Have you ever fallen in love with food? I fell in love with this dip a few years ago when my foodie sister in law Paula prepared it for us at for my son’s birthday party. I couldn’t get enough of it. We served it with pretzel crisps and it was a match made in heaven.
For whatever reason, it has been quite a bit of time since I last made this! I thought of it the other day when I was trying to put together a third dish to serve on a bruschetta bar that I was bringing to my friend Betsy’s get together at her house. I used light cream cheese and light mayo for the base, but made sure to use good feta. Instead of pretzel crisps, this time it was served shmeared on parmesan bread crisps (scored at the Publix bakery – saved me some work!) alone or topped with tomato and basil or roasted peppers. It was a perfect trio of yummies!
Additional recipes: Tomato and Basil Brushetta, Roasted Peppers