Garlic and Feta Cheese Dip Platter
9:37 PMThis 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.
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Roasted Garlic
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.
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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!
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