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Feta Cucumber Dip

March 26, 2009

It’s always amazing to me when the simplest dishes are the really beautiful, tasty and great for entertaining.  I think that a lot when I cook Mediterranean food because the ingredient list isn’t long or unusual, but the flavor combinations are amazing.  I made this dip last weekend to serve as an appetizer before the gyros, and the leftovers made a great topping for the gyros.  This recipe, which comes from Joanne Weir’s From Tapas to Meze, serves about 6 as an appetizer.


1 cucumber, peeled, seeded and diced into pea-size pieces

8 oz feta, crumbled

1 T olive oil

1 1/2 T freshly squeezed lemon juice

1 T chopped fresh dill

1 T chopped fresh parsley

1 T chopped fresh mint

Salt and pepper

1 small red onion, cut into small dice (optional)


Crumble feta into a bowl and mash it together with a fork with the remaining ingredients.  Serve with fresh pita wedges or pita chips.

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