Herbed Feta Spread Recipes
HERBED FETA DIP
Guests can't get enough of this thick, zesty dip that bursts with fresh Mediterranean flavor. The feta cheese and fresh mint complement each other beautifully, creating the perfect sidekick for crunchy carrots, toasted pita chips, sliced baguettes or any other dipper you fancy.-Rebecca Ray, Chicago, Illinois
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a food processor, combine the first 5 ingredients; cover and pulse until finely chopped. Add cheese and lemon juice; process until creamy. Serve with vegetables.
Nutrition Facts : Calories 176 calories, Fat 15g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 361mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein.
HERBED FETA DIP
This is a tasty, low-fat dip that is great with assorted veggies, crackers, and pita chips. I recommend letting it chill overnight to allow the flavors to develop.
Provided by Heather Reis
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth. Add parsley, dill, chives, mint, and pepper; pulse until they are well combined. Transfer dip to serving bowl and chill until ready to serve.
Nutrition Facts : Calories 81.3 calories, Carbohydrate 10.2 g, Cholesterol 8.8 mg, Fat 2.3 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 1.4 g, Sodium 232.7 mg, Sugar 2.2 g
GRILLED VEGETABLE PANINI WITH HERBED FETA SPREAD
Steps:
- Heat a grill pan over medium-high heat. In a large bowl, combine the mushroom, bell peppers, yellow squash and zucchini. Drizzle with the oil, season with salt and pepper and toss to coat. Place the vegetables on the hot pan and grill until tender and lightly browned; use tongs to flip them once or twice during cooking. Transfer the vegetables to a plate.
- Reduce the heat to medium. Spread one side of half the ciabatta pieces with Herbed Feta Spread and top each with one-fourth of the grilled vegetables and 1 lettuce leaf. Cover with the remaining pieces of ciabatta and brush the outsides of the sandwiches with oil.
- Place on the pan and grill, turning once, until the bread is browned and crisp and the cheese and vegetables are heated through, 8 to 10 minutes. If desired, place a cast-iron skillet on top of the sandwiches to press them while grilling. Serve warm.
- In a small bowl, combine the feta, cream cheese, sour cream, basil, chives and lemon juice. Season with salt and pepper and mix until blended. Cover and refrigerate until using.
Nutrition Facts : Calories 421, Fat 28.5 grams, SaturatedFat 10 grams, Cholesterol 47 milligrams, Sodium 989 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Protein 11 grams, Sugar 6 grams
FAST FETA SPREAD
Unexpected guests will never know that you whipped this garlic herb spread up in less than 5 minutes! This is great on crackers, bread, veggies, or wraps.
Provided by Adub
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 3m
Yield 8
Number Of Ingredients 4
Steps:
- Combine the feta cheese and cream cheese in the container of a food processor or blender. Process until well blended. Remove to a serving dish and season with salt and pepper. Garnish with a sprig of basil, and serve.
Nutrition Facts : Calories 50.5 calories, Carbohydrate 1.4 g, Cholesterol 13.6 mg, Fat 3.2 g, Protein 4 g, SaturatedFat 2.2 g, Sodium 232.6 mg, Sugar 0.6 g
HERBY BAKED FETA DIP WITH TOMATOES, PEPPERS AND OLIVES
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
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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- Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.
- MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.
- To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted.
- To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.
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