Fresh.  Fresh.  Fresh – is the best possible way to describe this easy feta dip.  When I spied this recipe over at Clover Lane, I knew I had to give it a try. . . oh yum!  Not only is it fresh tasting – it looks so pretty you just can’t resist digging in!  And why not?  To make this masterpiece,  I adapted a little from the original and just combined fresh diced tomatoes, green onions, garlic, and oregano with olive oil.  Be sure to use plenty of olive oil so you can soak it up with your bread.

Let the flavors combine, and then sprinkle it with feta and kalamata olives.

Now just picture yourself with a few good friends and family eating this amazing dip on your back porch with a nice cool summer breeze.  You could also serve this feta dip  to “lighten-up” your game day snacks, or even as a perfect light lunch.  Relax and enjoy!

On another note, we’re having a celebration and giveaway over on our Facebook Page – this past week Caramel Potatoes topped 10,000 FB Likes!!  Wahoo!  We are so excited to have you follow our cooking creations and want to offer a big Thank You; so we’re giving $100 to one lucky FB follower.  Jump over and enter before 4/27!!  Who doesn’t need an extra $100 right??  {Not a FB follower – it’s not too late.  You’ll see all our recipes plus extra features.}  Again- thanks to all of you – we love your comments and encouragement!

NOTE:  This Giveaway is Closed!

Feta Dip

Ingredients

4-5 large Roma tomatoes, seeded and diced
6 green onions, all the white and half the green
2 large cloves garlic, minced
1 tablespoon fresh snipped oregano or 1/2 tablespoon dried
1/2 cup extra-virgin olive oil (more if needed)
salt and fresh ground black pepper to taste
1/2 cup feta crumbles
kalamata olives for garnish (optional)
fresh baguette, sliced for serving

Directions

Combine tomatoes, onions, garlic, and oregano with the olive oil.  Add salt and pepper to taste.   Let sit for 10-15 minutes to infuse flavors.

Spread tomato mix on a small plate or tray.  Sprinkle with feta and top with olives if desired.  Serve with sliced baguette.