Baked Feta Spread With Sun Dried Tomatoes Recipes

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VEGETARIAN SUN-DRIED TOMATO, FETA, AND WALNUT SPREAD



Vegetarian Sun-Dried Tomato, Feta, and Walnut Spread image

This spread, a riff on pesto, is so yummy and versatile. Spread it on toasted baguette slices for an impromptu nibble, toss with pasta, add Greek yogurt to make it into a dip, or spread in sandwiches with your favorite cold meats or roasted veg.

Provided by Diana Moutsopoulos

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 10m

Yield 4

Number Of Ingredients 8

5 sun-dried tomatoes packed in oil, drained and chopped
½ (6 ounce) container feta cheese
⅔ cup toasted walnuts
2 tablespoons olive oil
½ teaspoon dried oregano
½ teaspoon red pepper flakes
salt and freshly ground black pepper to taste
6 tablespoons milk, or as needed

Steps:

  • Combine sun-dried tomatoes, feta cheese, walnuts, olive oil, oregano, red pepper flakes, salt, and pepper in the bowl of a food processor; pulse until blended. Pour in milk with the processor running, 1 tablespoon at a time, until a spreadable consistency is reached. Serve immediately or chill until needed.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 7 g, Cholesterol 20.8 mg, Fat 25.7 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 5.8 g, Sodium 309 mg, Sugar 2.5 g

HERBY BAKED FETA DIP WITH TOMATOES, PEPPERS AND OLIVES



Herby Baked Feta Dip with Tomatoes, Peppers and Olives image

The baked feta-and-tomato pasta that became an internet sensation was the inspiration for this delicious and easy dip. Your guests might just hang around the food table a little longer with this creamy and savory dish on the menu. It comes together in no time, so it's perfect for spontaneous get-togethers as well as big holiday parties. Best of all, the vibrant tomatoes and herbs make it as beautiful as it is tasty.

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 cups multi-colored cherry tomatoes
1 cup roasted red peppers, drained and diced
1/2 cup halved kalamata olives
3 cloves garlic, peeled and thinly sliced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 8-ounce block feta
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Sliced sourdough bread or crackers, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes.
  • Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers.

CREAMY WHIPPED FETA



Creamy Whipped Feta image

This creamy and tangy dip gets topped with tart and sweet sun-dried tomatoes, pine nuts, and parsley to make a delicious party appetizer that everyone will love. This is not only a tasty dip for veggies or crackers, it is fantastic served in a pita with grilled chicken or pork. Use high-quality feta and olive oil for best results.

Provided by France C

Categories     Feta Cheese

Time 15m

Yield 10

Number Of Ingredients 9

8 ounces chopped feta cheese
¾ cup Greek yogurt
1 clove garlic, minced
½ teaspoon lemon zest
freshly ground black pepper to taste
3 tablespoons olive oil, divided
1 tablespoon minced oil-packed dried tomatoes
1 tablespoon pine nuts
1 tablespoon minced fresh parsley

Steps:

  • Combine feta cheese, Greek yogurt, garlic, lemon zest, and black pepper in a food processor. Pulse several times to combine. With motor running, slowly drizzle in 2 tablespoons olive oil until dip is smooth and creamy, approximately 1 minute, scraping down the sides of the bowl as needed.
  • Transfer mixture to a bowl or onto a plate and top with sun-dried tomatoes, pine nuts, and parsley. Drizzle with remaining olive oil and serve.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 2 g, Cholesterol 23.6 mg, Fat 10.9 g, Fiber 0.1 g, Protein 4.4 g, SaturatedFat 4.8 g, Sodium 265.1 mg

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