Creamy Feta Walnut Dip Food

CREAMY WHIPPED FETA DIP

Steps:

• Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.
• MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.
• To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted.
• To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.

ROASTED GARLIC, FETA AND WALNUT DIP, TOASTED FLAT BREAD

Steps:

• Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven.
• Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve.
• When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes.

GARLIC WALNUT DIP

Steps:

• Place the toast in a food processor and process into fine crumbs, with the motor running, add the walnuts and garlic and process until they are ground fine.
• Add the remaining ingredients with the motor running and process until smooth, adding more water if the mixture seems too thick.
• Scrape the mixture into a bowl, and season to taste with salt and pepper. Serve immediately ot it will turn dark in color.

ROASTED GARLIC, FETA, AND WALNUT DIP, TOASTED

Steps:

• Preheat oven to highest setting.
• Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20-25 minutes.
• Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper, and garlic clove in food processor. Pulse until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra virgin olive oil and serve with roasted garlic and pita bread.

BASIL & WALNUT DIP

Steps:

• Combine all ingredients except the walnuts in a food processor and process until smooth. Stir in walnuts. Serve with raw vegetables for dipping. Any left overs are great in a sandwich the next day.

CREAMY FETA-WALNUT DIP

Steps:

• Place 2 cups plain nonfat yogurt in a sieve lined with a coffee filter.
• Let stand in the refrigerator for 1 hour or overnight.
• Discard the liquid and spoon the thickened yogurt into a small bowl.
• Add 3/4 cup (3 ounces) crumbled Feta cheese, 2 cloves minced garlic, 2 tablespoons finely chopped toasted walnuts, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon hot sauce.
• Mix well.
• Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavors to blend.
• Makes 1 1/2 cups.
• Pair Feta-Walnut Dip with cherry tomatoes, a whole-wheat pita, or baby carrots.