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Author Notes: After a few swings and misses from a friend's ill-trusted cookbook, I decided to toss the recipes and go with what I had on hand. The result was spectacular--the hit of the party! Salty, sweet and nutty, and with just a hint of spice from the black pepper, this dip is the grown-up version of the cream-cheese-and-jelly sandwich. It's important to use high-quality feta and preserves--don't even think about those plastic-packed feta "crumbles." I recommend Bon Maman fig preserves. Can't find fig preserves? Try swapping out apricot or strawberry. Serve with pita chips, crackers, or toasted slices of bread. - calliehoo —calliehoo
Food52 Review: In this unique dip, the saltiness of the feta and nut combo is tempered by the surprise sweetness of the fig preserves. The crumbly texture fell off my crackers, so instead, I smeared it on small wedges of French bread. —AndreaLynn
- 1 pound walnut pieces, toasted
- 12 ounces good quality feta cheese (not crumbles)
- 1/3 cup fig preserves
- 3 tablespoons heavy cream
- 1/2 teaspoon freshly ground black pepper, or to taste
- Working in small batches in a food processor, pulse the walnuts until the largest pieces are about 1/4-inch diameter. Place walnut pieces in a bowl, and then crumble the feta over it. Using your hands, mix together, leaving small chunks of feta. Stir in the fig preserves. Add the cream, using additional if the mixture is too dry. Add the black pepper and serve with crackers or spread over toasted slices of bread.
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
Burnt Toast: Episode 13
A can-do tool.