Sun-Dried Tomato Feta Dip
This simple feta cheese appetizer is ready in 20 minutes and full of complex flavors. Tangy, creamy feta pairs with sun-dried tomatoes and garlic. This Sun-Dried Tomato Feta Dip is made with few ingredients, quick to make, and full of Mediterranean flavors.
Preheat the oven to 400° F. Transfer the block of feta to an oven-safe dish. Sprinkle the minced garlic over the cheese. Sprinkle the chopped sun-dried tomatoes next. Then, pour the remaining olive oil mixture (from the sun-dried tomatoes) over the block of feta. Bake for 20 minutes. Garnish with fresh basil, olive oil, and crushed red pepper flakes (if desired).
MAKE-AHEAD - This dip is best served as soon as it comes out of the oven. That said, prepare ingredients prior to service for quick assembly.
STORE - Store leftover dip in an airtight container or cover the dish tightly in foil. Refrigerate for up to two days.
FREEZE - While feta cheese on its own can be frozen, this dip cannot be frozen.
REHEAT - Serve leftover dip cold or reheat it in the oven. Place leftover dip in an oven-safe dish and bake in a 350 F oven until heated. Garnish as desired.
Calories: 114 kcal Carbohydrates: 3 g Protein: 6 g Fat: 9 g Saturated Fat: 6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Cholesterol: 34 mg Sodium: 438 mg Potassium: 123 mg Fiber: 1 g Sugar: 2 g Vitamin A: 238 IU Vitamin C: 7 mg Calcium: 191 mg Iron: 1 mg
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