Time 10m Yield 12 Number Of Ingredients 7 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.
Time 5m Yield about 1-1/2 cups. Number Of Ingredients 10 Steps:
In a food processor, combine the first nine ingredients; cover and process until blended. Transfer to a large bowl. Cover and refrigerate for at least 1 hour before serving. Serve with pita chips.
Time 40m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F. Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes. Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers.
Time 20m Yield 2-3 cups Number Of Ingredients 13 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.
More about “feta olive dip recipes”
Time 25m Yield 3 cups. Number Of Ingredients 8 Steps:
In a food processor, combine the first 5 ingredients; cover and pulse until finely chopped. Add cheese and lemon juice; process until creamy. Serve with vegetables.
