This post has nothing to do with Anthony Quinn’s costume changes. Come to think of it, as food goes, it’s probably about as Greek as Anthony Quinn. But I digress.
If you like bleu cheese dressing, you might like this. If you don’t like bleu cheese dressing, odds are better than even that you won’t like it. Don’t say I didn’t warn you. What you’ll need, in no particular order:
1. Feta cheese, crumbled (if it already comes that way, so much the better).
2. Yogurt. Not the low-fat stuff, unless your doctor has told you otherwise. Greek yogurt works best; you can find it in most supermarkets, and the Fage brand is very good.
3. Mayonnaise. Use Hellmann’s. Please. I don’t generally put much stock in one brand over another, but Hellmann’s makes just about the only real mayonnaise out there. If it says “and Salad Dressing,” or calls itself “Mayo,” it doesn’t belong in your fridge unless you’re making cole slaw, or unless you have a tin palate.
4. Sun dried tomatoes, or sun dried tomato paste
5. Spices, including (but not necessarily limited to) oregano, mint, garlic, and black pepper or peppercorn blend (freshly ground and not from a shaker, you heathen, you).
6. Lemon juice
7. Some species of veggies to either douse with, or dip in, the dressing; also goes nicely with lamb meatballs.
Okay. If someone’s ever foolish enough to contract me to write a cookbook, here’s why it will be called Season to Taste:
Get a big glass bowl. No, the other one, on top of the fridge. Now spoon the yogurt into it, and stir in a handful of the Feta cheese while you’re at it. Once it’s well-blended, put a glop (metric) of the Hellmann’s in there to thicken it a bit*. Put pinches and dashes of most of the spices in there, saving the pepper for last, and using more of the oregano than of the other spices. Easy on the garlic, for Pete’s sake. Like mom always says (mine does, anyway), “You can always add more, but you can’t take it out.”
Where was I…? Oh, yeah, a splash of lemon juice, and if you want, a bit of the sun dried tomato paste (or some finely minced sun-dried tomatoes) to give it a little something to keep your guests’ tongues guessing. Adjust the mix depending on what you think it needs more of, keeping in mind that if you’re making this ahead and letting it chill, more of the flavor will be released than what you’re tasting right now. Once you’re done, put in just a bit of pepper.**
Enjoy!
*You’ll probably need less of the mayonnaise if you use Greek yogurt than you would if you used the other stuff.
**I don’t use salt in this recipe (or most of the others, come to think of it), mostly because the feta, mayonnaise, and usually also the sun-dried tomatoes have plenty. If you find that it’s a bit too salty for your taste, add more lemon juice.