Recipe: Creamy Feta and Garlic Dip with Crudites (food processor)

CREAMY FETA AND GARLIC DIP WITH CRUDITES

"The dip is extremely versatile, so you can use any vegetables you prefer or find on sale. As with any crudites platter, you will need about 1 pound of vegetables for every 5 to 6 people."

1 pound small red potatoes
1 pound green beans, ends trimmed
2 cups (9 ounces) crumbled feta cheese
1 (8 ounce) package cream cheese
1/4 cup lemon juice
2 tablespoons garlic powder
2 cloves garlic, minced
Ground black pepper, to taste
1 pound radishes, washed and trimmed
2 cups cherry tomatoes, rinsed

Place the potatoes in a large saucepan and add enough water to cover. Bring to a simmer over medium, then cook until tender when pierced with a knife, about 15 minutes. Drain and rinse until cold water. Set aside.

Meanwhile, bring a second large saucepan of water to a boil. Add the green beans and cook until tender but still crisp, about 3 minutes. Drain and rinse under cold water until cool. Set aside.

In a food processor, combine the feta, cream cheese, lemon juice, garlic powder and garlic. Process until very smooth. Season with pepper, then pulse to combine.

Transfer the dip to a serving bowl, surrounded by the beans, potatoes (larger potatoes can be sliced), radishes and tomatoes.

Makes 24 servings
Source: Jim Romanoff in the Chicago Sun Times, November 4, 2009