Kalamata And Feta Spread Recipes

KALAMATA AND FETA SPREAD

Kalamata and feta spread image

Make and share this Kalamata and feta spread recipe from Food.com.

Provided by Meaghan Nana-Sinkam

Categories Spreads

Time 15m

Yield 24 serving(s)

Number Of Ingredients 5

Ingredients

2 cups cream cheese
1/2 lb feta cheese
4 cloves garlic
10 pitted kalamata olives
1/2 cup milk

Steps:

In food processor: Mix garlic Add cream cheese and milk, mix til smooth Add feta and olives, mix until loose Chill for about an hour.
Serve with pita, crackers or veggies.

MARINATED FETA WITH KALAMATA OLIVES

Marinated Feta with Kalamata Olives image

Make and share this Marinated Feta with Kalamata Olives recipe from Food.com.

Provided by evelynathens

Categories Cheese

Time 5m

Yield 8-12 serving(s)

Number Of Ingredients 10

Ingredients

1 lb feta cheese, cut into large cubes
1 cup kalamata olive, pitted (not necessary but nice - leaving the pits in is more authentic - just warn guests)
2 roasted red peppers, cut into strips
1/2 cup olive oil
1 small onion, diced
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
2 teaspoons fresh oregano
salt and pepper
lemon juice (always fresh!)

Steps:

Combine the peppers, feta and olives in a large bowl.
Add the olive oil and toss gently.
Add the remaining ingredients and toss gently again.
Adjust seasonings, cover and chill atleast 5 hours before serving.

GREEK FETA AND OLIVE SPREAD

Greek Feta And Olive Spread image

Feta cheese, sun-dried tomatoes and black olives come together as one in this full-flavored Greek dip. Serve it on toasted triangles of pita bread.

Provided by KILLERGREEN

Categories Appetizers and Snacks Vegetable Olives

Time 10m

Yield 12

Number Of Ingredients 7

Ingredients

1 (6 ounce) package feta cheese, crumbled
2 tablespoons olive oil
1 teaspoon lemon juice
½ teaspoon minced garlic
2 ounces sun-dried tomatoes, softened
½ teaspoon dried oregano
1 tablespoon chopped black olives, drained

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.

Nutrition Facts : Calories 70.2 calories, Carbohydrate 3.3 g, Cholesterol 12.5 mg, Fat 5.4 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 260.2 mg, Sugar 2.3 g

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