Wednesday, February 6, 2013

Greek Dip

This is so good. I love it the way it is, but I also want to try an Italian version, sort of a bruschetta dip with fresh mozzerella.

Greek Dip
olive oil
1 container of feta, crumbled
2 Roma tomatoes, chopped small
1 small can of black olives, sliced and drained
bunch of green onions, chopped
2 T. Greek seasoning (I used Cavenders)

Pour olive oil in the dish to cover the bottom. Sprinkle with feta, tomatoes, olives and green onions. Sprinkle with seasoning. Eat by with a sliced baguette.

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