Thursday, April 19
Sundried Tomato, Basil, Feta Dip
post on the morning I spent there a few weeks back. I didn't have a recipe, I didn't even have an ingredients list because I had already thrown out the container. This is my version based on what I thought I tasted and it turned out great!
Sundried Tomato, Basil and Feta Dip
1/2 C jarred Sundried Tomatoes in oil (these often come already julienned, or you can cut them up yourself)
15-20 Large Basil Leaves, chopped or julienned small
1/2 tsp. garlic, minced
2-3 T extra virgin Olive Oil
pinch of salt
1/2 C crumbled Feta Cheese
In a small bowl, combine the basil, garlic and pinch of salt with 1 T of the oil. Mash it up with a fork to release some of the basil flavor and go very lightly with the salt as the cheese will add plenty for you. Let that sit for about 30 minutes, the longer it sits, the better the flavor will get.
In the bottom of a glass dish, bowl or tupperware, spread the feta cheese to cover the bottom. You can add more if needed to reach an even layer. Spread the marinated basil mixture over the cheese, being careful not to mix the two layers. Finally, spread the sundried tomatoes over the basil layer. If you need to cut up your sundried tomatoes, use kitchen scissors, it makes it much easier! Drizzle the entire thing with another one to two T of olive oil. You want the oil to drip all the way through to the feta cheese, so you can add more or less. Cover and refrigerate for a few hours or overnight. It will stay well in the fridge for up to a week or so.