Do you ever get that sinking feeling when you are preparing a meal for a large group of people that you just aren’t sure if you have enough food?
That is me-all the time.
I go into panic mode and start to figure out what I can whip together with the ingredients I have and the time I have left. This task is especially difficult when you are not in your own kitchen.
So I think and think only to come with an appetizer. Brilliant- make them eat before they eat and there will be plenty of food.
I pace the floor, trying to rack my brain with what I could possibly have enough ingredients to pull together. After about 15 minutes I come up with this: Black pepper and Parmesan twist served with a creamy feta dip.
Not bad, eh?
I love these breadsticks because of the baking powder. No wait time with the yeast, you just throw this dough together and bake away.
As for the dip, I stood there, staring at this block of feta like it was my enemy thinking to myself, “I know I can make a dip out of you, but how.” I have no 
cream cheese or yogurt, only sour cream. Well hell, ranch dip is made from sour cream and seasonings- this may just work.
And you know what? It did work (actually a lot better than I could have imagined!)
Lack of food disaster avoided (even though I don’t think there would have been a problem any way- again, story of my life: make enough food to feed 40 when you only have 9 coming over!)
- 1 cup whole wheat flour
- 1 cup white flour
- 1 teaspoon baking Powder
- 1 teaspoon salt
- ½ cup parmesan cheese
- 2 tablespoon Black Pepper
- 4 tablespoon Olive Oil
- ¾ cup water
- Pre-heat oven to 400?
- Combine all the dry ingredients in a food processor (including cheese and pepper.) Pulse a few times to combine. Add in 3 tablespoons of the olive oil and pulse until the mix looks like coarse meal.
- Begin with adding ½ cup of the water and let the processor run. If the dough does not start to come together, start adding water tablespoon by tablespoon (pulsing after each time) until the dough starts to come together.
- Scrap dough out onto a floured surface and roll out to a ¼” thick rectangle. Brush with remaining olive oil and sprinkle with extra cheese and black pepper. Cut strips ½” wide (can go more or less) and twist. Place on a baking sheet and bake for 14-15 minutes until the twist are golden. If you decide to roll your dough thinner or thicker (or cut thinner or thicker) be prepared to adjust your baking time. I always start with 1o minutes and go from there.
- 1 cup feta
- ⅓ cup green onion
- 1 cup sour cream
- ½ tablespoon garlic powder*
- ½ tablespoon oregano
- none salt and pepper to taste
- Combine all ingredients in a food processor and pulse until only small lumps of feta are left. Serve with crackers, on sandwiches, or vegetables.
- *You can use cloves of garlic, I just didn’t want the garlic to over power so I chose the powder.
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