(See that beautiful white bowl in the back – it’s courtesy of 80P’s mom.
The thank you note is in the mail!)
Fine. I’m a total fucking homemaker.
Last minute, 80P and I had friends over for the Bengals game before we headed to El and h diddy’s holiday/birthday party. Godforbid I don’t have an appetizer greeting them on their arrival. I assess the contents of the fridge and decide a dip is totally workable. I also have wholewheat pita that I can turn into pita chips. Perfect. I’m turning into Martha Stewart. Well, except for the fact that since I used all of my prep time to cook, I answered the door in my sweats and a t-shirt. And then insulted the beer they brought over. Well, maybe I’m not Martha quite yet.
Post jump: More beautiful pics from 80P and, of course, recipes
Slice around the pita to open it up entirely. On the smooth, outside of the pita, brush on extra virgin and sprinkle with kosher salt, freshly ground black pepper, garlic powder and onion powder. Bake in 350 degree oven for about 10 or so minutes until it has hardened. Keep an eye on them. Burnt pita sucks.
Creamy Feta and Red Onion Dip
Smash feta and extra virgin together with a fork. Pour in extra virgin as needed to make it creamy. Add in equal parts cream cheese and continue mashing with fork to make smooth consistency.
Take a break from mashing and finely dice about 3-4 T of red onion. Sautee on low heat, with butter of course, and season with salt and pepper. Let them get a little soft and then add into the cheese mixture. The heat of the onions will help creamify the dip. You should now use a spatula for mixing, in case you’re wondering.
Add in juice from half of a lemon, plus some zest, finely chopped flat-leaf parsley, a couple sprinkles of cumin and kosher salt and freshly ground black pepper. Mix until fully incorporated.