Keep It In The Pantry
Alternatives
With Thanksgiving upon us, there is so much prep and ideas swirling in our heads. I like to change things us and add a new dish each year. Here is a great new gluten free alternative that is tasty and homey and all things great!
Quinoa Stuffing
2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
8 medium celery stalks, chopped (about 4 cups)
2 medium green apples, with peel (about 2 cups)
4 cups low-sodium organic vegetable broth
2 cups dry quinoa, rinsed
1 tsp. sea salt
1 tsp. ground cumin
1/2 tsp. ground black pepper
1/2 cup dried cranberries
1/2 cup chopped fresh cilantro
1/2 cup pine nuts
Heat oil in medium saucepan over medium-high heat.
Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
Add broth, quinoa, salt, cumin, and pepper. Bring to a boil.
Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.
Add cranberries. Cover and let stand for 5 minutes.
Add cilantro and pine nuts; fluff with fork and serve.
Here is a quick, easy and healthy little bite
Simply pear slices topped with cream cheese, cranberries, and pistachios.
Fluffy Browned Butter Potatoes
3 pounds of (yukon gold or russet) potatoes, peeled and chopped into chunks
6 tablespoons unsalted butter
1 cup of milk (whole will taste best, but 2% tastes great too!)
3/4 teaspoon sea salt
1/4 teaspoon pepper
Quinoa Stuffing
2 Tbsp. olive oil1 medium onion, chopped
2 cloves garlic, finely chopped
8 medium celery stalks, chopped (about 4 cups)
2 medium green apples, with peel (about 2 cups)
4 cups low-sodium organic vegetable broth
2 cups dry quinoa, rinsed
1 tsp. sea salt
1 tsp. ground cumin
1/2 tsp. ground black pepper
1/2 cup dried cranberries
1/2 cup chopped fresh cilantro
1/2 cup pine nuts
Heat oil in medium saucepan over medium-high heat.
Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
Add broth, quinoa, salt, cumin, and pepper. Bring to a boil.
Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.
Add cranberries. Cover and let stand for 5 minutes.
Add cilantro and pine nuts; fluff with fork and serve.
Here is a quick, easy and healthy little bite
Simply pear slices topped with cream cheese, cranberries, and pistachios.Fluffy Browned Butter Potatoes
6 tablespoons unsalted butter
1 cup of milk (whole will taste best, but 2% tastes great too!)
3/4 teaspoon sea salt
1/4 teaspoon pepper
Peel and chop potatoes, then add to a large
pot. Fill with cold water – stopping just as the water reaches about an
inch about the potatoes. Heat over high heat and let come to a boil,
then cook for 25-30 minutes, or until fork tender.
When potatoes have about 5 minutes left, add butter to a small saucepan and heat over medium heat. Whisking continuously, cook until little brown bits appear on the bottom of the pan, then remove immediately from heat.
Drain potatoes, then add back to the pot, turning the heat to low. Mash with a potato masher to break up the chunks, then add in butter, milk and salt. Mash some more, or use a hand mixer to whip potatoes until creamy. At this point, taste and see if you desire any more flavoring (salt, pepper, additional brown butter, etc).
Garnish with fresh sage and serve.
When potatoes have about 5 minutes left, add butter to a small saucepan and heat over medium heat. Whisking continuously, cook until little brown bits appear on the bottom of the pan, then remove immediately from heat.
Drain potatoes, then add back to the pot, turning the heat to low. Mash with a potato masher to break up the chunks, then add in butter, milk and salt. Mash some more, or use a hand mixer to whip potatoes until creamy. At this point, taste and see if you desire any more flavoring (salt, pepper, additional brown butter, etc).
Garnish with fresh sage and serve.
Spice It Up!
Store your blends in clean containers and in the fridge to keep them longer. Luckily most of these blends are in small quantities so they aren't meant to sit around waiting to be used.
