From Cookie and Kate
Mediterranean Tomato & Feta Dip
- Time
- 20 min
- Makes
- 8
- Ingredients
- 11
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Ingredients
- 2 pints (4 cups) cherry tomatoes, quartered (I love a mix of red and yellow)
- ½ cup pitted Kalamata olives, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons oil-packed sun-dried tomatoes, rinsed and chopped
- 2 cloves garlic, pressed or minced
- 1 teaspoon balsamic vinegar
- 10 twists of freshly ground black pepper
- 6 ounces feta cheese, crumbled (don’t buy pre-crumbled; buy a block of feta!)
- ⅓ cup chopped fresh basil
- Accompaniments: Toasted crostini or pita wedges, crusty bread, pita chips or sturdy crackers…
Nutrition · per serving
- Calories
- 147 kcal
- Fat
- 12.5 g
- Fiber
- 1.9 g
- Sugar
- 3.5 g
- Sodium
- 438.3 mg
- Protein
- 4.2 g
- Trans fat
- 0 g
- Cholesterol
- 19 mg
- Carbohydrate
- 6.4 g
- Saturated fat
- 4.3 g
As published by Cookie and Kate.
The method
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