Greek-Inspired Bread Dip
Greek-Inspired Bread Dip
Ingredients
For the Dip
- 1 ripe tomato, medium, grated
- 1/2 cup feta cheese, crumbled
- 1/4 cup kalamata olives, pitted and chopped
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard, whole grain
- 1 tablespoon lemon juice, freshly squeezed (from about 1/2 lemon)
- 1 tablespoon red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 loaf crusty bread, warm, sliced or torn
Instructions
- 1
Gather all your ingredients and a shallow serving bowl. Ensure your tomato is ripe and your feta is ready to crumble.
⏱️ 2 min
- 2
Using a box grater or a microplane, grate the ripe tomato directly into the shallow bowl. This will create a pulpy, juicy base for the dip.
⏱️ 3 min
- 3
Crumble the feta cheese by hand over the grated tomato in the bowl. Aim for varying sizes of crumbles for texture.
⏱️ 1 min
- 4
Add the chopped kalamata olives and finely chopped fresh parsley to the bowl.
⏱️ 1 min
- 5
Sprinkle the dried oregano over the ingredients in the bowl. Add the whole grain Dijon mustard.
⏱️ 1 min
- 6
Squeeze the fresh lemon juice and pour the red wine vinegar into the bowl.
⏱️ 1 min
- 7
Drizzle a generous amount of extra virgin olive oil over all the ingredients. The olive oil will help bind the dip and add richness.
⏱️ 1 min
- 8
Season the mixture with salt and freshly ground black pepper to taste. Start with the recommended amounts and adjust as needed.
⏱️ 1 min
- 9
Using a spoon, thoroughly mix all the ingredients in the bowl until well combined. Ensure the flavors are evenly distributed.
⏱️ 2 min
- 10
Serve the prepared Greek-inspired bread dip immediately with warm, crusty bread for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Greek-Inspired Bread Dip
For the Dip
- 1 ripe tomato, medium, grated
- 1/2 cup feta cheese, crumbled
- 1/4 cup kalamata olives, pitted and chopped
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard, whole grain
- 1 tablespoon lemon juice, freshly squeezed (from about 1/2 lemon)
- 1 tablespoon red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1 loaf crusty bread, warm, sliced or torn
Instructions
- 1
Gather all your ingredients and a shallow serving bowl. Ensure your tomato is ripe and your feta is ready to crumble.
⏱️ 2 min - 2
Using a box grater or a microplane, grate the ripe tomato directly into the shallow bowl. This will create a pulpy, juicy base for the dip.
⏱️ 3 min - 3
Crumble the feta cheese by hand over the grated tomato in the bowl. Aim for varying sizes of crumbles for texture.
⏱️ 1 min - 4
Add the chopped kalamata olives and finely chopped fresh parsley to the bowl.
⏱️ 1 min - 5
Sprinkle the dried oregano over the ingredients in the bowl. Add the whole grain Dijon mustard.
⏱️ 1 min - 6
Squeeze the fresh lemon juice and pour the red wine vinegar into the bowl.
⏱️ 1 min - 7
Drizzle a generous amount of extra virgin olive oil over all the ingredients. The olive oil will help bind the dip and add richness.
⏱️ 1 min - 8
Season the mixture with salt and freshly ground black pepper to taste. Start with the recommended amounts and adjust as needed.
⏱️ 1 min - 9
Using a spoon, thoroughly mix all the ingredients in the bowl until well combined. Ensure the flavors are evenly distributed.
⏱️ 2 min - 10
Serve the prepared Greek-inspired bread dip immediately with warm, crusty bread for dipping.
⏱️ 2 min