Whipped Feta & Vodka Dip
Ingredients:
- 1 tbsp vodka
- 8 oz feta
- ¾ cup Greek yogurt
- 1 garlic clove, minced
- 1 tbsp olive oil
- tbsp lemon juice
- to taste salt
- to taste pepper
- 2 small ciabatta bread loaves
- 3 sun-dried tomatoes, plus oil from the jar
- 1 tbsp sesame seeds
- 1 cup mini cucumbers, halved
Directions:
Yields: 4-8 servings
In a food processor, combine the feta, greek yogurt, and garlic. Process until smooth, scraping down the sides as necessary. Add olive oil, lemon juice, and vodka, then blend until incorporated. Season to taste with salt and pepper and refrigerate until needed.
Preheat the oven to 400°F. Slice the ciabatta into ¼ inch crostinis and arrange on a baking tray. Finely chop the sun-dried tomatoes and place in a small bowl. Add 1 tbsp of the sun-dried tomato oil from the jar and mix until combined. With a spoon, spread a thin layer of the sun-dried tomato mixture over each crostini. Sprinkle on the sesame seeds and bake for 5 minutes. Then, flip the crostinis and spread the tomato mixture onto that side. Bake for an additional 5 minutes or until golden brown.
Drizzle sun-dried tomato oil over the whipped feta dip and sprinkle with more sesame seeds. Serve with the crostinis and cucumber halves.
