For this month’s staff lunch at school I made this super simple 5 ingredient recipe for Mediterranean Dip.
Fact: Teachers love to eat, and we have potluck lunches once a month to enjoy everyone’s yummy dishes.
…and, ya know, just to make it through the school year in general and have some adult interaction.
It’s the perfect dip to bring because it’s served at room temperature, it’s very unique, and…duh…absolutely delicious!
Mediterranean Dip starts with cream cheese at room temperature and just spread it onto a plate.
I used the back of a spoon and it was pretty easy to make it look at least somewhat presentable.
A jar of sun dried tomato pesto goes on top of the cream cheese, then crumbled feta, and balsamic glaze.
You could make your own balsamic glaze, but I like the bottle version just as good.
It’s something I use quite often because it’s so unique and delicious.
Balsamic glaze can be found in a bottle in the vinegar section of the store .
Or click the picture to buy from Amazon!
I stored this yummy dip it in my fridge overnight and topped it with fresh basil right before serving.
Mediterranean Dip is so good with pita chips to dip, but you could also use pretzel crisps or crackers.
And join my Foodie Facebook Group!
More mediterranean style recipes like this Mediterranean Dip…
This is always a very popular appetizer every time I bring it to a party or celebration.
A great vegetarian meal that is easy to make.
Check out many more Holiday Party Appetizers like these!
Just a few simple ingredients make a yummy and easy to make party dip!
- 8 oz cream cheese at room temp
- 6 oz jar sun dried tomato pesto
- 6 oz crumbled feta
- 1 oz balsamic glaze (in vinegar section of grocery store)
- fresh basil leaves
- For dipping: pita chips or crackers
Spread the softened cream cheese on a plate. Spread the sun dried tomato pesto on top of the cream cheese.
Sprinkle feta cheese on top and drizzle with balsamic glaze. When ready to serve sprinkle the fresh basil over top.
Serve with pita chips or crackers for dipping.
Note: This can be made up to 2 days before serving (minus the basil) and kept in the fridge, but recommended to serve at room temperature.
And join my Foodie Facebook Group!Follow Us