When I started changing how and what I eat earlier this year, I began to wonder about all my cookbooks. Would I ever use them again? Because, truth be told, Julia Child recipes are not exactly “clean eating.” But I started pulling the cookbooks out one by one, and flipping through and tagging recipes that either could be considered clean eating, or could be tweaked enough that they could be.
And so that’s how I found this recipe for Hitipi, a Mediterranean style dip recipe from Disney’s BoardWalk resort. When we went to Disneyworld three years ago, I only bought three things, and this Cooking with Mickey and Disney Chefs cookbook was one of them. I wanted something that would be a good souvenir, but that would be practical as well. The purchase price of the cookbook might have been worth it for this recipe alone.
I served this with toasted whole wheat pita wedges as a starter to dinner last night. I am always a little apprehensive when it comes to using yogurt in a savory dish, but I needn’t have worried. The feta is such a strong, and welcome, flavor, I don’t think you could have picked out the yogurt taste if you tried. Light, packed with flavor and downright delicious. What’s more, it takes a grand total of five minutes of whirring a few simple ingredients in the blender. Totally worth making.
Have an awesome weekend, everyone!
Recipe courtesy of Spoodles Restaurant, Disney’s BoardWalk Resort
1-1/2 cups crumbled feta
1/2 cup plain yogurt
1/2 cup sour cream (I used light)
1 teaspoon minced garlic
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
In a blender or food processor, puree the feta, yogurt, sour cream, garlic, salt and pepper until smooth. Transfer the mixture to a serving bowl and serve as a spread or dip with warmed pita bread.