Mrs. Vogelpohl’s Feta Dip

Andria Frankfort says if you don't make any other Back Porch Table recipe, make this one from the best Greek food cook she's ever known.

Mrs. Vogelpohl’s Feta Dip was a big treat in our house growing up. That’s because we didn’t get it often, only when our neighbor Mrs. Vogelpohl would make it and drive it down the street to us (funny in itself, because they lived just a few houses away).

Usually that would happen when we had something special going on: guests in town, a party, a holiday. She’d bring feta dip along with tiropita and maybe some baklava, and always she’d add some little chocolate candies that she made in the shapes of whatever holiday we were celebrating (chocolate turkeys, pilgrims, I can’t imagine how many candy molds she must have had). She was one of the Greek Orthodox ladies who would cook for Galveston’s Greek Festival (similar to Houston’s), and we were just lucky to be her friends.

Mrs. Vogelpohl and my mom were dear friends who talked on the phone daily, even though she was a big Galveston County Republican and we were staunch Democrats. Through the years, we’ve celebrated holidays, graduations, deb parties, babies, weddings and so much more with their family. Her daughter was my favorite babysitter: I was a bridesmaid in her wedding, and her oldest daughter was a precious flower girl puckering her barely-lipsticked lips in mine. This weekend, the little flower girl is getting married in Los Angeles, where her parents live now. We’re on our way to celebrate with them once again, minus Mrs. Vogelpohl. But in her memory, here’s her fabulous feta dip recipe. Hopefully it will soon be a treat in your house, too.

Mrs. Vogelpohl’s Feta Dip

Ingredients: 

2 cloves garlic, chopped fine
1 pound feta cheese 
6 ounces cream cheese, softened
Juice of 2 lemons
¼ cup olive oil
1 teaspoon dried oregano 

Recipe directions:

Mix everything together with a fork. Serve with crackers (expert tip: this dip is delicious with Triscuits).