green parts)
1/2 tsp. dried dill
Combine all ingredients in a food processor and blend!
(Tastes even MORE amazing if flavors have the chance to mingle in the fridge for about 30-45 minutes.)
—Hey, how’d you like some pita chips with that dip?
—I’d love some. I can’t resist a good, salty, pita chip. *
*Oh man…Stacy‘s ends up with the BEST chiplet crumblies in the bottom of the bag…
Well, despite the fact that I have at least two (if not three) bags of pita chips in the “Party Pantry” (that place I stock items for emergency gatherings)…I decided since I was going for “healthi(er)” snacks, I would make my own…since it is so simple and you can basically make any flavor you want, without added processing…bladideeblah… (I’m trying that instead of blah blah blah…what do you think?)
Just take a pita…
….cut it like a pizza (or a pie…hooray for fractions!)…
…split those pieces…
and put them on a baking sheet. Spray with cooking spray or olive oil and add whatever seasonings you like (I love garlic powder and LOTS of freshly ground pepper with a little dash of salt). Bake at 35- degrees until crisp (about 10-15 minutes).
Eat plain…or serve with your favorite dip! (See above.)
{ 1 comment… read it below or add one }
Sarah! Thanks for the shout-out and the Greek inspired dip! I can't wait to try it. I'm def not that creative with my tupperware, but to be fair, the thought of lugging tupperwares full of dip on the metro fills me with dread. Tell me more about these delicious snack baggies…
Also, you've inspired me to try tofu (for real). Maybe baking it first will get rid of some of the "weird" texture issues I have with tofu. I'll let you know because I like what you did with that veggie tempeh thing.
One more thing -i'm going to email you, but can we play a game where I email you ingredients and you make a delicious recipe for me to make weeknight dinners?
Love,
Liz