
Cette trempette crémeuse et épicée au feta est servie avec des bâtonnets de focaccia chauds et une généreuse garniture de gremolata aux olives fraîche et saumurée. Un plat à partager qui plaira à tous vos invités!
340 g
Focaccia aux fines herbes et à l’huile d’olive
(Contient: Orge, Blé)
1 cc
Flocons de piment
½ tasse(s)
Feta, émietté
(Contient: Lait)
9 cs
Crème sure
(Contient: Lait)
2 pièce(s)
Fromage à la crème
(Contient: Lait)
60 g
Olives mélangées
(Contient: Sulfites)
1 pièce(s)
Gousses d'ail
7 g
Persil
4 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
¼ cc
Sucre*

Before starting, preheat the oven to 450ºF.Wash and dry all produce.Remove cream cheese from the fridge and set aside to come up to room temperature.Garlic Guide for Step 1: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!Heat Guide for Step 3: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Peel, then mince or grate garlic. Roughly chop parsley. Drain, then finely chop olives.Add 2 tbsp oil and 1/2 tsp chili flakes to a small pot over medium heat (NOTE: Reference heat guide) (TIP: We love using olive oil here!). Cook, stirring occasionally until oil is warmed through, 1-2 min.Add olives, parsley, 1 tbsp chili oil and half the garlic to a small bowl, then stir to combine (NOTE: Reference garlic guide).

Halve focaccia lengthwise, then cut width-wise into 1-inch sticks. Add focaccia sticks and 2 tbsp oil to an unlined baking sheet (TIP: We love using olive oil here!). Season with salt and pepper, then toss to coat. Bake in the middle of the oven until focaccia is crisp and lightly golden-brown, 4-5 min.

Add cream cheese, sour cream, feta, remaining garlic and 1/4 tsp sugar a medium bowl (NOTE: Reference garlic guide). Season with salt and pepper, then whisk until smooth, 1-2 min.

Transfer feta dip to a shallow dish, then spread into an even layer. Top with olive gremolata.Drizzle remaining chili oil over top.Serve focaccia sticks alongside for dipping.