Garlic Feta Dip Food

LEMONY WHIPPED FETA WITH CHARRED SCALLIONS

Steps:

• Heat the broiler and line a sheet pan with foil. Juice 1 whole lemon to get 3 tablespoons juice and set aside. Cut the remaining 1/2 lemon into 3 to 4 thin slices.
• In a medium bowl, toss together the lemon slices, scallions and 1 tablespoon olive oil. Place on sheet pan and broil until blackened, tossing occasionally, 7 to 9 minutes for the scallions and about another 5 minutes for the lemon slices. Transfer to a cutting board to cool slightly.
• In a food processor, add the feta, cream cheese, remaining 1/3 cup plus 2 tablespoons olive oil, reserved lemon juice, black pepper, cayenne and hot water. Purée until very smooth, then add almost all of the scallions (save 1 or 2 pieces and chop roughly for a garnish). Pulse to combine, leaving some chunky scallion pieces. Taste for lemon, adjusting as needed.
• Transfer to a bowl, then garnish with charred lemon slices, the reserved scallion, black pepper and a pinch of cayenne.

GARLIC FETA DIP

Steps:

• Combine the feta cheese, sour cream, yogurt and garlic in the container of a food processor or blender. Pulse briefly until garlic is minced. Spoon into a serving dish, and season with salt and pepper.

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.

CURRY, FETA, AND GARLIC DIP

Steps:

• Mix all well with food processor or mixer until smooth.
• More or less garlic and curry may be added according to taste.
• Refrigerate well, and serve with crackers or fresh veggies.

WHIPPED FETA RECIPE WITH ROASTED OLIVES

Steps:

• Preheat oven to 400 degrees F. In a baking dish add both olives, olive oil, shallots, thyme, oregano, salt, and pepper. Toss everything together. Bake for 25-30 minutes. Set aside to slightly cool.
• Whipped Feta Dip In the food processor add all your ingredients. Pulse until smooth. Spread the dip on a plate.
• Top with roasted olives. Garnish with an extra drizzle of and extra virgin olive oil!

GARLIC FETA DIP WITH PITA CHIPS

Steps:

• DIP.
• In a a food processor add all ingredients and blend till smooth.
• Chill for several hours for flavors to bloom.
• PITA CHIPS.
• Cut each pita into several wedges, about 6 to 8.
• Drizzle with the olive oil and sprinkle with salt.
• Toast in a 400 degress oven till crispy, approximately 10-15 minutes.
• It happens quickly, so don't walk away.
• Enjoy!

WHIPPED FETA HERB DIP

Steps:

• Preheat oven to 350 degrees.
• Separate head of garlic into individual cloves. Rub off any papery skin but do not completely peel the cloves. Trim the end off the stem end of each clove.
• Put the cloves in the center of a piece of foil, drizzle with olive oil, sprinkle with salt and gather up into a pouch.
• Bake directly on the oven rack until soft and lightly browned, about an hour.
• Open the pouch and let cool until the are cold enough to handle. Then squeeze each clove gently at the untrimmed end. Store refrigerated until ready to use.
• Place all ingredients in a food processor or blender and pulse until completely smooth and air has been whipped in.
• Spoon into serving dish and top with a drizzle of olive oil. Garnish with roasted garlic cloves and fresh herbs.
• Store covered in the refrigerator until ready to serve, up to 3 days. Serve with vegetables, pita chips, beet crisps or toasted baguette.

CREAMY GARLIC PARMESAN FETTUCCINE

Steps:

• Cook the fettuccine according to instructions. Drain the fettuccine once cooked.
• Heat up a skillet with the olive oil and butter. Saute the garlic until aromatic or slightly browned, then add the chicken broth and heavy whipping cream. Stir to blend well. Add the salt and ground black pepper. Lower the heat and reduce the sauce a little bit before adding the fettuccine. Stir to combine well. Top the pasta with parsley and Parmesan cheese. Squeeze some lemon juice on the pasta before serving.

DILL, FETA AND GARLIC CREAM CHEESE SPREAD

Steps:

• In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.