My Aunt and Uncle have a house with a dock on Lake Washington, and every summer, they generously host us for “dock days” where they take us boating, tubing, water skiing, and where we jump off the dock into the clean, cool water and swim (and jump on the water trampoline) to our hearts’ content.

Last week I brought cookies, so this week I wanted to bring something savory, but it also had to be really quick because I only had about an hour to throw it together.  I decided on a whipped feta dip, which I’ve made in the past, but never posted.  This is a damn shame, because it’s pretty much the best thing ever.

It’s also super adaptable.  You can replace the basil with any herb or herbs you like, and it’s still going to turn out great.  I like to serve mine with homemade crostini (for that I just slice up a baguette, brush each side with some avocado oil mixed with fresh garlic, and broil in the oven til golden) and cucumbers for the healthy folks.  I also like to roast some cherry tomatoes with some shallots to place on top.

You don’t need all that fancy stuff though.  This is a great veggie dip, a great cracker dip… it’s just a great dip.

Enjoy.

Ingredients:
4 oz cream cheese, softened
6 oz feta cheese
3 tablespoons of olive oil or avocado oil
the juice of half a lemon
2 tablespoons diced onion
about 5 basil leaves (or equivalent of your favorite herb)
salt and pepper to taste

Directions:
This is the best part.  Throw all of it into your food processor or blender, and blend until creamy.  Scoop into a dish and keep cold until you are ready to serve.