Whipped Feta Dip with Corn Tortilla Chips & Hot Honey
Shopping at Willy Street Co-op
Ingredients
For Hot Honey:
½ cup Gentle Breeze honey
1 tablespoon minced fresh pepper (Scotch Bonnet, jalapeno or your favorite chili pepper) or 1 teaspoon chili flakes
1 tablespoon apple cider vinegar
For Whipped Feta Dip:
3 tablespoons olive oil, divided
1 garlic clove, minced
8 ounces Hidden Springs Creamery Farmstead Feta
½ cup sour cream
¼ cup cream cheese, at room temperature
2 scallions, sliced thin
5 bacon slices, cooked until crispy and crumbled
1 lemon, zested
Salt
Pepper
For Fried Tortilla Chips:
8–10 Tortilleria Zepeda tortillas
1½–2 cups leaf lard or canola oil
Sea salt or favorite seasoning salt
Directions
Begin by preparing the hot honey. Combine the honey, fresh pepper (or chili flakes) and vinegar in a small saucepan. Simmer all ingredients over low heat for 20 minutes without boiling. Set aside and allow to cool.
In a small sauté pan, heat 1 tablespoon of olive oil over low heat. Add the garlic and cook until the garlic is cooked and translucent, about 5 minutes. Set aside to cool for 5 minutes.
In a food processor, combine the feta, sour cream, cream cheese, remaining 2 tablespoons olive oil and cooled garlic. Pulse until well combined and remove to a small bowl. Fold in scallions, bacon and lemon zest. Season to taste with salt and pepper. Chill in the fridge until ready to eat.
To make tortilla chips, heat lard or canola oil in a heavy-bottomed pot. Cut the tortilla into eighths. Once the lard or oil reaches 350 degrees F, add 15–20 tortilla pieces and fry until the chips are golden brown, flipping over once to crisp both sides. Remove the chips with a strainer and place on a towel to absorb any extra lard or oil and season with salt. Continue frying chips in batches, making sure not to overload the pot.
To serve, remove whipped feta from the fridge, drizzle with a couple tablespoons of hot honey and serve with fresh tortilla chips.
Suggestions
Dan Fox uses Organic Valley sour cream and cream cheese, Willow Creek Farms bacon and leaf lard, and produce from local farms all found at Willy Street Co-op.
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