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RECIPE: Kalamata Olive & Fetta Dip
I made this recipe up on the fly while madly dashing around the supermarket on Australia Day looking for dips and snacks for a BBQ. Despite my dip-making inexperience, it turned out really well and everyone loved it, so I've made it a few times since.
 Kalamata Olive & Fetta Dip 125g Philadelphia cream cheese (half a block) 125g Greek fetta A handful of kalamata olives, pitted and finely chopped A handful of fresh herbs (thyme, rosemary and garlic shoots), finely chopped Extra virgin olive oil (the best and fruitiest you can find) Pepper to taste Crumble the fetta into a mixing bowl and add the cream cheese, cut into small chunks. Mix and mash the two together with a fork or spoon. Add the kalamata olives, chopped herbs, and pepper. Mix well and taste. If it's too salty, add some more cream cheese. Place the mixture in a small dish and drizzle extra virgin olive oil over the top. Garnish with a sprig of herb or a whole olive. Serve with crackers or crusty bread. NOTES: As with most of my cooking, the measurements above shouldn't be taken as gospel. I tend to keep adding stuff until it tastes good. But I found that an equal measure of cream cheese and fetta is a good guideline to stick to, as the dip will have a strong fetta flavour while still having a soft and smooth consistency that crackers won't get mired in. But feel free to mix it up as you like. Same goes for the style of fetta. I used Greek fetta the first time I made this, which meant there were nice little lumps of it spread throughout the dip. But if you prefer a smoother consistency you could just as easily use Danish fetta. The garlic shoots I got from my garden. I came home from being on holiday and found the garlic cloves had started to sprout, so I shoved them in some pots to see what would happen. They quickly grew long shoots about 20cm high that have a wonderful garlic smell and flavour, good for salads and dips. I'm not sure if you can buy garlic shoots in shops or markets. I've seen bundles of green stalks that are sold as garlic shoots at the Caboolture markets, but they seem very different to the ones I grew. And they're from China. So if you can't source any, just use half a clove of finely chopped or crushed garlic.  related searches : Recipe
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