This savory cheese spread is perfect on wheat thins or with wedges of toasted pita bread. It is also great spread on whole wheat tortillas, with pieces of tender lettuce, ripe tomato and slivered red onion, then rolled up, for a tasty lunch wrap.
Greek Feta Cheese Spread
by Sue Lau | Palatable Pastime
Sometimes ideas for cooking come from obvious places. Going to the market and finding samples being given out at the delicatessen is one great place. As it was, I was shopping at the cheese counter in Kroger when offered a sample of feta cheese dip. It was really good! And I was sorely tempted to buy a tub. But then I wondered when it was made, and what kinds of mysterious things might be in it.
Far easier, I thought, to have a restful mind about it, to go grab the things I knew were in it and make it myself. Spreads and dips really are quite easily to make at home, especially if you use a food processor and can buzz up a batch in a few minutes.
This has a thicker character as a spread, which makes it perfect for snacking with crackers or spread on tortillas for wrap sandwiches. If you want it a little thinner, such as you might like for dipping pretzels and such, it can easily be thinned with milk or sour cream.
Usually I make my spreads with cream cheese or chevre as part of it but since this was heavy on the feta there was no need. The tomatoes you can buy in a jar, or on an olive bar and drain off any olive oil it soaks in (save that for making salad dressings from scratch!). If you use dried sun-dried tomatoes (dry like raisins), be sure to soak them enough so that they will pulse easily in the food processor. You wouldn’t want that part too chunky—all those ingredients (tomato, olive, garlic) should chop about the same.
I have a recipe for the roasted garlic if you need it- really quite simple to do.
As always, I hope you enjoy, and have a great Independence Day and Canada Day holiday week! (Or whatever you celebrate this week wherever you are. Just sorry to spoil your plans for soccer, as we are rooting for the USA to go for the win! 🙂 )
Greek Feta Cheese Spread
- 1/2 cup roasted garlic cloves
- 1/4 cup pitted kalamata olives
- 1/3 cup sun-dried tomatoes in oil, drained
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon black pepper
- 4 ounces feta cheese, crumbled
- Pulse garlic, olives and sun dried tomatoes in a food processor a few times until it resembles coarsely chopped tapenade. or alternatively, you can finely chop all of it with a chef’s knife and mix.
- Stir in remaining ingredients.
- Serve with crackers or toasted pita bread as a first course.
You might also like:
Sauerkraut Dip with Bacon and Garlic
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This looks great Sue and I’ve put it on my to make list for the 4th.