This "Greek" dip/spread is one of my latest addictions that I learned from my friend, Linda. It is so fresh-tasting and wonderful and it's sooo easy, too!
We were visiting our friends, Tom and Linda Huth outside of Boston for the second time in sixth or so months because of business trips--after not seeing them for eighteen or so years! They were kind enough to let us stay with (ahem, mooch off) them both times, and showed us around some beautiful areas of Martha's Vineyard, too.
They let us play with their ridiculously cute dog, Gilligan (who misses his Aunty Cathy very much, I just know--we even took a nap together, with him curled around the top of my head) and they were even nice enough to feed us very, very well.
One night, as an appetizer Linda whipped up this amazing dip that is full of wonderful flavors and lots of chopped veggies and herbs. She served it with freshly baked pita chips and it was oh, so delicious that we couldn't stop eating it until the whole thing was pretty much gone. And then we proceeded to eat a very large, most excellent BBQ dinner. All that deliciousness in addition to my constant Boston obsession with searching out the best lobster rolls, clam chowder, pho, and cannolis... Hey, our friends have a really good rowing machine in their basement that we really did use! And some good running to be done in Boston besides. Whew!
But okay, really, I'm telling you--you've got to try this stuff! I've made it a bunch of times since being home, and it's always been devoured--and not just by me. So here, with very slight adaptations (mostly out of sheer laziness), is Linda's delicious recipe.
One year ago: Baby Bok Choi and Snow Peas, and Blueberry Banana Bread
Two years ago: Spicy Edamame, and Chocolate Zucchini Cake