Whipped Feta Dip Recipe | Easy Feta Dip | Appetizer
Whipped Feta Dip
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
250 grams feta, crumbled
125 grams cream cheese, softened
1 tbsp lemon juice, freshly squeezed
Freshly cracked pepper
¼ cup extra virgin olive oil
1 tbsp water
1/4 cup fresh parsley, finely chopped
1 tsp chili flakes
2 tsp dried oregano
1/4 cup pine nuts, toasted
Salt
Freshly cracked pepper
¼ cup extra virgin olive oil
Method
1. In a large dry frying pan over medium heat, add pine nuts and toast for 3-4 min or until golden brown. Place in a bowl or plate and set aside.
2. For the topping - In a medium sized bowl add parsley, chili flakes, oregano, toasted pine nuts, extra virgin olive oil and season with salt and freshly cracked pepper. Mix and set aside.
3. For the dip - Add feta, cream cheese, lemon juice, extra virgin olive oil and a pinch of freshly cracked pepper into a food processor fitted with the steel blade. Pulse until everything is mixed and smooth. Adding water helps thin out the dip, depending on how smooth you like it.
4. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle the topping mixture over the dip and serve with pitas, chips, crackers or whatever you like. Enjoy!
Until next time, ciao!
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Whole Roasted Cauliflower with Creamy Harissa Dip | Deliciously Ella
For the Cauliflower:
- 1 large cauliflower
- 1 tablespoon olive oil
- Pinch of sea salt
- Handful of pistachios
- Handful of pomegranate seeds
For the drizzle
- 4 tablespoons tahini (you want this to be smooth and creamy
- 4 tablespoons almond milk
- 2 teaspoons date syrup
- Pinch of sea salt
Harissa Dip
- 3 tablespoons harissa paste
- 250g cashews, soaked for at least 4 hours
- 250-300ml almond milk (or oat milk)
- pinch of salt
Method
Preheat the oven to 180c, fan setting.
Place the cauliflower in baking tray with a good drizzle of olive oil and a pinch of salt.
Bake for an hour to an hour and a half, depending on how big it is, until it's crispy on the outside and tender on the inside.
Mix the dressing together, until it's smooth and creamy.
Once cooked, spoon the drizzle over the cauliflower and sprinkle with crushed pistachios and pomegranate seeds.
For the harissa dip:
Place the cashews in a bowl of water, and leave to soak for at least 4 hours.
Once soft, drain the cashews and place into a food processor with the rest of the ingredients.
Pulse until smooth, adding a little more milk if needed until you reach the consistency you like best.
How to Build Butter Boards: 4 Easy to Make Butter Board Recipes & Tips | Big Y Dig In
Butter boards are a great way to upgrade the classic bread and butter of any meal with flavorful flair. The concept is simple — just spread softened butter on a serving board, then embellish with whatever sweet or savory flavors you’d like. Pair with a variety of great dippables from crackers to croissants and you’ll have your party gathering around for more of this spreadable, spoonable and shmear-able appetizer. Learn more with Big Y at
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Cookie Butter Board Recipe:
Ingredients:
24 ounces cookie butter
1/3 cup mini multi-colored button-shaped chocolates
1/3 cup sliced almonds
1/4 cup Food Club sweetened flaked coconut
3 tablespoons Food Club peanut butter chips
3 tablespoons Food Club butterscotch chips
Chocolate teddy bear graham crackers, shortbread cookies, Italian waffle cookies, pound cake slices, for serving
Directions:
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org
Step 1: Wash hands with soap and water.
Step 2: Using the back of a spoon or angled frosting spreader, smear cookie butter around a 12x7 wooden board to form soft peaks and little valleys. Be sure to leave about 3 inches around the edge of the board.
Step 3: Top with chocolates, almonds, coconut, and butterscotch chips.
Step 4: Serve with chocolate teddy-bear-shaped crackers, shortbread cookies, Pizzelle vanilla Italian waffle cookies and pound cake slices.
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Fruit & Nut Honey Butter Board Recipe:
Ingredients:
24 ounces Full Circle Market Cinnamon Honey Sweet Finishing Butter
1/4 cup chopped strawberries
1/4 cup blueberries
1/4 cup blackberries
1/4 cup sliced almonds
1/4 cup chopped pistachios
Graham crackers, apple slices, waffle sticks, fruit bread slices, for serving
Directions:
Step 1: Wash hands with soap and water.
Step 2: Rinse fresh produce.
Step 3: Using the back of a spoon or an angled frosting spreader, smear cinnamon honey butter around a 12x7 wooden board to form soft peaks and little valleys, being sure to leave about 3 inches around the edge of the board.
Step 4: Top with fruit and nuts.
Step 5: Serve with graham crackers, apple slices, waffle sticks and fruit bread slices.
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Mediterranean Butter Board Recipe:
Ingredients:
24 ounces Full Circle Market Black Truffle Savory Finishing Butter
1 cup Big Y classic hummus
1/2 cup chopped marinated olives
1/2 cup chopped grape tomatoes
2 tablespoons pine nuts
1/4 cup crumbled feta cheese
2 tablespoons chopped basil
2 bulbs roasted garlic
Coarse sea salt, to taste
Crostini slices, crispy breadsticks, lavash crackers, bell pepper chunks, cucumber slices, for serving
Directions:
Step 1: Wash hands with soap and water.
Step 2: Rinse fresh produce.
Step 3: Using the back of a spoon or an angled frosting spreader, smear truffle butter around a 12x7 wooden board to form soft peaks and little valleys. Be sure to leave about 3 inches around the edge of the board.
Step 4: Place hummus in center of butter. Place olives, tomatoes, pine nuts, cheese, and basil around hummus. Sprinkle with sea salt and garnish with roasted garlic bulbs.
Step 5: Serve with crostini, lavash crackers, crispy breadsticks, bell pepper chunks and cucumber slices.
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Lox Butter Board Recipe:
Ingredients:
• 24 ounces grass-fed European butter
• --Cracked pepper, to taste
• 6 ounces smoked salmon, cut into bit-sized portions
• 1/4 cup sliced red onion
• 3 tablespoons capers, drained and rinsed
• 1 1/2 tablespoons chopped dill
• 1 lemon, wedged, for garnish
• --Variety of cut-up bagels, herbed focaccia, cucumber slices, for serving
Directions:
Step 1: Wash hands with soap and water.
Step 2: Rinse fresh produce.
Step 3: Using the back of a spoon or an angled frosting spreader, smear truffle butter around a 12x7 wooden board to form soft peaks and little valleys. Be sure to leave about 3 inches around the edge of the board.
Step 4: Place hummus in center of butter. Place olives, tomatoes, pine nuts, cheese, and basil around hummus. Sprinkle with sea salt and garnish with roasted garlic bulbs.
Step 5: Serve with crostini, lavash crackers, crispy breadsticks, bell pepper chunks and cucumber slices.
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About Big Y Big Y is a family-owned grocery store based in Connecticut and Western Massachusetts and we value our founding principles of Value, Quality, Service and Commitment to the Communities we serve above all else. Learn more at
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