I first had this dip at my parent's neighbor's house at a summer cookout years ago. I loved the idea of a greek feta dip, but I made some changes based on what I like in a dip. The original recipe used tomato, but it wasn't keeping well in the fridge for more than a day. The original recipe called for olive oil to be added, but it was making the dip soupy, so I don't use it unless I'm taking the dip to a party the day I make it. Most grocery stores sell pre-chopped black olives. This is a huge time saver, and it's great if you don't use a lot of olives. I usually wait for them to go on sale, then buy a few cans at a time.
Ingredients:
12 ounces feta, crumbled
1 red pepper, seeded and diced
4 scallions, chopped (use the whole scallion)
medium cucumber, seeded, chopped
1/2 cup chopped black olives
1/4 cup chopped parsley (flat leaf or curly works)
1 tablespoon dried oregano
1 tablespoon dried dill
1/4 teaspoon pepper
juice of 1 lemon
Preparation:
Mix all ingredients together in a medium bowl. If serving day of, add 1/3 cup olive oil. Serve with pita chips or Wheat Thins.
Ingredients:
12 ounces feta, crumbled
1 red pepper, seeded and diced
4 scallions, chopped (use the whole scallion)
medium cucumber, seeded, chopped
1/2 cup chopped black olives
1/4 cup chopped parsley (flat leaf or curly works)
1 tablespoon dried oregano
1 tablespoon dried dill
1/4 teaspoon pepper
juice of 1 lemon
Preparation:
Mix all ingredients together in a medium bowl. If serving day of, add 1/3 cup olive oil. Serve with pita chips or Wheat Thins.