Creamy Baked Feta Dip
Ingredients
The dip
-
1½
cups
crumbled feta cheese
-
1
cup
sour cream
-
½
tsp
dried thyme
-
1
tsp
dried oregano
-
2
tbsp
olive oil
-
1
clove
garlic, grated
-
1
zest
lemon
-
½
cup
baby tomatoes, halved
-
1
cup
arugula or spinach
-
⅓
cup
black olives, sliced
The tomato topping
-
1
cup
baby tomatoes, chopped
-
5-6
sprigs
fresh thyme (leaves from)
-
½
lemon
juice
-
1
tbsp
olive oil
-
to taste
salt and pepper
For serving
-
to taste
Milton’s Gourmet Original Multi-Grain Crackers
-
to taste
Milton’s Gourmet Olive Oil & Sea Salt Crackers
Instructions
- Preheat the oven to 400°F.
- Mix the ingredients for the tomato topping and set aside.
- Grease a small baking dish with butter or olive oil.
- In a medium bowl, combine crumbled feta, sour cream, dried thyme, dried oregano, olive oil, grated garlic, and lemon zest.
- Gently stir in baby tomatoes, arugula, and black olives.
- Spread the mixture in the greased baking dish.
- Bake for 20-25 minutes until bubbling, then broil on low for 3-5 minutes until golden.
- Let cool for 5 minutes and top with the tomato topping before serving.
- Serve with crackers.
Nutrition Facts (estimated)
Servings
4-6
Calories
383
Total fat
32.1g
Total carbohydrates
14.3g
Total protein
13.1g
Sodium
1233.4mg
Cholesterol
70.2mg
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