This is the easiest dip ever. There’s no cooking involved…some assembly required. Make this for your next BBQ or pool party and you’re guaranteed to wow people. I really enjoy the simplicity of this in relation to how much folks rave about this dip! Yesterday was Ms. L’s bday and she likes this one
8 oz hummus
2-4 oz feta
3 tbs Italian salad dressing
Spread hummus onto a plate
Chop cucumbers and tomatoes and toss with feta and dressing
Arrange on top of hummus
Serve with pita chips, wheat thins, or your favorite crackers
It is a nice alternative to other dips served. It is lighter but really fresh tasting and goes with anything. I’ve made the topping and assembled on-site when it was time to eat so I can attest to how portable it is.
I can’t believe I haven’t blogged it before. It tends to be a crowd pleaser. Even when people tell me they won’t like it, they try it and are surprised. Happens. Every. Time.
It would be good as a crostini if it is easier for you not to serve a dip. If you do make it as a dip I assure you folks will be standing around devouring this one! (I love when that happens at a party but crostinis would help when serving a crowd.)
Cucumber $0.75 (English cuke $2.00)
2 plum tomatoes $1.00
Wheat thins $3.00
Total = $11.49 (for the dip & dippers to serve 6-8 for <$2.00) That’s even using an English cuke which is totally worth it not to have to peel it!
On one of those beautiful pre-spring days I wanted to put something together for dinner that was filling but lighter. This hit the spot. These Greek meatball wraps were warm, cool, crispy, meaty, and crunchy. I was really happy with these and will definitely make these again.
16 oz ground chicken
1 tsp ground garlic
1 ½ tsp dried oregano
½ tsp cinnamon
½ cup breadcrumbs
¼ cup oatmeal
1 shallot, chopped
Mix meatball mix together and let sit for 5 minutes before baking.
Preheat oven to 375 degrees.
Roll into balls and bake for 30 minutes.
I use a cooling rack ontop of a baking sheet. It helps keep the meatballs crispy and not soggy from the grease (there’s not much grease since I used ground chicken rather than beef).
I served them on wheat naan wraps with tzatziki, veggies, hummus, and feta. Check out whose nose was a bit too close for comfort!
These were really good. The meatballs were crispy on the outside and juicy on the inside. I don’t fry my meatballs since a) I hate frying for the mess & the oil and b) it’s much easier and healthier in the oven.
I liked the wraps. The naan was perfect. Since it’s more pricy, leftovers were in wheat pitas. The pitas worked fine. I liked how doughy the naan was.
Way back when I made stuffed burgers. These were themed for Mr. J (blue cheese & bacon) but I had all sorts of plans for other fillings.
It’s been quite awhile, but I made them again! This time I made a Greek inspired one and grilled it. Ohh my burger goodness. I filled them with feta and topped them with spinach, red onions, and cucumber. These burgers are delicious and great for something different.
Hmmm. Sky’s the limit for burger toppings/stuffings. Maybe a cowboy caramelized onions/bbq sauce/cheddar stuffed burger will be next. Or maybe a Southwestern with Pepperjack cheese and salsa.
Summer mugginess and I don’t mix so something cool, fresh, and Mediterranean sounded perfect. It was also a good use for some marinated chicken hanging around.
The boneless skinless lemon pepper chicken came from our fav butcher. Mr. J thought it was too peppery so I thought re-marinating it in a basic Italian dressing would tone down the pepper a bit.
One of my favorite things about Greek and Mediterranean food is that the fresh ingredients get to be the focus. It screams summer to have so much crunch and individual flavor.
1 large boneless chicken breast, marinated, cut into chunks
1 yellow pepper, cut into chunks
1 English cucumber
1/2 cup feta
1/4 cup Italian or Greek dressing
Soak wooden kebab sticks in lukewarm water
Skewer chicken chunks alternating with pepper chunks and grill.
Chop tomato and cucumber before mixing with feta and dressing.
Serve kebabs with rice pilaf and cucumber tomato salad.
I couldn’t stop marveling over how perfectly cooked the chicken was. It was perfectly juicy. I think the size of each piece had a lot to do with that. The peppers got a nice char too without losing all the crunch.
The kebabs, plus buttery rice pilaf, plus salty feta in a crisp salad was awesome. I was really happy with it and thought this meal was nicely well rounded.
Have a good Labor Day Weekend everyone! Can you believe it is already September?!