This raw vegetable and feta dip is perfect for a party before fall weather hits. Unfortunately, I cannot remember where I found the recipe for this Mediterranean-inspired dip. I’d typed it in MS Publisher, and recently found it on my computer. Typically I’d have added some notes, and certainly show credit, but nothing.
Honestly, I changed it so much that it’s not the same recipe, but has most all of the original ingredients. This recipe intrigued me because the ingredients are puréed.
On this blog I have made a layered Mediterranean spread, which is a Greek version of Southwestern 7-layer spread. Nothing is puréed except the hummus Layer.
I’ve started a new thing lately, when I serve a dip to a small group. I like to have guests serve themselves from the main bowl into their own little bowl. That way, they can double-dip, drool, and spill their chips in the dip, and it doesn’t affect anyone else!
2 cucumbers, peeled, sliced lengthwise, seeds removed
2 garden-ripe tomatoes, cored, coarsely chopped, seeded
2 ounces Kalamata olives, pitted
2 ounces black olives, pitted
5 ounces baby spinach (about 4 loosely packed cups)
8 ounces plain Greek yogurt*, strained
1 tablespoon good olive oil
1 small clove garlic, peeled
1/2 teaspoon salt
8 ounces feta or goat cheese
1 teaspoon fresh oregano, finely chopped
Juice of 1/2 small lemon
Finely chopped purple onion, optional
Chopped fresh parsley, optional
Toasted pine nuts, optional
Pita chips, or pita crisps, or pita bread
Before I began, I prepared the cucumbers and tomatoes and let them drain on paper towels.
I even dried off the olives and feta.
Pulse the cucumber, tomatoes and olives in a food processor, but don’t overprocess. Transfer to a colander to drain. I used paper towels to “dry” up the mixture as much as possible, before finishing the dip.
Clean out the food processor, than add the spinach, yogurt, olive oil, garlic and salt and purée. Add half of the feta cheese and purée again. The mixture doesn’t have to be completely smooth.
Transfer the spinach mixture to a large bowl using a rubber spatula. Crumble in the remaining feta, lemon juice and oregano. Give it a stir, then add the cucumber-tomato-olive mixture.
Fold until smooth, check for seasoning, then place in serving bowl.
If desired, sprinkle dip with finely chopped purple onion, chopped parsley or toasted pine nuts. Or all three!
Have you ever had naan dippers?! They’re perfect for this dip, as well as Stacy’s simply naked pita chips – a favorite of mine.
I also cut up some cucumbers and red bell peppers for serving.
This dip is fabulous, and much prettier than I expected it to be. Just whatever you do, don’t eat the dip hovering over the serving bowl!!!
(Sorry, pet peeve of mine.)
* To drain yogurt, I just turn it upside-down on paper towels in a colander; it gets much firmer after two hours.