BBQ Seasoning (makes 2tbsp)
3 tsp smoked paprika
1 tsp sea salt
1 tsp black pepper
1/2 tsp ground mustard
1/2 tsp garlic powder
1/2 tsp ground sage
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
Fajita Seasoning (makes 10tsps)
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon (Gluten Free)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
Blacked Seasoning Blend (makes 1/4c)
1 tablespoon sweet paprika
2 1/4 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper (cayenne)
3/4 teaspoon freshly-ground white pepper
3/4 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Greek Blend (makes 2tbsp)
2 teaspoons salt
1 teaspoon dried rosemary, crushed
1 teaspoon dried dill weed
1 teaspoon dried marjorm
1 teaspoon cornstarch
1/2 teaspoon ground thyme
Chinese 5 Spice (makes 4tbsp)
2 teaspoon ground cinnamon
2 teaspoon ground cloves
2 teaspoon fennel seed, toasted and ground
2 teaspoon ground star anise
2 teaspoon szechuan peppercorns, toasted and ground
Italian Seasoning Blend (makes 1/4 cup)
2 tablespoons dried onion flakes
1 teaspoon salt
2 tablespoons dried parsley
1/4 teaspoon crushed dried thyme
1/4 teaspoon garlic powder
1 tablespoon brown sugar
1 teaspoon crushed bay leaf
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
Jamaican Jerk Seasoning (makes about 1/2 cup)
1 tablespoon onion flakes
2 teaspoons ground thyme
1 teaspoon dried parsley
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon hot pepper flakes
1/4 teaspoon ground cumin
1 tablespoon garlic powder
2 teaspoons salt
1/4 teaspoon ground nutmeg
2 teaspoons sugar
2 teaspoons dried jalapenos
Eggplants Are Wonderful Things
1 globe eggplant or 2-3 Japanese eggplant (This is what I use)
3 Tbsp extra virgin olive oil
2-3 Tbsp roasted tahini (sesame paste, I find it in the Jewish food section in a sealed can)
1-2 garlic cloves (more or less depending on taste preference)
1 teaspoon ground cumin
Juice of one lemon - about 2 1/2 tablespoons
Salt and cayenne pepper to taste
1 Tbsp chopped parsley
Cut your eggplant in half, poke the skin with a fork a couple of times through the skin. Oil the eggplant and place it cut side down on a tinfoil lined sheet. Bake at 400o for about 25 minutes for the smaller eggplant or about 40 for the large. Remove and let sit for about 15 min.
While you wait for the eggplant to cool, add garlic and parsley to the food processor or mince it by had very small creaming the garlic with the knife. Add the tahini, cumin, salt and pepper to the garlic and parsley mixture.
Scoop the eggplant carefully from the skin and spoon it into the food processor. Discard skins and then pulse the eggplant with all the spices and tahini, adding the lemon and olive oil in to make it smooth and creamy. Spoon out your eggplant dip into a pretty bowl and top with plastic wrap smooshed down onto the mixture so it doesn't create a skin. Chill in the fridge if you like it cold. Me personally, I like it at room temp with an extra drizzle of olive oil a sprinkling of cumin or cayenne. I love to serve this with kalamata olives, picholine olives, pine nuts, bell pepper, snap peas, cauliflower, apricots, cucumber and pita bread/gf bread.
1 large eggplant, sliced in 8 slices
or
2 Japanese eggplants, cut lengthwise into thin strips (You can get about 3 from each one)
1/2 cup wilted spinach
1/2 cup cooked chopped mushrooms
Salt and Pepper
4 Large eggs, beaten
3/4 cup pesto (store bought it fine, but I have a great recipe HERE)
2 1/2 cups seasoned breadcrumbs or GF blend like Ian's panko
6 tbsp lite olive oil
3/4 cup ricotta cheese
1/3 cup Romano or Parmesan cheese
1 cup prepared marinara sauce ( I love bertolli)
Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons
pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice
into the egg mixture, then coat with the bread crumbs.
Preheat the oven to 350 degrees ;. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tablespoons olive oil. Transfer the eggplant to a paper-towel-lined baking sheet.
Chop mushroom and add both spinach and mushroom to a saute plan and cook together till softened. In a small bowl, combine the ricotta, chopped mushroom, spinach and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Place rolls in a baking pan that has tomato sauce on the bottom. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
Meanwhile, in a small saucepan, heat remaining sauce to a simmer if you want. Serve with an arugula salad or some sauteed broccolini.
