Feta, Olive and Tomato Dip
11
People talking
Use a feta that is not too salty, there can be quite a difference in flavor when you buy feta cheese. You can substitute the fresh tomatoes for sun-dried if you like a more pungent flavor, but use less and taste it before you add more. Add several tablespoons of milk to turn the dip into a dressing. Also very good to spread on a sandwich and top it with tomato and cucumber slices.
- Ready In:
- 20mins
- Yields:
- Units:
11
People talking
ingredients
- 8 ounces feta cheese, cubed
- 2 tablespoons chopped parsley or 2 tablespoons coriander
- 1 clove crushed garlic
- 1 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1 teaspoon hot paprika or 1 teaspoon sweet paprika
- 2 ounces cottage cheese
- fresh ground pepper
- 2 -3 tablespoons olive oil
- 2 tomatoes, skinned,seeded and chopped
- 1 red onion, finely chopped
- 3 tablespoons chopped black olives or 3 tablespoons green olives (or more)
- lemon juice
directions
- Put the first eight ingredients in the food processor and mix, transfer to a bowl and add the olive oil, tomatoes, onion and olives.
- Add the lemon juice, put in the fridge for at least one hour, serve with melba toast, crackers or pita bread strips.
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RECIPE MADE WITH LOVE BY
@PetsRus
Contributor
@PetsRus
Contributor
"Use a feta that is not too salty, there can be quite a difference in flavor when you buy feta cheese. You can substitute the fresh tomatoes for sun-dried if you like a more pungent flavor, but use less and taste it before you add more. Add several tablespoons of milk to turn the dip into a dressing. Also very good to spread on a sandwich and top it with tomato and cucumber slices."
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Very tasty recipe. You could even call it Greek Salad dip cause, except for the cottage cheese, it has all the same ingredients I put in my 'favorite' Greek Salad. Perfect proportions of ingredients, only I made the mistake of adding an extra garlic (as I always do) & I found it abit too much so next time I'll stick to the recipe. I used 2 vs 3 Tbsp olive oil & didn't bother 'skinning' my tomatoes. I added 1/4 c cream cheese & sprinkled top with chopped red peppers. Took this to a party & it was very well received, thanks for sharing.Reply
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This is a great dip! The only thing for me was that I found my feta a bit grainy...so that is a matter of trying other forms of it. Thanks for sharing.Reply
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My food processor broke a few months ago and I have yet to replace it, so I just mixed the cheeses & spices with a fork, mashing them as much as possible. I was an ounce shy on feta (and was using a fairly strong goat's milk feta) so used an extra ounce of cottage cheese. I had some cherry tomatoes to use so in place of the two tomatoes I used 6 of those (seeded but not skinned). Otherwise followed the recipe, using parsley, black olives, sweet paprika, and about 1 1/2 tsp lemon juice. This is very good with crackers and I also think it would be great as a filling in baked turnovers (which I'm going to try with refrigerated biscuits as the dough). Thanks for sharing this lovely recipe! Update: Just wanted to add that I took this along to my parent's for Mothers Day and my family nearly devoured it before dinner was ready! They all loved it. Thanks again! :)Reply
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Served this delicious dip with some whole wheat crackers and it was just what I was craving! We all loved it and will make it many times.Reply
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