This super simple dip is DELICIOUS! More than the sum of its parts, 5 simple ingredients make a flavorful dip served with freshly toasted crostini.
As with a lot of recipes I make, I found myself with some ingredients in my fridge that needed to be used up. I popped over to my pinterest (follow me here) and found the perfect recipe, using Feta cheese, cherry tomatoes and green onions, all the ingredients I wanted to use. Score!
At first glance I wasn’t sure how flavorful or tasty this recipe would turn out, but as with a lot of recipes, you have to trust the creator and go for it. I am so glad I did as this was incredible.
The olive oil coats flavorful cherry tomatoes, green onions and feta cheese. Add a spoonful of that on top of a slice of crostini, or untoasted if you prefer, and let it soak up a bit of that flavorful oil.
Should I use already crumbled Feta or buy a block?
This is personal preference. I used a 5 oz. container of crumbled Feta and it worked perfectly. If you find crumbled Feta too dry, you could go with a block, which usually run about 8 ounces, and crumble it yourself. So if you go that route you may have to slightly increase the oil or Greek seasoning.
The only type of Feta that I say away from is crumbled reduced fat as I find that is actually quite ‘dry.’ But everyone has their own preferences, so if you love reduced fat Feta, go for it!
Why crostini or untoasted artisan bread is best
The reason sliced crostini or untoasted baguette slices is best is because you want the bread to absorb some of the olive oil. You won’t get the same experience using a hard cracker.
Could I use a different seasoning, such as Italian?
I haven’t tried it but I don’t see why not. If you aren’t sure, I would prepare the dip up until the point of adding the seasoning. Sprinkle a little bit in a spoonful of the prepared dip as a test and see what you think. If you go this route, I would have a backup spice, like the Greek seasoning.
Looking for more tasty appetizers?
- Cajun Shrimp Dip – One of the sites most popular recipes!
- Spicy Sriracha Crab Dip – Chilled spicy imitation crab dip. Copycat dip recipe I made based off of a dip from a local grocery store.
- Copycat Olive Garden San Remo Dip – The main reason my family visited Olive Garden while I was growing up!
Easy Greek Feta Tomato Dip with Crostini
- Baking Sheet to toast crostini, plus foil or parchment to line it
- Large serving platter
- 1/2 cup olive oil Use more if you prefer. I didn't want to over do it with oil. For me, 1/2 cup was perfect to coat.
- 2 cups cherry tomatoes washed and cut in half
- 5 ounces crumbled Feta cheese Alt. use a block of Feta and crumble it yourself
- 4 stalks green onions washed and chopped/snipped
- 2 teaspoons Greek seasoning
- 1 loaf crusty artisan bread, such as a baguette slice thin, lightly coat with olive oil or butter and broil until medium brown
- Wash, dry and prep the tomatoes and green onions.
- Add the chopped tomatoes and green onions to the bottom of a large serving platter. Pour the olive oil evenly over the vegetables. Sprinkle the feta cheese evenly over the vegetables. Evenly sprinkle the Greek seasoning over the cheese.
- Take two spoons and gently mix all the ingredients together on top of the platter to evenly incorporate. Taste for seasoning and oil level.
- While the flavors marry with the dip, prepare the crostini. Line a baking sheet with foil or parchment. I prefer foil when broiling as sometimes the heat from broiling can scorch parchment paper. Slice your crusty artisan bread thin, into dippable, one or two bite pieces. Lightly brush with olive oil or butter. Broil until medium brown.
- Serve the crostini with the prepared dip. A serving spoon might be a good idea to keep the dip a bit less messy on the platter.