The Sweet Tomato
Tomato Jam3 1/2 pounds tomatoes, coarsely shopped
1 small onion, chopped
1/2 cup brown sugar
1 1/2 cups granulated sugar
1 teaspoon salt
1/2 teaspoon coriander
1/4 teaspoon cumin
1/4 cup cider vinegar
juice of 1 lemon
Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours. Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.
Recipe from Food52
This is a really great and easy recipe. Add the candied tomatoes to any dish or appetizer that you want some really deep flavor. I add it to goat cheese and fresh cappello pasta. I've smeared it on some bread. You can also use these tomatoes as a topper to soup or over chicken and grilled beef.
Candied Tomatoes
1 lb (500g) cherry tomatoes
2 tablespoons of olive oil
1 tablespoons sugar
A few sprigs of thyme
Salt and pepper
Read More at Candied Tomatoes In Olive Oil,Candied Tomatoes In Olive Oil, Copyright © Eatwell 101
1lb cherry tomatoesRead More at Candied Tomatoes In Olive Oil,Candied Tomatoes In Olive Oil, Copyright © Eatwell 101
2 tbsp olive oil
1 tbsp sugar
1 sprig of thyme
salt and pepper
1 medium jar or 2 small jars
1. Preheat the oven to
250°F (120°C).
2. Grease a baking sheet or a large plate.
3. Wash and dry the tomatoes, cut them in half and arrange them on the
baking sheet, cut side up.
4. Add salt and pepper, sprinkle with sugar and drizzle with olive oil.
Add the thyme sprigs on top.
5. Bake the tomatoes at 250°F (120°C) for 1 hour 30 minutes. Allow to
cool then put in jar(s) and cover with olive oil. Keep in your
refrigerator.
Read More at Candied Tomatoes In Olive Oil,Candied Tomatoes In Olive Oil, Copyright © Eatwell 101
Preheat oven to 250o. Oil pan lined with foil. Cut tomatoes in half and arrange them the cut side up. Salt, pepper and sugar the tomatoes and drizzle with olive oil. Clean thyme sprig and sprinkle over the tops of the tomatoes. Bake tomatoes for 1hr 30min. Remove and let cool in the refrigerator. Read More at Candied Tomatoes In Olive Oil,Candied Tomatoes In Olive Oil, Copyright © Eatwell 101
1 lb (500g) cherry tomatoes
2 tablespoons of olive oil
1 tablespoons sugar
A few sprigs of thyme
Salt and pepper
Read More at Candied Tomatoes In Olive Oil,Candied Tomatoes In Olive Oil, Copyright © Eatwell 101
Read More at Candied Tomatoes In Olive Oil,Candied Tomatoes In Olive Oil, Copyright © Eatwell 101
Takes Me Back
These are one of my favorite things to eat. They are so nostalgic and I will never forget having my Dad show me how to fry tomatoes and zucchini. It's indulgent, but it can be lightened up with the same great taste. This recipe is also great for zucchini. Serve these up on top of a salad or as an appetizer.
Lightened Fried Green Tomatoes with Green Chili Mayo
4 medium-size green tomatoes
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp onion powder
1/4 tsp cayenne or granulated red pepper
1/4 cup parmesan cheese
pinch of baking soda
pinch of sugar
1 cup panko breadcrumbs
1/2 cup all-purpose flour*
3 egg whites + 1 yolk
3 tbsp. olive oil OR a fry in a non stick skillet with 1/4-1/2 inch canola blended oil
Heat oil on medium if you're using a frying method. If you're using light olive oil in a non stick skillet, heat just before you're ready.
Mix flour, onion powder, sugar and baking soda together. Combine in a separate container panko, salt and pepper, cayenne and parmesan cheese. Whip your egg whites until frothy, beat egg yolk and lightly mix with egg whites. You can actually use all egg whites if you wish, I just think the egg yolk adds a little depth, but all egg whites are a wonderful choice.
