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Springtime in Georgia means warmer weather and with that comes strawberry season. Typically strawberry season here runs from late April to early July. However, the farmers markets in Atlanta have already been promoting the strawberry harvests from local farmers. I am here for it! This popular berry can be found in grocery stores year round, but there is something that excites me about getting it straight from the source. I think they taste better and have a longer shelf life.

As with most fruit, they taste best when at their peak ripeness. With strawberries that means they will have a fragrant bouquet (or smell), and when you bite into them they will be sweet and juicy. Not only do they taste great, but they also have the added benefits of being a source of Vitamin C, magnesium, phosphorus and other antioxidants. They are quite lovely on their own. This recipe does just that!

The Ingredients

• Strawberries- pick ones that are uniformly red with green caps, are fragrant, and have medium firmness
• Balsamic Vinegar- use a quality one with out caramel, flavorings or other artificial ingredients
• Honey- local, raw honey if you have it
• Feta Cheese- use the block of feta and not the crumbles which usually contain an anti-caking agent
• Greek Yogurt- plain, nonfat
• Extra Virgin Olive Oil- since this is being used as a garnish you want to use a high quality olive oil
• White Pepper- milder than black pepper and will keep the dip white in color
• Basil- fresh and julienned

This dip is far from one note and is packed with punches of flavor. The base of the dip is a creamy and tangy combination of whipped feta and Greek yogurt. It is topped with strawberries that are roasted with honey, balsamic vinegar and black pepper. The balsamic vinegar and black pepper decreases the fruit’s tartness and bring out the hidden flavor notes. The dip and roasted strawberries are then finished with fresh basil for a hint of aromatic flavor, a drizzle of extra virgin olive oil for another layer of fruitiness and pepperiness, and a sprinkling of freshly blacked cracked pepper.

Making the Dip

First, start by prepping the washed and dried strawberries. Cut larger ones into quarters and smaller ones into halves. They should be relatively the same size so they cook evenly. Toss them in a bowl with balsamic vinegar, honey and black pepper, and make sure they are evenly coated. Next, place them in a a single layer on a parchment lined baking sheet. Bake for 30 minutes in an oven that has been preheated to 350 degrees F. Work on the feta dip while the strawberries bake.

Using a food processor will give a smooth and creamy texture to the dip. Otherwise, it will be grainy from the feta cheese. So in the food processor proceed with adding the feta cheese (broken into pieces), Greek yogurt, extra virgin olive oil, and white pepper. Blend until smooth with no lumps of cheese. Transfer to a bowl, cover and refrigerate for at least an hour. Cool the cooked strawberries for about 5 minutes, transfer to a separate bowl, cover and chill.

You could simply add the cooked strawberries on top of the feta dip, but I am all about presentation when serving. That being said, transfer the whipped feta dip to a pretty serving bowl. Spoon the balsamic strawberries on top. Garnish with julienned basil leaves, a drizzle of extra virgin olive oil, and cracked black pepper (only on the strawberries to avoid black flecks in the dip). Serve with your favorite bread. I used a garlic sourdough loaf and it was amazing!

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #BBVRecipes.