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.
Mediterranean Feta Dip
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Appetizer
- Cuisine: Mediterranean
This Mediterranean-style dip is made with feta, fresh tomatoes, kalamata olives and artichoke. Serve it with whole wheat crostini (or sturdy gluten-free crackers), it’s an easy appetizer!
- 20 pitted kalamata olives, sliced into thirds or quarters (about ⅓ cup)
- 3 roma tomatoes, seeded and diced
- 3 quartered artichokes, chopped (about ½ 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
- Preheat the oven to 450 degrees with a rack in the top position.
- Mix together the kalamata olives, tomatoes, artichokes, garlic, and ⅓ cup feta cheese. Add sea salt to taste.
- 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.
- Bake on the top rack for 10 to 15 minutes, until the feta cheese is turning light golden.
- 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.
Recipe inspired by The Med in Boulder, Colorado.
What would you serve with this dip? Sweet and spicy walnuts, perhaps?