Sara and I are off again! I promise you guys, my kids, my husband, myself, and an OB-GYN who thinks I’m a tiny bit crazy that we’re not going anywhere else (and by we, I mean my growing fetus and I–Sara’s anniversary is coming up) until I go to the hospital to have this baby. Except for a possible trip to Ikea because I need bookshelves. And cinnamon rolls.

I wanted something fun and easy and delicious for this Friday–I’m not sure everyone’s feeling pushed to the limit, but it seems like everyone I know is feeling pushed to the limit (who knew elementary school, preschool, 4-year-old dance class, and 7-year-old soccer could drive us all to a crazy place?). What do we all need? Besides a good spin class (okay, maybe not ALL of us) and a Xanax? Bacon. Always bacon.

For this dip, whisk together 1 1/2 cups high-quality plain Greek yogurt and 1/2 cup mayonnaise.

Stir in 1 cup crumbled feta cheese, 12 ounces cooked, crumbled bacon,

1 clove minced garlic, 1/4 cup finely minced green onion, 1 tablespoon minced fresh basil, 1 tablespoon lemon juice,

and 1 tablespoon red wine vinegar. Add black pepper and then season with kosher salt to taste. Cut 8 ounces of tomatoes in half and then rinse under cool water to remove the seeds and membranes.

Dice the tomatoes, then spread the dip into a serving dish

and then sprinkle with chopped tomatoes. Garnish with additional basil if desired. Refrigerate for at least an hour before serving, then serve with crackers, chips, pita chips, and/or slices of warm bread.


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