Feta Dip

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There are so many aspects of Greek food to love. Want some history? Click here. Feta cheese is my favorite part.

Now…what’s not to love about feta. Good Lord…. the soft, crumbly texture and salty, sharp taste is absolutely irresistible.

I’m convinced it’s crumbled up crack rock. We just haven’t been officially made aware yet. Maybe when the elections are over we’ll be told.

So, my history with Greek food stems from early on with my father. He always made this salad that he called “Indian Salad”, and over time my brother changed the name to “Leafless Salad”. This consists of diced tomato, bell pepper, cucumber, red onion, olives, feta cheese and a random whisking of a vinaigrette similar to Italian dressing that we tend to change around a little bit here and there. It’s really always been a staple.

Now onto hummus. That’s my stuff…one of my very favorite things in the world to eat since I was 20 yrs old. Wow – long time ago…am I really 35? Jesus.

Funny thing, though, I cannot ever seem to make it just right. I’ve tried several times, but I just cannot get the consistency the way I want it. I know exactly what I’m trying to achieve, but I just cannot get there. If y’all have any advice, let a girl know. This kitchen has been through a ton of chickpeas, tahini, lemon, garlic, etc……

Let’s talk tabbouleh. Ok, wait, maybe this is my stuff. I absolutely, definitely, hungrily will say that this is my favorite. Pita chips dipped in hummus, then double dipped in well-made tabbouleh. Lots of fresh lemon.

THEN topped with a big fat black olive.

*sigh* Is it dinnertime yet?

Oh, wait I just ate.

Anyway, this dip is my version of feta cheese Heaven.

If you’re a feta lover, this will definitely make you happy.

Feta Dip

1 6 oz container good Feta cheese

1/4 tomato, diced – the smaller the better

1 jalapeno, seeds and ribs removed, diced

1/4 cup kalamata olives, diced

1 tsp garlic, minced (jarred)

2 tbsp lemon juice

2 tbsp olive oil

1 tsp dried oregano

Mix everything together and refrigerate for at least 3 hours before serving. You may want to play with the ingredients depending on your taste. I was craving feta and needed to make an appetizer for a party, so I threw this together based on what I imagined would be good. I absolutely loved it, as did the guests. Pita chips were perfect for this, but I’m sure regular pita bread or flatbread crackers would be great too.

I would love to hear your Greek food stories!

XOXO

~Dixie Chik~