Tomato and Feta Dip Recipe
Goat cheese (chèvre) may be substituted for the feta if you prefer a creamier texture. A tip for cutting feta cheese: use unflavored dental floss for clean cuts. Hold it taught, and slice downward through the cheese. If you are using refrigerated breadsticks, take them up a notch by shaping (following package instructions) and then rolling in your choice of grated cheeses, assorted dried herbs, kosher salt, and coarsely ground black pepper. Then bake as directed. To save time when making this dip, mince garlic in advance and store in a jar with olive oil, covered with a tight-fitting lid. It can be refrigerated for up to four weeks. You can also by pre-minced garlic, but mincing your own will produce a much better flavor. If you grow your own herbs, this is the perfect dish to showcase pickings from your own garden. Choose which herbs to add based on what you have available. You can also dry herbs ahead of time to add to your breadsticks. To save time and tears when chopping your onion, follow our simple guide on How To Chop an Onion.
- 2 tablespoons vegetable oil
- 1/2 medium onion, diced
- 1 garlic clove, minced
- 1/8 teaspoon crushed red pepper
- 1/4 cup red wine
- 1 (28-oz.) can whole plum tomatoes, crushed
- 2 1/2 cups fresh herbs (such as basil, oregano, and flat-leaf parsley)
- 2 (4-oz) packages feta cheese, cubed
- Table salt and black pepper
- Assorted breadsticks or toasted French bread slices
How to Make
Heat oil in a skillet over medium-high heat. Add onion and sauté 6 to 7 minutes. Add garlic and red pepper; sauté 2 minutes. Add tomato paste, and stir for 30 seconds. Pour in wine, stirring until evaporated. Stir in tomatoes and fresh herbs. Pour into a 6-qt. slow cooker.
Cook 3 hours on HIGH. Remove lid; stir in cheese and salt and pepper to taste. Cook, uncovered, 30 minutes or until cheese begins to soften. Serve with assorted breadsticks or toasted French bread slices.