Feta, Olive and Tomato Dip

5.0(11)

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.

by PetsRus·published 2002-11-24

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Spreads

Servings

(2–3)

Total time

20 min

prep 20 min

Calories / serving

535 kcal

Ingredients (13)

serves

8 ounces feta cheese, cubedfeta
2 tablespoons chopped parsley or 2 tablespoons coriandercoriander
1 clove crushed garlicgarlic
1 teaspoon dried oreganooregano
1/2 teaspoon dried thymethyme
1 teaspoon hot paprika or 1 teaspoon sweet paprikapaprika
2 ounces cottage cheesecottage-cheese
fresh ground pepperpepper
2 -3 tablespoons olive oilolive-oil
2 tomatoes, skinned,seeded and choppedtomato
1 red onion, finely choppedred-onion
3 tablespoons chopped black olives or 3 tablespoons green olives (or more)
lemon juicelemon-juice

Instructions (2 steps)

01Put the first eight ingredients in the food processor and mix, transfer to a bowl and add the olive oil, tomatoes, onion and olives.
02Add 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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Rich recipe — supports nutrition-aware planning.