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Stella's Baked Feta Dip (Italian version of Greek Bouyourdi)
1 large yellow onion
1 clove of garlic, minced
1 large heirloom tomato or other vine ripe tomato, chopped
1 large roasted red pepper (Jared is fine), chopped
1 cup feta cheese broken up (should be block feta in brine)
1 cup shredded Monterrey Jack cheese. 3-5 tablespoons olive oil
1 teaspoon Pepper Essential Blend
Pinch of Sea Salt Essential Blend
2 teaspoons Herb Essential Blend
2 teaspoons parsley, chopped
Splash of red wine
Start by sautéing the onions until they're golden brown in 2 tablespoons of olive oil. Once caramelized, add the clove of chopped garlic, stir and deglaze the pan with a splash of red wine. You could substitute the red wine with either water or vegetable stock. In a shallow small pan (au gratin pan), add and spread evenly three tablespoons of olive oil. Add half of the caramelized onions, followed by half of the tomatoes and half of the roasted red peppers. Sprinkle with Pepper and Herb Essential Blends. Add the 1 cup of feta, followed by the 1 cup of Monterey Jack cheese. Sprinkle with Pepper and Herb Essential Blends. Layer the remaining onions, tomato and roasted red pepper. Finish with the remaining Pepper, Herb and Sea Salt Essential Blends. Bake in a 350° oven for 20-25 minutes or until bubbly. Remove from the oven and top with fresh parsley. Serve!