Garlic and Feta Cheese Dip Platter

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.

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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!