Mediterranean Feta Dip

As you may know, tis’ the season for gardeners.  Unfortunately, most of my garden was ruined during the recent hail storms in Nebraska, but if you are out of the Cornhusker state you may still be in luck.  Tomatoes are one of the most common garden fruits (or vegetables, whatever floats your boat) and they start producing large quantities of produce now or in the near future.  If you are like me and trying to find new ways to use your tomatoes here is a recipe that uses a few tomatoes and is great for a summer barbecue or pot luck.

tomato and feta tapas recipe

Recipe and picture from COOKIE+kate.

Mediterranean Feta Dip

  • 20 pitted kalamata olives, sliced into thirds or quarters (about ⅓ of a cup)
  • 3 roma (or garden) tomatoes, seeded and diced
  • 1/2 cup of quartered artichokes, chopped (you can use canned artichokes)
  • 2 cloves garlic, minced
  • sea salt, to taste
  • ⅔ cup feta, divided
  • 1 teaspoon olive oil
  1. Preheat the oven to 450 degrees with a rack in the top position.
  2. Mix together the kalamata olives, tomatoes, artichokes, garlic, and ⅓ cup feta cheese. Add sea salt to taste.
  3. Spoon the mixture into a one and a half cup oven-safe container or several small oven-safe ramekins. Top with the remaining feta cheese and drizzle with olive oil.
  4. Bake on the top rack for 10 to 15 minutes, until the feta cheese is turning light golden.
  5. If you would like to toast bread for crostinis, slice a whole wheat baguette into small slices, brush with olive oil and bake on the top rack for about five minutes.

Note: It would probably be fabulous on burgers too!

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