Mediterranean Dip

From: Sydney Mike

On Sep 8, 2008

This is A GREAT DIP & a wonderful addition to my finger foods buffet! I did leave out the Tabasco sauce, but another time might well add at least a dash of it! Served it with several different breads & crackers, & the one I liked best was a dense winter wheat bread! Thanks for sharing! [Tagged, made & reviewed in the Aus/NZ Recipe Swap #20]

From: mummamills

On Dec 9, 2007

this was a great and easy dip that I served as part of a mediterean xmas party. I used my own hot tomato chutney, and left out the tabasco, as the chutney was hot enough! I will make this again, but I wont use the food processor. I find that feta can get a little "rubbery" when processed. Next time I will crumble the cheese and then mix thru the other ingredients. thanks for a keeper peggy.

From: French Tart

On Sep 10, 2007

These are just the kind of flavours that I love - so I grabbed this recipe to make; I was also holding a Drinks and Dip Party, so this came in handy! I made it exactly as described - and used some of my own home-made tomato and onion chutney. I added at least 10 dashes of Tabasco sauce and nearer 1 tablespoon of lemon juice for an extra tangy flavour. I would like to serve it as suggested with flatbreads or pitta breads next time, but it was served with crudites and crips this time. Mine was not as red as the previous reviewers dip - I think this was because I used home-made chutney which was not such a commercial red colour! I agree that this tastes similar to dips served in the Middle East - I have tasted very similar dips in Cyprus and Turkey - delicious and easy to whip up too! Made for PAC Autumn 2007 - thanks! FT

From: Stardustannie

On Jun 10, 2007

I had some feta, in the fridge begging to be eaten (Dodoni in fact ) Lovers of feta will absolutely love this dip. I left mine slightly chuncky n thick and served it as a spread with some toasted flat bread. I used a hot tomato chutney I picked up at the market so I omitted the tabasco. Reviewed for ZWT3.