A simple and tasty feta dip that takes about 10 minutes to throw together provided you already have the roasted garlic*. Serve with crackers or pita toast for an easy appetizer.
*See Kitchen Notes for more information and related links.
Roasted Garlic - The recipe at this link yields a generous jar of roasted garlic and infused garlic olive using just one process. If you use a lot of roasted garlic I would suggest taking a couple of hours and roasting up a batch. The roasted cloves last about 4 months in the refrigerator and the oil about 6 months in the pantry.
Pinon (Pine nuts) - I know...these are SO expensive, but they are also SO good. However, if you don't have any you can always substitute with toasted sunflower seeds and pumpkin seeds. I've made this with pumpkin seeds and it was delightful.
The chips - Because the feta and the capers have plenty of salt, try to avoid a really salty chip. I find baked chips, melbas, or toasted breads work best. The chips in the picture are Stacy's Baked Simply Naked Pita chips - our favorite chip!
This is a really easy dip to change up a bit each time you serve it. Here are some suggestions:
Leftovers - If by some slight chance you happen to have leftovers, here are some ideas for using them.
Recipe author: MJ of MJ's Kitchen