Stella's Baked Feta Dip
Watch us make this on YouTube! Available on Wednesday, July 19.
This is an Italian version of Greek Bouyourdi
Ingredients:
1 large yellow onion
1 clove of garlic, minced
1 large heirloom tomato or other vine ripe tomato, chopped
1 large roasted red pepper, 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 Stella's Table Pepper Essential Blend
2 teaspoons Stella's Table Herb Essential Blend
2 teaspoons parsley, chopped
Splash of red wine
Instructions:
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 feta and Monterey Jack cheeses. Sprinkle again 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!
