Feta Dip

Served at June Bunko

Host Candace

olive oil
1 block (8 oz) of feta cheese (if you can buy the block, not the precrumbled -its sort of dry)
tomatoes (any kind)…I use about 3-4 Roma’s
1 bunch of green onions (I used 4 stalks)
1 baguette
Greek Seasoning (see pic below)
1 large platter

1. Wet the platter generously with olive oil.

2. Dice the green onions and tomatoes.

3. Throw them on the olive oil.

4. Crumble the feta cheese and throw that on the platter.

5. Sprinkle the Greek Seasoning on top. (I use about 2-3 tsp.) (I got at Albertsons)

6. Mix it gently all together…

7. Until it looks like this.

8. Slice the baguette. A special word about the bread…it MAKES the dip. I have found that the best bread is FRESH, bakery kind….the kind that comes in the long skinny paper bag. You want it bite-sized and you want to cut it thin…