Salty feta, tangy sour cream and sweet roasted tomatoes combine to make an addictive, creamy appetizer. This recipe is sure to have you and your guests guilty of double-dipping!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 2 people
/ serving 2 people
Feta Cheese, crumbled(ContainsMilk/Lait)
Pine nuts(ContainsPine nuts/Noix de pin)
Before starting, preheat the broiler to high. Remove cream cheese from the fridge and set aside to come up to room temperature. Wash and dry all produce. Peel, then mince or grate garlic. Roughly chop parsley. Add tomatoes and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of the oven until tomatoes burst, 5-6 min. Transfer to a small bowl. While tomatoes broil, heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don’t burn!) Transfer to a plate
Add half the garlic and 1 tbsp oil to another small bowl. Season with salt and pepper, then stir to combine. Once tomatoes are done, cut each pita into 8 equal wedges. Arrange pita wedges in a single layer on the same unlined baking sheet. Brush pita wedges with garlic oil. Broil in the middle of the oven until golden and crisp, 2-4 min. (TIP: Keep your eye on them so they don’t burn!) Add cream cheese, sour cream, feta, remaining garlic, half the parsley, 1/4 tsp sugar and 1 tbsp oil to a large bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then whisk until smooth, 1-2 min.
Transfer feta dip to a shallow bowl, then spread into an even layer. Top with burst tomatoes and toasted pine nuts. Sprinkle with remaining parsley. Serve garlicky pita wedges alongside for dipping.