(Makes enough dip to share with about 8 people; adjust amounts to the size of your dish and the number of people you're serving. Recipe from my trainer Wendy who found it somewhere online, the earliest version of this I found was Feta Dip at Clover Lane.)
Ingredients:
1-2 T olive oil (enough to make a thin layer in the bottom of the serving dish; use a high quality extra-virgin olive oil with good flavor for this recipe)
4 cups diced tomatoes (4 very large large garden tomatoes or 6 medium tomatoes; can also used cherry tomatoes)
8 oz. block Feta cheese, crumbled (I don't recommend pre-crumbled Feta, which is usually dried out)
1/4 - 1/2 cup sliced green onion
2-3 tsp. Greek Seasoning
toasted pita bread, bread, or flatbread for serving (I toasted my favorite low-carb pita bread.)
Instructions:
If you're making the pita bread dippers, cut pita circles into eighths, lay out on baking sheet, and toast in a hot oven or toaster oven until it's just starting to brown. Watch carefully; pita bread only takes 5 minutes or less to toast at 400F/200C.
Spread a thin layer of olive oil in the bottom of the serving dish. (I used an oval-shaped dish that was 12 inches long and 8 inches wide at the widest part.) Cut the stem end off tomatoes, then make 1/2 inch slices and dice each slice into small squares. (If you're using juicy garden tomatoes, let them briefly drain in a colander placed in the sink.)
Make a layer of tomatoes over the olive oil. Then crumble the Feta over the tomatoes. If you want some tomato showing, take a fork and gently "stir" so the tomatoes are peeking out. Slice desired amount of green onion into thin slices and sprinkle over the crumbled Feta. Sprinkle with Greek Seasoning.
Serve the dip with toasted pita bread, bread, or flatbread, or just serve as a salad and eat with a fork! I doubt this will keep well in the fridge (refrigerating tomatoes destroys the flavor) but you probably won't have any left.
This printable recipe from KalynsKitchen.com.
