I’m sitting on an airplane on a Sunday evening, en route to Seattle for a business trip, and I’m attempting to draft a blog post about this feta dip. If I ever thought I was too busy to blog, it’s even truer now that I’m a mom. Blogging gets squeezed into whatever time I can find, either in the short window of time between Brecken’s bedtime and my own, or on weekends while she naps, provided I’m not in the kitchen actually creating content for the blog! It’s actually more common for me to knock out a huge list of posts at once…we road trip frequently enough that I can usually spend the majority of a drive to Chicago drafting posts and editing photos, only to get them in the blog queue once I have an internet connection.

Every blogger has a different method behind the madness, and that’s what works for me right now. The bummer is that sometimes I’m working on a handful of posts at once, and I find myself struggling with writer’s block, unable to come up with a little anecdote to share. This is all a really long way of saying I don’t have anything brilliant or inspired to share with you about this dip. It’s not at all because this isn’t a great recipe—it’s actually one of my favorite appetizers as of late—I’m just all out of creative juices at the moment. Instead of forcing it, I’m just going to suggest you trust me on this one and make this next time you need a super quick, super simple appetizer. It can be made a day or two ahead of time and tastes good with baguette slices, veggies, pita chips, or crackers!

One Year Ago: Pesto BLT's

Two Years Ago: Kale Salad with Apples, Craisins, and Feta

Three Years Ago: Roasted Red Pepper Pesto Roll-Ups and Strawberry Basil Sorbet

Four Years Ago: San Diego Eats and Zucchini Pancakes