Happy Saturday. I’m still recovering from the historic heatwave that hit NYC this week (it appears Hailey Bieber was somehow unbothered, based on this truly chaotic — albeit chic — outfit). While I took shelter indoors, here’s a few things I stumbled upon:
— Taylor Trudon / Writer, Culture & Lifestyle / Brooklyn, NY
We’re in Our Dip-as-Dinner Era — and This Creamy, Crunchy Bowl of Goodness Is Why
theSkimm
Propaganda we are absolutely falling for? The dip-for-dinner movement. Especially when said spread looks — and tastes — like The Original Dish’s Whipped Feta Dip With Cucumber Salad. Located at the irresistible intersection of bright and refreshing, this no-cook recipe only requires a food processor, a handful of ingredients, and a reverence for free will: Salty feta and tangy Greek yogurt blend into a creamy, protein-packed base, then get topped with an herby, lemony cucumber salad. Serve it with colorful crudité, fluffy pita, or crackly chips — and don’t let anyone tell you it’s not a meal.
The Time Commitment: This delightfully hands-off recipe takes about 40 minutes — but that’s because the cucumber salad marinates for almost all of that time.
Key Tips: When making the whipped feta, be careful not to overprocess. Otherwise, according to Kayla Howey (aka The Original Dish), the mixture may become thin and watery. (If that happens, add more feta.) Also, the leftovers — should any survive — are perfect to jazz up a sandwich, spread on toast, or eat for dinner the next night.
Other Takes: Ready to double down on the dip-as-dinner agenda? Try…
Muhammara. Made with roasted red peppers, walnuts, and pomegranate molasses, it’s the holy trifecta of sweet, spicy, and smoky.
Cherry Tomato Labneh Dip, in which thick yogurt-cheese + tomatoes simmered in olive oil = a simple, summery dream come true.
This 20-minute Lemony White Bean Dip. One bite of this nutty, zesty, and garlicky spread — and you may never purchase store-bought hummus again.
