Garlic and Feta Cheese Dip Platter9:37 PM
This past weekend my husband and I found ourselves with a few hours to ourselves so we decided to spend the evening in Royal Oak. We ended up enjoying a delicious dinner at Tom's Oyster Bar and then walked around the city. The appetizer we ordered was so amazing I recreated it at home this week. The appetizer was called Roasted Garlic Bulbs. It's the description that got me: roasted peppers, portabellas, feta spread, water crackers, balsamic reduction and basil oil. It all arrives together on a platter and all you have to do is layer it all up on your cracker and enjoy. Yum!
In order to make this at home I already had a really good start. I have a great recipe for a feta cheese dip. Other than making the dip I sauteed sliced portabella mushrooms with a little olive oil, salt, and balsamic vinegar and roasted a couple bulbs of garlic. I purchased a jar of roasted red peppers and the Carr's crackers. The balsamic vinegar was already in the house and I didn't use any basil oil.
Here is the recipe for my feta spread. I usually use it as a vegetable dip or it would also be good on bread or crackers.
Garlic and Feta Cheese Dip
4 oz. crumbled feta cheese (about 1 cup)
4 oz. fat free cream cheese, softened (I usually use 1/3 less fat)
1/3 c. mayo
1 clove minced garlic
1/4 t. basil
1/4 t. oregano
1/8 t. dill
1/8 t. thyme
Combine the above ingredients using a food processor.
Cover and chill until serving time.
Cut the top (pointed end) off of the head of garlic. Place garlic on piece of foil large enough to wrap tightly. Drizzle olive oil over garlic. Sprinkle a touch of salt. Wrap garlic well with the foil. Bake at 350 degrees for 40 minutes, until garlic is soft.
To serve arrange everything on a plate or platter. I drizzled some balsamic vinegar over the feta cheese dip. It was really good. This would be such a great appetizer for a party! I hope you'll try it and hopefully my directions were not too all over the place!