Sometimes ideas for cooking come from obvious places. Going to the market and finding samples being given out at the delicatessen is one great place. As it was, I was shopping at the cheese counter in Kroger when offered a sample of feta cheese dip. It was really good! And I was sorely tempted to buy a tub. But then I wondered when it was made, and what kinds of mysterious things might be in it.
roasted garlic cloves
pitted kalamata olives
sun-dried tomatoes in oil, drained
dried dill weed
feta cheese, crumbled
Pulse garlic, olives and sun dried tomatoes in a food processor a few times until it resembles coarsely chopped tapenade. or alternatively, you can finely chop all of it with a chef’s knife and mix.
Stir in remaining ingredients.
Serve with crackers or toasted pita bread as a first course.
Serves 4 to 6 as a mezeadapted from The Country Cooking of Greece455g (1 lb) soft Greekfeta, crumbled120ml (1/2 cup) thick Greek yogurt120ml (1/2 cup) extra-virgin olive oil1 to 3 small chili peppers, seeded and finely chopped2 tablespoons fresh lemon juicepita bread or crackers for servingCombine feta, yogurt, oil, and chili peppers in a food processor and process until smooth
Although don’t get me wrong, cheese is still involved- let’s not go all crazy here. The combination of flavors in Greek salad is to die for too, those bright red tomatoes, red onions, green cumbers and lettuce, and dark purple Kalamata olives
Place the feta pieces evenly across the top of the tomato slices. While the bread is warming in the skillet, layer the pepper jack cheese on top of one of the bread slices, so there is very little overlap and most of the cheese is on top of the bread