Slice green tomatoes in 1 inch slices, pat dry and dredge into flour and coat both sides. Slide tomato into egg mixture and then into your panko mixture. Press the panko into the tomato lightly. If your oil is ready slide it into the oil carefully. I like to prepare 4 tomatoes in a time and fry them all at once.
Fry until golden brown and then let pat dry on paper towel. Sprinkle them lightly with a little more salt or to taste.
*If you're gluten free use an all purpose gluten free blend or a blend of tapioca, potato and rice flour like in my latke recipe.
Green Chili Mayo
1/3 cup mayo or vegan choice
2 tbsp sour cream
1 pablano from a jar or can, chopped (I get mine in the mexican section of the store)
couple shakes of ground pepper and course salt
1 lime squeezed and zested
Combine all ingredients and chill
Lightened Fried Green Tomatoes with Green Chili Mayo4 medium-size green tomatoes
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp onion powder
1/4 tsp cayenne or granulated red pepper
1/4 cup parmesan cheese
pinch of baking soda
pinch of sugar
1 cup panko breadcrumbs
1/2 cup all-purpose flour*
3 egg whites + 1 yolk
3 tbsp. olive oil OR a fry in a non stick skillet with 1/4-1/2 inch canola blended oil
Heat oil on medium if you're using a frying method. If you're using light olive oil in a non stick skillet, heat just before you're ready.
Mix flour, onion powder, sugar and baking soda together. Combine in a separate container panko, salt and pepper, cayenne and parmesan cheese. Whip your egg whites until frothy, beat egg yolk and lightly mix with egg whites. You can actually use all egg whites if you wish, I just think the egg yolk adds a little depth, but all egg whites are a wonderful choice.
Slice green tomatoes in 1 inch slices, pat dry and dredge into flour and coat both sides. Slide tomato into egg mixture and then into your panko mixture. Press the panko into the tomato lightly. If your oil is ready slide it into the oil carefully. I like to prepare 4 tomatoes in a time and fry them all at once.
Fry until golden brown and then let pat dry on paper towel. Sprinkle them lightly with a little more salt or to taste.
*If you're gluten free use an all purpose gluten free blend or a blend of tapioca, potato and rice flour like in my latke recipe.
Green Chili Mayo
1/3 cup mayo or vegan choice
2 tbsp sour cream
1 pablano from a jar or can, chopped (I get mine in the mexican section of the store)
couple shakes of ground pepper and course salt
1 lime squeezed and zested
Combine all ingredients and chill
Tomato Love
The garden will soon be overflowing with tomatoes. Heaven knows there is no shortage of tomato recipes, but here are a few that are great to have in your cooking arsenal. I hope everyone has a wonderful bounty this summer and that they can utilize all the gardens very best.
This recipe is great for a ladies lunch or an elegant summer dinner out on the patio. So many great options for this one. Try this one with heirloom tomatoes or little cherry tomatoes.
The Best Tuna Stuffed Tomatoes
2 cans of tuna in water, shredded
1 large stalk of celery, diced (If you don't like celery try a little gherkin pickle)
1/2 cup of mayonnaise or vegan choice
1 1/2 tbsp. plain Greek yogurt
1/4 tsp. of dill
1/2 tsp. of salt
1/4 tsp. of black pepper
1 small shallot minced or 1/4 of a red onion
1 tsp. of lemon juice
Beefsteak Tomatoes, tops removed and hollowed out
Mix all ingredients together. Cut tomatoes in six sections leaving the bottom intact, kinda like a flower bowl. Add a large scoop of tuna mixture in the middle. I serve this tomato with some yummy soup or often right in the middle of a bed of romaine or spinach and some seasoned cucumbers.
Fine Cooking has this recipe that it very rich, very tasty and something that everyone needs to try. You can also get this at a local restaurant called The Paris in Salt Lake City. Serve it with crackers or a crusty loaf. I love gluten free Breton crackers with this dip. Try it, you'll love it!
Tomato Provolone Hot Dip
Tomato Ginger Salad Dressing
1 medium tomato (about 8 oz.), cored and roughly chopped
This recipe is great for a ladies lunch or an elegant summer dinner out on the patio. So many great options for this one. Try this one with heirloom tomatoes or little cherry tomatoes.
