Tomato Feta Dip Recipes

TOMATO & FETA DIP

Tomato & Feta Dip image

okay so this isnt really what i would consider a dip but i couldn't figure out what else to call it...tomato, feta salsa?? i have no clue. anyways, its a great appetizer & so easy to throw together.

Provided by catalinacrawler

Categories Greek

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (8 ounce) container feta cheese
1 small roma tomato, diced
1/4 cup green onion, chopped
2 teaspoons lemon pepper
1/2 jalapeno, minced (optional)
1 (12 ounce) box whole wheat crackers

Steps:

combine feta, tomato, green onion & lemon pepper in a bowl.
add jalepeno if using.
pile on top of crackers & enjoy!

Nutrition Facts : Calories 361.9, Fat 18.4, SaturatedFat 7.9, Cholesterol 35.7, Sodium 824.9, Carbohydrate 41.5, Fiber 6.2, Sugar 2.2, Protein 10.9

HERBY BAKED FETA DIP WITH TOMATOES, PEPPERS AND OLIVES

Herby Baked Feta Dip with Tomatoes, Peppers and Olives image

The baked feta-and-tomato pasta that became an internet sensation was the inspiration for this delicious and easy dip. Your guests might just hang around the food table a little longer with this creamy and savory dish on the menu. It comes together in no time, so it's perfect for spontaneous get-togethers as well as big holiday parties. Best of all, the vibrant tomatoes and herbs make it as beautiful as it is tasty.

Provided by Valerie Bertinelli

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 cups multi-colored cherry tomatoes
1 cup roasted red peppers, drained and diced
1/2 cup halved kalamata olives
3 cloves garlic, peeled and thinly sliced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 8-ounce block feta
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Sliced sourdough bread or crackers, for serving

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.

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