Layered Feta Hummus Dip Prep Time: 20 minutes Cook Time: n/a Servings 6
Calabrese Pepper Marinated Feta
1 7 oz block of Atalanta feta 1/2 cup prepared hummus 3 Tbsp extra virgin olive oil 1 garlic clove 2 Tbsp lemon juice 1 tsp fresh dill 1 tsp dried oregano Salt and pepper 1/2 cup Del Destino green olives, roughly chopped ½ cup Del Destino roasted red pepper, roughly chopped ¼ cup Del Destino banana peppers, roughly chopped ¼ cup cucumber, seeded and diced ¼ cup sliced red onion 1 Tbsp fresh dill, chopped Meliora Crostini and Dream Pretzels Pressels for serving
¾ cup extra virgin olive oil ½ cup A L’Olivier Vin Blanc vinegar ¼ cup Frutto d’Italia Calabrese peppers 10 thyme sprigs Salt and pepper 2 7oz blocks Atalanta Feta, cut into 1-in cubes Meliora Crostini and Pressels for serving
Prep Time: 8 hours Cook Time: N/A Servings 8-10
Whisk together olive oil, vinegar, peppers, and thyme. Season with salt and pepper. Arrange the feta in a shallow baking dish and pour marinade over top. Cover with plastic wrap and refrigerate at least 8 hours (or up to 24 hours). Serve with Meliora Crostini and Pressels.
In a food processor add feta, hummus, olive oil, garlic, lemon juice, dill, and oregano. Pulse until mixture is smooth, but still has slight texture. Transfer to a serving platter and using a wooden spoon create a small well in the center. Layer the olives, red pepper, banana peppers, cucumber, and onion on top of the center. Sprinkle chopped dill over top and serve with crostini and Pressels.