2 cans of tuna in water, shredded
1 large stalk of celery, diced (If you don't like celery try a little gherkin pickle)
1/2 cup of mayonnaise or vegan choice
1 1/2 tbsp. plain Greek yogurt
1/4 tsp. of dill
1/2 tsp. of salt
1/4 tsp. of black pepper
1 small shallot minced or 1/4 of a red onion
1 tsp. of lemon juice
Beefsteak Tomatoes, tops removed and hollowed out
Mix all ingredients together. Cut tomatoes in six sections leaving the bottom intact, kinda like a flower bowl. Add a large scoop of tuna mixture in the middle. I serve this tomato with some yummy soup or often right in the middle of a bed of romaine or spinach and some seasoned cucumbers.
Fine Cooking has this recipe that it very rich, very tasty and something that everyone needs to try. You can also get this at a local restaurant called The Paris in Salt Lake City. Serve it with crackers or a crusty loaf. I love gluten free Breton crackers with this dip. Try it, you'll love it!
Tomato Provolone Hot Dip
4 1/4-inch-thick rounds provolone cheese
1 medium garden tomato (about 8 oz.), cored and cut into small dice
1 small clove garlic, minced
1 Tbs. extra-virgin olive oil
1 tsp. chopped fresh marjoram or oregano
Kosher salt and freshly ground black pepper
1 tsp. balsamic vinegar
1 medium garden tomato (about 8 oz.), cored and cut into small dice
1 small clove garlic, minced
1 Tbs. extra-virgin olive oil
1 tsp. chopped fresh marjoram or oregano
Kosher salt and freshly ground black pepper
1 tsp. balsamic vinegar
Position a rack in the center of the oven and heat the oven to 450°F.
Arrange four 5- to 6-inch individual shallow gratin dishes on a rimmed baking sheet. Put 1 round of provolone in each dish.
In a small bowl, combine the tomato, garlic, oil, marjoram, 1/4 tsp. salt, and a few grinds of pepper. Divide the tomato mixture among the four gratin dishes, scattering it over and around the cheese. Bake until the cheese is slightly melted, about 5 minutes.
Drizzle each serving with 1/4 tsp. of the balsamic vinegar and serve immediately.
Arrange four 5- to 6-inch individual shallow gratin dishes on a rimmed baking sheet. Put 1 round of provolone in each dish.
In a small bowl, combine the tomato, garlic, oil, marjoram, 1/4 tsp. salt, and a few grinds of pepper. Divide the tomato mixture among the four gratin dishes, scattering it over and around the cheese. Bake until the cheese is slightly melted, about 5 minutes.
Drizzle each serving with 1/4 tsp. of the balsamic vinegar and serve immediately.
Tomato Ginger Salad Dressing1 medium tomato (about 8 oz.), cored and roughly chopped
1 Tbs. unseasoned rice vinegar
1/2 Tbs. grated fresh ginger (from a 3/4-inch piece)
Small pinch of ground cayenne
Kosher salt
2 Tbs. extra-virgin olive oil
1/2 Tbs. grated fresh ginger (from a 3/4-inch piece)
Small pinch of ground cayenne
Kosher salt
2 Tbs. extra-virgin olive oil
Cut tomato in half and lightly squeeze the seeds (If you'd rather not lose the moisture then just strain your dressing after it's been blended.
Combine all ingredients into your food processor or use an immersion blender. Store in a glass container. If you use a plastic dressing bottle, it will stain it.
Skinny Dip
This is a great skinny dip. The 7 layer dip revisited. All the separate components of this dip are great to have on hand for other applications. You can have 2/3 cup of this dip for about 14carbs 145cal.
Skinny Dip serves 8
First you need to saute 1 small onion with 2 garlic cloves until softened, set aside.
You need 2-3 limes to make 2tbsp of juice. 1 bunch of cilantro chopped. You'll need 2-3 tomatoes (or a salsa of your choice) and 1/4 cup total of shredded cheddar cheese to top the dip.
