Mediterranean-Inspired Feta Dip
with Burst Tomatoes and Garlicky Flatbread Wedges
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!
Ingredients: Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Baby tomatoes • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Pine nuts • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 unit(s)
Sour Cream
(Contains Milk)
2 unit(s)
Cream Cheese
(Contains Milk)
113 g
Baby Tomatoes
7 g
Parsley
2 unit(s)
Garlic, cloves
28 g
Pine Nuts
(Contains Pine nuts May contain Tree nuts)
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat May contain Gluten)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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 tomatoes in the middle of the oven until 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.
