I don’t know about you, but 2020 hasn’t been the easiest start. Besides what I may be dealing with personally, the world is very much dealing with a lot right now as well, with the loss of a city hero for us in LA, and worry over the spreading virus.
For me, Lunar New Year kind of came and went. Fortunately, I was able to spend it with family, but spirits weren’t as high as they typically would be. Now with the Super Bowl rolling around, I don’t find myself prepping the way I have the last few years. Our group of friends aren’t huge football fans to begin with, but we’ve always enjoyed getting together, eating fatty foods, and for me, watching the commercials.
I told my boss that I haven’t been in the celebrating mood as of late, given recent events. But she reminded me that hard times are all the more reason to make time for things like celebrations.
In an effort to pull me out of depression, I tried making a new recipe. If you’re looking to make something a little bit fancier than your average queso or 7-layer dip, this whipped lemon feta dip is a good one to consider. This recipe is from NYT Cooking.
Here are a couple of my tips when making this dip:
- Use at least 2 bunches of scallions. The recipe calls for just one, but if you have a pretty strong broiler like I do, using more gives you more to work with. Which brings me to my second point.
- You don’t need to broil the scallions and sliced lemons for 7 – 9 minutes. 6 will do if you’re broiling on high. Two of my lemon slices got completely burnt.
- The dip will go well with some fresh sliced bread, like a baguette or Trader Joe’s ciabatta demi-baguette. I also really enjoyed it with black pepper ridge cut potato chips.
Enjoy and keep pushing forward.
JULIENNE CARROTS 