These Feta Cheese Dip recipes are old friends, tried and true feta-lemon-garlic-olive oil dips, one created in a food processor, the other chopped, minced and crumbled by hand.
Both are absolutely wonderful
served with warm, crusty bread and other dippers, and both feature classically
On the off chance that you have leftover dip after the party, warm it and
serve over pasta. Wow.
1 pound feta cheese (2 bricks)
1/2 cup olive oil plus a little for garnish
2 cloves garlic
Juice and zest of 2 lemons
3 sprigs fresh thyme
Place the feta, olive oil, garlic cloves, lemon juice and
zest, and the leaves of 2 sprigs of thyme in a food processor. Let 'er rip.
Transfer the dip to a serving bowl and garnish with a drizzle of olive oil and
a few more thyme leaves.
To serve, spread the dip onto warm sourdough bread or other crusty bread of your choice. That's a must, but you can also serve it with vegetable dippers, cooked tortellini, and grilled chicken bites with great results. Dolmas, too.
Tip: If you find the dip a bit too rich, cut it with a little Greek yogurt.
In this version the ingredients are chopped, minced, sliced and
crumbled instead of whirled in a food processor. And green onions and tomatoes
are added. Still very easy.
1/2 cup olive oil
Juice of 1 or 2 lemons
2 cloves garlic, minced or pressed
1/4 teaspoon each black pepper and oregano
1 1/2 cups chopped tomatoes
1 bunch of green onions, trimmed and sliced
1 pound feta cheese
Salt, if necessary
Pour the olive oil into a wide shallow bowl or deep platter. Stir in the lemon juice, garlic, pepper and oregano. Top with the green onions and tomatoes. Crumble the feta cheese over the top of that and stir. Taste and adjust the seasonings or add salt if necessary. (Feta is salty.) Again, serve with warm, crusty bread. Serve leftovers over pasta.
Here's a good pic of Feta Cheese Dip #2.
More recipes with feta cheese: