Fresh Tomato Feta Dip

User Reviews

5.0

3 reviews
Excellent

Fresh Tomato Feta Dip

This Fresh Tomato Feta Dip is simple, fresh, and so tasty! It features juicy cherry tomatoes tossed together with savory Greek seasoning, creamy feta, olive oil, and green onions. Enjoy on bread crackers, or your favorite protein!

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Ingredients

Servings
  • 24 ounces cherry tomatoes quartered
  • 6 ounces feta cheese crumbled
  • 4 green onions sliced
  • 1 tablespoon Greek seasoning
  • 1 tablespoon olive oil
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Instructions

  1. Cut all cherry tomatoes into quarters or smaller. Crumble the feta cheese, and finely slice the green onion.
  2. Mix the tomatoes, feta, onions, and all but 1 tablespoon of the feta, with the greek seasoning and olive oil. Sprinkle the remaining feta on top of the dip to garnish after mixing.
  3. Serve immediately, or chill up to 24 hours. Serve with pita chips, veggies, or baguette as a dip, or spoon over chicken, fish, or pork as a main dish.

Notes

  • How to Store: 
  • To save leftovers, place in an airtight container and store in the fridge for:
  • How to Scale: This recipe can easily be halved or quartered for a smaller serving or doubled or tripled to serve a larger crowd. 
  • 3-4 days

Nutrition Information

Show Details
Calories 94kcal (5%) Carbohydrates 6g (2%) Protein 4g (8%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Cholesterol 19mg (6%) Sodium 393mg (16%) Potassium 215mg (6%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 565IU (11%) Vitamin C 21mg (23%) Calcium 119mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 94 kcal

% Daily Value*

Calories 94kcal 5%
Carbohydrates 6g 2%
Protein 4g 8%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Cholesterol 19mg 6%
Sodium 393mg 16%
Potassium 215mg 5%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 565IU 11%
Vitamin C 21mg 23%
Calcium 119mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

3 reviews
Excellent

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