Easy Feta Dip
Easy Feta Dip – a simple crowd pleasing Greek appetizer that can be prepared in minutes with tomatoes, onions, and little olive oil. Greek inspired and so easy! This is best served with toasted and sliced baguettes. Great for potlucks!
EAST FETA DIP
Fresh feta, tomatoes, green onions, and some Greek seasoning make this simple appetizer crave worthy.
Since New Year’s Eve is all about the appetizers and right around the corner, I thought this would be a great last second dip.
HOW TO MAKE FETA DIP
First, start with a large platter and a cover it with a thin layer of olive oil.
Next, dice up some tomatoes and slice some green onions. Kitchen scissors work great for slicing green onions…the only way to go.
Add some Greek seasoning here. Cavender’s is what I used – about 2-3 teaspoons.
Finally, mix it all together and you’re done. Serve this Easy Feta Dip with warm sliced baguettes. This is a must!
OTHER APPETIZER RECIPES:
- Mediterranean 7-Layer Dip
- Cowboy Caviar Dip
- Hot Artichoke and Spinach Dip
- Greek Salsa
- BLT Dip
- Warm Bacon Cheese Dip
Easy Feta Dip
Easy Feta Dip - a simple crowd pleasing Greek appetizer that can be prepared in minutes with tomatoes, onions, and little olive oil. Greek inspired and so easy! This is best served with toasted and sliced baguettes. Great for potlucks!
- about 1/3 cup olive oil
- 3 Roma tomatoes, seeded and diced
- 4-5 green onions, sliced thinly
- 8 ounces feta cheese, crumbled (see Note)
- 2-3 teaspoons Cavender's Greek seasoning
- fresh baguette, sliced thinly
- optional balsamic vinegar
On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.
Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning to taste.
With a spoon carefully combine the ingredients. We found that we like a little drizzle of balsamic vinegar on top. If desired, drizzle a little balsamic on top.
Serve with warm sliced baguettes for scooping up the dip.
Fresh feta that comes in a block is what is preferred here. It's a lot more moist. The precrumbled cheese is fine but a little more dry.
Source: Clover's Lane