Recently, I hosted my book club’s annual dinner where guests signed up to bring either beef or chicken chili, salad, cornbread, dessert or an appetizer. When Book Hunters member, Janna, uncovered her Greek-style appetizer, the aroma of warm feta and olives wafted through the kitchen attracting us like moths to a flame. Guests started scooping up the dip with abandon, or at least I did. Soon, there was a lot of gushing going on in my kitchen.
Janna said the appetizer was easy to make. Even better.
1-pound container hummus
6-ounce container crumbled feta
5 ounces (¾ cup) flavorful tomatoes, chopped
4 ounces (¾ cup) flavorful kalamata olives, cut in half
2 tablespoons extra virgin olive oil
Mise en Place:
Preheat oven to 350º. Allow ingredients to come to room temperature if times allows.
Layer ingredients in an 8″ by 8″ square pan or other ovenproof containers, as shown. Drizzle with extra virgin olive oil.
Bake in a 350º oven for 20-25 minutes.
Serve with pita bread or crackers. We loved it with naan dippers.
A few words about the ingredients. I tried this with cherry tomatoes but thought the sliced tomatoes had a lot more flavor. One tomato was enough.
It took me a few attempts to find kalamata olives that were tasty. Make sure the ones you choose are flavorful.
We preferred the dip with the garlic-flavored hummus.
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