Black Bean
1/2 onion and garlic blend
1 can black beans
1 tbsp minced chopotle pepper in adobo (I buy the small can and freeze the rest)
1 tbsp lime juice
1/4 tsp cumin
1 tbsp water
1/2 tsp salt
Combine all ingredients into a food processor and blend
Corn Salsa
1 shallot minced
1/2 tbsp lime juice
2 cups corn kernels
1/4 cup fresh cilantro, chopped
1/4 cup scallions
1 jalapeno pepper, seeded and minced
salt and black pepper
Mix all together and set aside
Avocado Cream
2 ripe avocados
1/4 cup cilantro
1/2 onion and garlic blend
1/2 tbsp lime juice
Puree all ingredients in food processor and set aside
Taco Cream
1 package taco seasoning (I used a gluten free McCormick blend)
2 cups low-fat Greek yogurt
Blend together
Layer in this order:
black bean
corn salsa
avocado cream
taco cream
cheese
Serve up with tortilla chips, cucumber slices, plantain chips or crackers.
First you need to saute 1 small onion with 2 garlic cloves until softened, set aside.
You need 2-3 limes to make 2tbsp of juice. 1 bunch of cilantro chopped. You'll need 2-3 tomatoes (or a salsa of your choice) and 1/4 cup total of shredded cheddar cheese to top the dip.
Black Bean
1/2 onion and garlic blend
1 can black beans
1 tbsp minced chopotle pepper in adobo (I buy the small can and freeze the rest)
1 tbsp lime juice
1/4 tsp cumin
1 tbsp water
1/2 tsp salt
Combine all ingredients into a food processor and blend
Corn Salsa
1 shallot minced
1/2 tbsp lime juice
2 cups corn kernels
1/4 cup fresh cilantro, chopped
1/4 cup scallions
1 jalapeno pepper, seeded and minced
salt and black pepper
Mix all together and set aside
Avocado Cream
2 ripe avocados
1/4 cup cilantro
1/2 onion and garlic blend
1/2 tbsp lime juice
Puree all ingredients in food processor and set aside
Taco Cream
1 package taco seasoning (I used a gluten free McCormick blend)
2 cups low-fat Greek yogurt
Blend together
Layer in this order:
black bean
corn salsa
avocado cream
taco cream
cheese
Serve up with tortilla chips, cucumber slices, plantain chips or crackers.
Greek Dip
 |
| recipe:howsweeteats |
serves 8
1 1/2 cups hummus of your choice
1 15-ounce can of kalamata or black olives, drained and chopped
1 15-ounce can of artichoke hearts, drained and chopped
1 large tomato, chopped
1/2 large cucumber, peeled and chopped
*1 batch of creamy feta (or 4 ounces of plain feta, crumbled)
1 1/3 cups greek yogurt
3 tablespoons fresh dill
1 teaspoon olive oil
3 tablespoons chopped cucumber
1 garlic clove, minced
salt and pepper
Begin by prepping the ingredients for the creamy feta if needed and set aside.
In a bowl, combine yogurt, dill, garlic, 3 tablespoons of cucumber, olive oil and a sprinkle of salt and pepper and mix. Grab a large bowl or plate and begin layering ingredients: the yogurt tzatziki, the chopped olives, the hummus, the chopped artichoke hearts, the creamy feta, and the tomatoes and cucumber. You can layer it however you’d like and use other ingredients to make it your own. I did sprinkle my cucumber and tomato with some salt and pepper for flavor, but the rest of the dip was full of flavorful because of the feta. Serve with pita chips or use in wraps and sandwiches.
*Creamy Feta
2 bricks of feta cheese, 8 ounces each
1/4 cup olive oil + 1 tablespoon
1 bulb garlic roasted in tinfoil with a drizzle of olive oil for 30min, then squeezed
the juice of half a lemon
the zest of half a lemon
salt and pepper
Prepare your garlic bulb by roasting in tinfoil at 350o.
Crumble feta in a bowl making small pea sized shaped. Add all other ingredients and mix together well. Serving it hot is great too. Just place it in the microwave for 30 seconds. If you want a little spice add a roasted jalapeno or a couple shakes of granular red pepper.
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