One of my Cheese Shop customers gave me this recipe a few years ago. I didn’t test the recipe but took a chance and served it right away to some visiting reporters. I know that was crazy, especially since the reporters represented a couple of Seattle culinary magazines and food columns. I am not a chef, and most of my culinary arts training came from watching Alton Brown on the Food Network, so you can just imagine how much sleep I got the night before this presentation. Then why did I take a chance on an unknown recipe? Because it looked simple, and because my customer vehemently guaranteed its success.
With the ingredients scribbled on a little yellow post-it note, and her verbal instructions hopefully remembered correctly, I got started. “Pour enough olive oil to cover the serving plate.” REALLY? The little scrap of paper had no amounts given, I just had to guess at it. I forged ahead in spite of my trepidation and poured a puddle of olive oil on the plate. The next part was easy. “Seed and dice some tomatoes, thinly slice some green onions, and crumble some feta.” I spread what looked like a reasonable amount of each into the pool of olive oil. Then it came to the Cavender’s Greek Seasoning: “sprinkle seasoning to taste.” I had never used Greek seasoning before so I was a little (okay a lot) nervous about how much of this new seasoning to spread all over the plate of tomatoes, onions, and feta swimming in a pool of olive oil. I judiciously sprinkled a tiny bit on one corner of the plate and scooped up a spoonful to try it. I immediately fell in love. With new confidence, I finished the dip, placed it on the buffet table for the Seattle foodies…and prayed.
It was a huge hit! Several of the reporters asked for the recipe so I sheepishly showed them my little yellow paper. I don’t know if they were impressed at my daring or incredulous at my audacity. Either way, the dip achieved the intended result of highlighting our feta.
I later found out that the recipe had been published on several blogs. The earliest I could find was: www.memoriesoncloverlane.com so I am giving credit to that blog, but special thanks to my wonderful customer who shared it with me.
Easy Feta Dip
(The amounts vary depending on the size of your serving plate)
approximately 1 pound of Appel Farms Feta
2-3 tomatoes, seeded and diced
1 bunch of green onions, sliced thin
Cavender’s Greek Seasoning*
Cover the serving platter with a thin layer of olive oil. Spread the tomatoes, onions, and feta over the oil and sprinkle the Greek seasoning on top (I used about 2 teaspoons). Gently mix and serve with crackers or sliced baguette.
*according to Sarah at Clover Lane, you can substitute oregano and a little pepper for the Greek seasoning.