Feta, Olive and Tomato Dip |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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:
1. Put the first eight ingredients in the food processor and mix, transfer to a bowl and add the olive oil, tomatoes, onion and olives.
2. 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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