Mediterranean Feta Dip

Mediterranean feta dip

Remember my stuffed tomatoes, which were inspired by an appetizer at The Med in Boulder, Colorado? I think it’s time to introduce you to the inspiration itself:

Tomato and Feta Dip at the Med in Boulder, Colorado

You want some, right? Don’t worry, if you’re hundreds of miles from Boulder like I am, I figured out how to recreate it at home. It tastes just as good and [bonus!] is really easy to mix together. This would be a perfect appetizer for a party, or presented with other tapas for a light meal.

tomato, artichoke and kalamata olives

feta appetizer and crostinis

tomato and feta tapas recipe

sweet and spicy walnuts

Mediterranean Feta Dip
Author: 
Recipe type: Appetizer, Spread
 
Ingredients
  • 20 pitted kalamata olives, sliced into thirds or quarters (about ⅓ of a cup)
  • 3 roma tomatoes, seeded and diced
  • 3 quartered artichokes, chopped (about ½ of a cup). I used canned artichokes that were packed in water.
  • 2 cloves garlic, minced
  • sea salt, to taste
  • ⅔ cup feta, divided
  • 1 teaspoon olive oil
Instructions
  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.
Notes
Inspired by The Med in Boulder, Colorado.

What would you serve with this dip? Sweet and spicy walnuts, perhaps?

Comments

  1. says

    Do you use fresh artichokes or the canned ones? From the pictures I’d say they were canned, and if so, in oil or in salt water? This sounds delicious! Thanks for the recipe.

  2. Jamie Hodges says

    LOVE The Med and their delicious tapas. I’m only 30 miles from Boulder and crave this all the time. Thanks for the recipe…will be making VERY soon :)

  3. Corin says

    This recipe looks so tasty! I can’t, however, stand olives. I’ve been researching an alternative and have come up with either pesto or capers as a solution? Do you think either of these would work?

    Thanks!

    • says

      Hey Corin, good question! I’m not a fan of all olives myself. Kalamatas are my favorite. Anyway, I think you could leave out the olives entirely and it would still be very tasty. If you love capers, I think they would be a great substitution (maybe use a little less capers than olives).

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