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Sunday, September 2, 2012

Feta Herb Dip

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My mom's friends loved this dip so much they were willing to finish it off with a spoon when the pita chips ran out. My friends didn't run out of pita chips, but dubbed the appetizer "feta bruschetta". It was popular in both cases, to say the least!
This is another recipe passed along from my mom's friend Chris, who also shared her oatmeal pancakes with me. Though we ate it with pita chips, I can also see it spread on grilled bread (truly a feta bruschetta!) or eaten with wheat thins or other crackers. The means to eat it is less important than the spread itself, as you'll see once you taste it! Don't leave this appetizer out of your next party spread!

One Year Ago: Grilled Zucchini and Red Onion with Lemon Basil Vinaigrette
Two Years Ago: Fig & Olive Tapenade 
Three Years Ago: Scotcheroos

Feta Herb Dip
from Chris B.

-8 oz. feta
-1/2 tsp dried thyme
-1/2 tsp dried oregano
-1/2 tsp garlic powder
-1/2 tsp ginger
-1/2 tsp red pepper flakes
-2-3 scallions, chopped
-1 small red pepper, finely chopped
-1 tomato, finely chopped
-1/4 cup olive oil

1. Chop feta finely and spread over a serving dish (alternately, buy the crumbles and spread over a serving dish).
2. Sprinkle each of the herbs over the feta. Layer scallions, followed by the red pepper, followed by the tomato, on top of the cheese.
3. Drizzle with olive oil. Allow to rest in the fridge for a few hours for flavors to meld. Serve with pita chips.