ISO Feta Cheese Dip

[toothmom]

I was at my SIL on the weekend and she had bought a great feta dip from the deli. I really prefer to make things when I can as I feel that they generally taste better. Does anyone have a great dip out there? I checked out the past threads and there is one there with feta and spinach, but I didn' want the spinach in it. I have been craving feta lately--anything with in it! HELP!

[sneezles]

Here are some recipes I found on Epicurious:

YOGURT-FETA DIP


Can be prepared in 45 minutes or less.
1 cup plain yogurt (do not use low-fat or nonfat)
4 ounces feta cheese, crumbled
1 large green onion, cut into 1-inch pieces
1/4 teaspoon grated lemon peel

Place all ingredients in processor and puree until almost smooth. Season with pepper. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)

Makes about 1 1/2 cups.


Bon Appétit
April 1996

ROASTED GARLIC, ONION AND RED BELL PEPPER DIP

1 garlic head, halved crosswise
1 medium onion, peeled, halved crosswise
4 tablespoons olive oil

1 red bell pepper

1 8-ounce package cream cheese
1/2 cup crumbled feta cheese
6 Kalamata olives or other brine-cured black olives, pitted
1 tablespoon drained capers

1 French-bread baguette, cut into 1/4-inch slices

Preheat oven to 375°F. Place garlic and onion, cut side down, on small baking sheet. Brush with 2 tablespoons olive oil. Bake until onion is tender and garlic is golden and tender, turning over halfway through baking, about 30 minutes. Cool.

Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed pepper. Chop coarsely.

Squeeze garlic from skin. Cut each onion half into quarters. Place garlic, onion, red bell pepper and next 4 ingredients in processor and blend well. Transfer to small bowl. Cover and refrigerate until firm, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)

Preheat broiler. Place baguette slices on baking sheet. Brush with remaining 2 tablespoons oil. Broil until golden brown, about 2 minutes. Stir dip and serve with toasted baguette slices.

Makes 2 1/2 cups.


Bon Appétit
December 1998
Brad Avooske, Chico CA
The Cook's Exchange


FETA PINE-NUT DIP


This recipe can be prepared in 45 minutes or less.

1/2 cup pine nuts
1/2 red bell pepper
1/2 cup packed fresh flat-leafed parsley leaves
6 ounces feta
1/4 teaspoon minced garlic
1 cup plain yogurt

Preheat oven to 350°F.

In a shallow baking pan toast pine nuts, stirring occasionally, until golden, about 7 minutes, and transfer to a plate to cool. Separately chop nuts, bell pepper, and parsley and combine in a bowl.

Crumble feta into a food processor and pulse until it resembles coarse meal. Stir feta into nut mixture with garlic, yogurt, and salt and pepper to taste. Serve dip with pita toasts or bagel chips. Makes about 2 cups.



Gourmet
August 1999

The Last Touch

[LMckay]

Here's a fabulous recipe that I've been asked for more times than I can count. Easily "lightened" too.

Garlic-Feta Cheese Spread

1 garlic clove, minced (or more if you're a garlic lover)
1/4 tsp salt
1/2 lb Feta cheese, crumbled
1/2 cup mayonnaise
1/4 tsp dried marjoram
1/4 tsp dried dill weed
1/4 tsp dried basil
1/4 tsp dried thyme
3/4 lb cream cheese, softened

Mash garlic and salt to a paste. Using a food processor, blend together Feta, mayonnaise, garlic mixture, herbs and cream cheese. Spoon into a crock and chill, covered, for 2 hours. Makes 1 1/2 cups. Serve with pita chips.

[Shessy]

I have a great recipe for baked feta. Take one package of feta and put it into an oven-proof dish. Pour your favorite home-made or jarred tomato sauce on top. Cook at 350 degrees for about 30 minutes. Serve with warm French bread. Serves about 4-6 as an appetizer.

[toothmom]

Thank you guys, these all sound great! Can't wait to make them!

[andrea]

franklin's feta spread

feta
olive oil
fresh basil leaves- chopped
fresh garlic- minced
fresh ground pepper
(i also add a bit of cream cheese for smoother consistency)

mix all ingredients with a fork until very creamy. keep tasting until perfect!!! serve with crackers or bread and kalmata olives! SOOOOO GOOOOOD!