So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!
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from July 12, 2012… We haven’t gotten to 100 degrees yet this summer, but it’s been pretty darn close. This would be excellent right now!
Over the past few weeks of 100 degree days, pretty much the thing I’ve wanted to do the least is turn on the oven. I mean, it doesn’t need to be hotter inside than it already is outside, does it? But the thing is… food preparation still needs to be done. Dinner, get togethers, general happiness, the like. And sometimes, you just need gooey cheese. Or is that just me?
Well, if you are in any way like me, or if you just happen to like good food, then this dip is just the thing! Mediterranean Feta Dip combines a bunch of delicious Greek flavors like roasted red peppers, sundried tomatoes, and feta cheese in a cool, light dip that is perfect for the hot days of summer.
I made this dip for a church event recently and it was a huge hit. The flavors are simple yet classy, and it was a snap to throw together. Just be sure to allow time for chilling, as that really helps the flavors meld together. I know this will be an appetizer I make time and time again. Hope you enjoy!
Mediterranean Feta Dip [adapted from Closet Cooking]
click to print
Ingredients:
- 1/2 large onion, quartered
- 2 cloves garlic, peeled
- 1 12 ounce jar roasted red peppers, undrained
- 4 ounces sundried tomatoes packed in oil, drained
- 8 ounces feta cheese
- zest and juice of 1 lemon
- 1/2 teaspoon cracked black pepper
- crackers or pita chips, for serving
Directions:
Pulse garlic and onion in food processor until finely chopped. Add roasted red peppers, sundried tomatoes, feta cheese, lemon zest and juice, and black pepper. Pulse until well combined. Cover and refrigerate for one hour before serving with crackers or pita chips. Keeps in refrigerator for up to one week.
Time: 15 minutes.
Yield: about 3 cups dip.
Linked up with: What’s Cookin’ Wednesday.
I love veggies/crackers and dip during these hot summer days, + this dip sounds amazing. I don’t think I’ve ever had anything like it, but it absolutely sounds like something I’d love!
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thanks, amy! it was a totally new concept to me too–feta cheese in a dip. but i definitely loved it!
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I wish I had this dip! I need it for lunch 😉
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hope you try it sometime, it was an AMAZING lunch 🙂
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Looks pretty fantastic! I bet it’d be great on a sandwich too.
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i bet you’re right!
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Sarah, I heart you so much! I was thinking and thinking what new dish I could take to a bbq this weekend. This is it! I can’t wait to make it, it sounds delicious!! 🙂
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hope you loved it if you tried it 🙂
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Sarah, yes I made it and it was a hit! Nothing left 🙂 I will be making it again for sure. In fact I have to pin it because people wanted the recipe and I told them they’ll have to check my pins…lol!!
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aww yay! 🙂
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I’ve been super into dips lately and given how much I adore feta, I know I need to make this and spread it all over everything!
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mmm yes, you would 🙂
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What a great dip…perfect way to eat your veggies!
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thanks girl!
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okay so this isnt really what i would consider a dip but i couldn’t figure out what else to call it…tomato, feta salsa?? i have no clue. anyways, its a great appetizer & so easy to throw together.
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