The Best Dip Ever

I don’t like olives, I don’t like dill, I don’t like raw scallions, and I don’t really like sundried tomatoes.  However, when combined together with feta and marinated artichokes in the form of a dip, the flavor combination is to die for.  The perfect combination of olive-y brininess, salty feta, smooth olive oil, and subtle yet forward spices.  So delicious.  It is my go-to dip to take places to impress.

It may even make an appearance at a very special wedding this summer.  That’s how good it is.

The Best Dip Ever:
Inspired by my favorite blog

This “recipe” is really a guide.  Do what you want.  It will be good.  Trust me.

  • 8 oz. reduced fat feta cheese
  • 2/3 cup sundried tomatoes in oil  (I get them from the olive bar at Fred’s)
  • 2/3 cup pitted Kalamata olives  (also from the olive bar at Fast Freddy’s)
  • 2 tablespoons fresh dill, chopped into smitherines 
  • 3 tablespoons flat-leaf parsley  (I have made this dip with and without parsley and I honestly can’t tell the difference)
  • 3 scallions
  • 3/4 – 1 cup marinated artichoke hearts, chopped
  • pepper to taste
  1. Throw all ingredients in a bowl and mix.  
  2. Add for taste.
  3. Serve with pita chips or rosemary lavash.

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