By Jolene Goodman | Lake Panorama Times
We recently had an impromptu dinner with a few neighbors. I fired up the grill and made chicken skewers. One friend arrived with a delicious pasta salad (you’ll be seeing that recipe in a future column), and another brought homemade bruschetta.
That bruschetta completely stole my heart, or taste buds would be more accurate. Fresh, garden-ripe tomatoes, onion, garlic and basil with just the right balance of flavors that came together in every bite. It was simple, fresh and irresistible. I found myself going back for “just one more scoop” more times than I would like to admit.
Naturally, I started searching for new ways to enjoy those same fresh flavors. That’s when I discovered whipped feta bruschetta dip, and I knew I had to try it. Because if classic bruschetta is already delicious, what could possibly make it better? A creamy, tangy layer of whipped feta, of course! It takes everything we love about traditional bruschetta and adds a rich, velvety twist that is perfect for sharing at your next gathering — or keeping all to yourself. I won’t judge. Enjoy!
Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.
Whipped Feta Bruschetta Dip
Bruschetta topping:
- 1 cup grape tomatoes, diced
- 1 small garlic clove, minced
- 2 tablespoons fresh basil leaves, chopped
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt
- Ground pepper to taste
Whipped Feta dip:
- 1 cup feta crumbles
- 1 cup nonfat, plain yogurt
- 2 tablespoons olive oil
- Zest from 1 lemon
- 1 garlic clove
- 2-3 teaspoons lemon juice
- Salt and pepper to taste
- Balsamic glaze
- Fresh basil leaves
- Crostini slices
Directions:
- Mix together tomatoes, garlic, basil, olive oil, balsamic vinegar, salt and pepper. Set aside.
- Mix feta, yogurt, olive oil, lemon zest, garlic and lemon juice in a food processor. Blend until combined and well mixed. Add salt and pepper and process again.
- Spread whipped feta into a shallow dish.
- Spoon bruschetta topping over the dip, careful not to add too much excess liquid.
- Drizzle balsamic glaze over all and place fresh basil leaves sporadically.
- Serve with crostini slices.