Prep 10 mins
Cook 0 mins
Recipe found in Toronto Star. Gokhan Gokyilmaz and Su Goral made this three-ingredient dip during an olive oil tasting and lunch at their Toronto home. They served it with fresh bread, arbequina olives, an avocado and tomato salad, and a spicy walnut and feta dip called muhammara. Their Turkish olive oil, Zei, is being sold in Toronto fine food stores. Buy good-quality feta from a cheesemonger and rinse it before crumbling. Posted for ZWT6
- 1⁄2 cup feta cheese, crumbled
- 1⁄4 cup extra-virgin olive oil (plus more if needed)
- 2 teaspoons oregano, preferably Greek
- pita bread (or other bread for dipping)
- In bowl using fork, mash feta, 1/4 cup oil and oregano. Mixture should be quite loose and very yellow. If not, drizzle with more oil. Serve with pita or bread.
There is nothing I like more than Feta cheese and this dip made me smile the whole time I was eating it atop some pita chips. Really really good!
Super easy and super tasty!!!! Followed instructions as listed and served with bagel thins which made for a perfect lunch. I will definately make this again, thanks for sharing.
This is a very quick and easy to make dip recipe which yields very tasty results. Great for veggie dipping and also fancy enough for a party.
I luved the combination of the salty feta with the earthy oregano!
I think next time I will use less oil, though I know it is traditional the way you have posted it. I just found the taste a bit overpowering and would have liked the feta and herbs to come through more. A personal preference, thats all.
THANK YOU SO MUCH for sharing yet another great recipe with us, Dreamer!
Made and reviewed for I Recommend Tag Game on recommendation of Boomie.