Feta Olive And Tomato Dip Recipes

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FETA, OLIVE AND TOMATO DIP



Feta, Olive and Tomato Dip image

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.

Provided by PetsRus

Categories     Spreads

Time 20m

Yield 2-3 cups

Number Of Ingredients 13

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

Steps:

  • 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.

GREEK FETA AND OLIVE SPREAD



Greek Feta And Olive Spread image

Feta cheese, sun-dried tomatoes and black olives come together as one in this full-flavored Greek dip. Serve it on toasted triangles of pita bread.

Provided by KILLERGREEN

Categories     Appetizers and Snacks     Vegetable     Olives

Time 10m

Yield 12

Number Of Ingredients 7

1 (6 ounce) package feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
½ teaspoon minced garlic
2 ounces sun-dried tomatoes, softened
½ teaspoon dried oregano
1 tablespoon chopped black olives, drained

Steps:

  • In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.

Nutrition Facts : Calories 70.2 calories, Carbohydrate 3.3 g, Cholesterol 12.5 mg, Fat 5.4 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 260.2 mg, Sugar 2.3 g

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