Sun-Dried Tomato and Feta Dip

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Every so typically, I seem like an university student. When I wear a backpack. On nights when I hesitate by gazing into space instead of doing the work I have planned to finish. At midtown lunches when I walk in with messy hair, putting on flat shoes and broke nail polish and everyone else sports adorable wedge espadrilles and organized skirts. Occasions where there’s free food and I feel the desire not only to pack myself silly however to cover fresh rolls in paper napkins and scoop good guacamole into a plastic cup and stow the booty in my pockets and my bag and my backpack for some unknown later on.

I am not doing work for educators any longer, so hesitating is doubly silly. I like flat shoes and nicked nail polish and messy hair, pencil skirts be damned. I like carrying a knapsack, specifically when I bike. However the food thing is simply unusual.

I am fortunate sufficient to have a fridge so stocked I can consume good-quality food practically whenever I desire, and I do not need to bogart the fresh dinner rolls or great guacamole when provided, a minimum of not the method I did my senior year of university when I catered events for hungry students (aka me) and consumed as much of our spread as I could in the past going back to the glum trays of the dining hall. In the past, every 3rd Friday, the day of the events, my co-cook, Lisa, and I’d drive to the neighborhood bread bakery at 8am to buy lots of loaves-for tea sandwiches, mini grilled cheeses, and crostini.

At the pastry shop, we’d morning meal on samples. No matter that it was 8:30 am, Lisa always went straight for the Sun-Dried Tomato & Feta dip sitting alongside whichever bread the pastry shop had put out for us to try that day. I’d feast on the dip with her. It was salty, rich, and full of umami. On the car trip back, our exhales reeked of garlic.

One day, we ventured to ask the clerk what was in the dip. Perhaps we can serve it at our events, we thought. If just we knew the recipe. ‘Feta and sun-dried tomatoes,’ he said.

We quickly recreated the dip. The two-count ’em-components changed into a bowl of scrumptious, not just tasty when free of fee. The salty creaminess of the feta joins the chewy, intensely flavored tomatoes, becoming something much better than either. (You can make your own sun-dried tomatoes by following along right here.) As you might anticipate, this is hugely simple to make. The dip can be part of an antipasti spread or whipped up when unanticipated pals visit. Leftovers are awesome on a veggie sandwich.

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**Sun-Dried Tomato & Feta Dip**

Sun-Dried Tomato & Feta Dip
Serves 6 as an appetizer

Use sun-dried tomatoes that you like the taste and texture of. I adore the ones from Fairway.

Ingredients
About 3.5 ounces sun-dried tomatoes, plus some of the oil from the container or container
1/4 pound feta cheese
Crackers, bread, or pita for serving.

Cut the tomatoes into a medium dice and location in a small bowl. Crumble the feta into the bowl. Include a little bit of the oil from the tomatoes. Stir to break up the feta and integrate the ingredients. You want them to turned into one dip, however no need to turn the whole thing into a puree. Include a bit more oil as you go.

Serve with crackers or bread.