It's a Keeper: Chips and Veggies with Sun-Dried Tomato Dip

Tuesday, May 13, 2008

This is yet another one of those recipes that I can't believe I haven't posted before. I served this Chips and Veggies with Sun-Dried Tomato Dip along with the Garlic Herb Spread on Super Bowl Sunday. Yeah, I'm a little behind on posting these recipes, so sue me.

Every single time I have made this dip, someone has asked me for the recipe. I know there is a shocking amount of feta cheese in the recipe (which means it also isn't cheap), but you gotta just go for it. For some reason, it doesn't scream feta once you start eating it. Maybe because of the strong sun dried tomato taste?

I use this as my "healthy alternative" dip at parties, but it's so good I think people don't even know I'm giving them something healthier. As you can see, I serve it with pita chips, red bell peppers, carrots, and celery. I think it would also be good with Triscuits or slices of sourdough baguette.

3/4 pound feta cheese, crumbled
1/2 cup sun dried tomatoes in oil, drained and coarsely chopped
1 clove garlic or 1/2 teaspoon granulated garlic
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
3/4 cup milk
1 teaspoon black pepper
1 sack chips (recommended: Onion and Garlic Yukon Gold Chips, Terra Brand, or other Mediterranean flavored gourmet chip), available on snacks aisle of market [These chips could work, but I've never tried them, mostly because it seems like the chips would have too much flavor and fight with the dip.]
1 pound baby cut carrots
1 green bell pepper, cut in strips
4 stalks celery, cut into sticks

Combine cheese, sun-dried tomatoes, garlic, herbs, milk, black pepper in food processor and process until smooth. Transfer to a small bowl. Serve with chips and veggies. [Yeah, pretty easy recipe to put together, huh?]

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