Art Pottery, Politics and Food
Tuesday, November 23, 2004

Olive Feta Dip

8 oz. Feta Cheese, crumbled
4 oz. Cream Cheese
¼ cup Sour Cream
½ cup Reduced Fat Mayonnaise
½ cup Spanish Olives
1 Tsp liquid from Olive jar
¼ cup Green Onion, chopped
Sea Salt and Black Pepper to taste

Divide Olives equally placing half in food processor while quartering remaining half.
Add everything else to the food processor but the quartered Olives and the chopped Green Onion.
Pulse food processor until mixture is smooth. Sides of processor may have to be scraped with a spatula between pulses.
Empty mixture into a medium bowl and fold in quartered Olives and Green Onion.
Cover and refrigerate for, at least, one hour…the longer the mixture chills the better the flavors combine.
Serve with Table Water Crackers, toasted Pita or chilled veggies.
Almost too delicious!


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