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Baked Feta, Leek & Sun-Dried Tomato Dip
2026-02-06
https://www.metro.ca/userfiles/image/recipes/trempette-feta-poireaux-12387.jpg
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Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced leeks and sauté for 2 to 3 minutes, until softened. Add the minced garlic and cook for 2 more minutes. Remove from the heat and let cool.Preheat the oven to 375°F and place the rack in the center of the oven.In a large bowl, combine the crumbled goat’s milk feta, sun-dried tomatoes, sun-dried tomato oil, mayonnaise, Greek yogurt, shredded mozzarella, and the cooled leek mixture. Mix well.Transfer the mixture to an 8 x 8-inch baking dish and spread evenly.Bake for 25 minutes, until the dip is hot and lightly golden. Let rest for 2 to 3 minutes after removing from the oven.Drizzle generously with honey, sprinkle with finely chopped chives, and season with pepper to taste.Serve warm with corn chips.Source : Laura from Dash of Honey
8
0
0
0
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1 tablespoon (15 mL) olive oil
2 leeks leeks, thinly sliced into half-moons (about 2½ cups)
2 cloves garlic, minced
200 g goat's milk feta, crumbled
1/2 cup Sun-dried tomatoes, diced (packed in oil)
1 tablespoon (15 mL) sun-dried tomato oil
1/2 cup (125 mL) mayonnaise
1/2 cup (125 mL) plain Greek yogurt
1 cup (250 mL) shredded mozzarella cheese
honey, for drizzling
chives, for garnish
corn chips, for serving
Baked Feta, Leek & Sun-Dried Tomato Dip
8
Accompaniements
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
1 tablespoon
(15 mL)olive oil
-
2
leeks leeks, thinly sliced into half-moons (about 2½ cups)
-
2
cloves garlic, minced
-
200 g
goat's milk feta, crumbled
-
1/2 cup
Sun-dried tomatoes, diced (packed in oil)
-
1 tablespoon
(15 mL)sun-dried tomato oil
-
1/2 cup
(125 mL)mayonnaise
-
1/2 cup
(125 mL)plain Greek yogurt
-
1 cup
(250 mL)shredded mozzarella cheese
-
honey, for drizzling
-
chives, for garnish
-
corn chips, for serving
Preparation
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced leeks and sauté for 2 to 3 minutes, until softened. Add the minced garlic and cook for 2 more minutes. Remove from the heat and let cool.
Preheat the oven to 375°F and place the rack in the center of the oven.
In a large bowl, combine the crumbled goat’s milk feta, sun-dried tomatoes, sun-dried tomato oil, mayonnaise, Greek yogurt, shredded mozzarella, and the cooled leek mixture. Mix well.
Transfer the mixture to an 8 x 8-inch baking dish and spread evenly.
Bake for 25 minutes, until the dip is hot and lightly golden. Let rest for 2 to 3 minutes after removing from the oven.
Drizzle generously with honey, sprinkle with finely chopped chives, and season with pepper to taste.
Serve warm with corn chips.
Source : Laura from Dash of Honey
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
