About ten years ago, my friend Darby Doyle—a fabulous entertainer and food writer—invited me to a magical dinner in her backyard. I only knew one other guest and we didn’t sit near each other, so I really had time to focus on the food. I particularly paid attention to this dip because I loved it and couldn’t figure out what was in it. During the course of the meal, I learned that the woman who made it was not only sitting right across from me, but was willing to share the recipe. Thank you, Erin Cullins. We never met again.

My head can only keep track of so many recipes, and often the ones it forgets are party foods, because I don’t make them as often as the main dishes, sides, salads, and soups that we eat for everyday meals. Even after serving this dip at a couple of parties where people raved about it, it faded from my active recipe mind. Last year, Amelia found it and started making it. She made it often, and I soon I realized it didn’t belong solely to the party food category. Feta dip makes a great after-school snack, provides a solid tartine foundation, or fills out the meal when soup and bread are all that is on the menu. Just add carrots for dipping, and you’ve added a large dose of pleasure to the table.

FETA DIP
Serves 10 to 12

• 8 ounces feta, crumbled (we like the Boar’s Head feta)

• 1 tablespoon fresh lemon juice

• 2 scallions, white and green parts washed sliced

• 1/4 teaspoon? Kosher or sea salt, or to taste

• A few grinds of pepper

• 1 cup sour cream

Pour the fresh lemon juice over the crumbled feta, sprinkle with scallion slices and salt, douse with sour cream, and stir to combine.

This dip is delicious year-round, but we particularly like to eat it during winter because it is white like snow. Sprinkled with a few pomegranate seeds, it looks particularly festive in December. When you offer it as a dip, serve with sliced vegetables or pita chips.

When you offer it as a spread, try topping it with grated carrot or slices of roasted red pepper. Or just drizzle it with a little olive oil. Or olive oil, orange zest, and pomegranate seeds.