Bold and Creamy Sun-Dried Tomato Feta Dip: A Crowd-Pleasing Appetizer

This Sundried Tomato and Feta Dip with Garbanzo Garnish is a bold and flavorful appetizer that’s as visually stunning as it is delicious.

The creamy feta base blends beautifully with the rich, tangy flavor of sundried tomatoes, while the garbanzo garnish adds a delightful texture and nutty finish.

Perfect for parties, potlucks, or a quick snack, this Mediterranean-inspired dip is a guaranteed hit with guests.

Serve it with warm pita, crackers, or fresh veggies for a refreshing and vibrant addition to your spread. Let’s dive into the recipe!

Ingredients:

For the Dip:

  • 1 cup crumbled feta cheese
  • 1/3 cup sundried tomatoes (packed in oil), drained
  • 1/4 cup Greek yogurt or sour cream
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

For the Garbanzo Garnish:

  • 1/2 cup garbanzo beans (chickpeas), drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • Pinch of salt

Optional Toppings:

  • Chopped fresh parsley
  • Drizzle of olive oil
  • Red pepper flakes

Instructions:

  1. Prepare the Dip:
    • In a food processor, combine the feta cheese, sundried tomatoes, Greek yogurt, olive oil, lemon juice, garlic powder, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.
  2. Make the Garbanzo Garnish:
    • Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the garbanzo beans, smoked paprika, cumin, and a pinch of salt. Sauté for 3-4 minutes, stirring occasionally, until the garbanzo beans are lightly toasted and fragrant. Remove from heat and let cool slightly.
  3. Assemble the Dip:
    • Transfer the feta and sundried tomato dip to a serving bowl. Smooth the surface with a spoon and create a small well in the center.
  4. Garnish:
    • Add the sautéed garbanzo beans to the center of the dip. Sprinkle with chopped parsley, a drizzle of olive oil, and a pinch of red pepper flakes for extra flavor and presentation.
  5. Serve:
    • Serve immediately with pita bread, crackers, or fresh veggies for dipping.

Notes:

  • This recipe serves 4-6 people as an appetizer.
  • For added flavor, you can mix in fresh basil or oregano to the dip before blending.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • If you prefer a chunkier texture, pulse the ingredients in the food processor instead of blending until smooth.

Yield: 6

Easy Crockpot Chicken Cacciatore

Crockpot Chicken Cacciatore

Bring a taste of Italy to your kitchen with this Crockpot Chicken Cacciatore.

This slow-cooked classic Italian dish is bursting with rich flavors from tender chicken, tomatoes, bell peppers, and garlic, all simmered together with the briny goodness of kalamata olives.

The slow cooker makes it easy to develop deep flavors with minimal effort, creating a rustic, hearty meal that’s perfect for any night of the week.

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Ingredients

  • 4 boneless, skinless chicken thighs or breasts
  • 1 onion, diced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup chicken broth
  • 1/2 cup kalamata olives, pitted and halved
  • 1/4 cup dry red wine (optional)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes (optional for heat)
  • Salt and pepper, to taste
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Prepare the Crockpot: Grease the inside of your crockpot with non-stick spray or a little olive oil.
  2. Layer the Vegetables and Chicken: Place the diced onion, sliced bell peppers, and minced garlic in the bottom of the crockpot. Lay the chicken thighs or breasts on top of the vegetables.
  3. Add the Tomatoes and Seasonings: Pour the diced tomatoes and chicken broth over the chicken and vegetables. Add the tomato paste, oregano, basil, crushed red pepper flakes (if using), salt, and pepper. Stir gently to combine.
  4. Add the Kalamata Olives: Scatter the halved kalamata olives over the top of the chicken mixture. If using, add the red wine for extra depth of flavor.
  5. Cook: Cover the crockpot and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is tender and fully cooked.
  6. Serve: Once done, serve the chicken cacciatore over pasta, polenta, or rice. Garnish with fresh parsley or basil if desired.

Notes

This recipe serves 4-6 people, making it ideal for family dinners or entertaining guests.

If you prefer bone-in chicken, feel free to use chicken thighs or drumsticks for extra flavor.

You can omit the wine if you prefer, but it adds a rich depth to the dish that complements the olives.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 183Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 92mgSodium: 333mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 19g
© Five Senses of Living
Category: Recipes

Wrapping Up Sundried Tomato and Feta Dip

This Sundried Tomato and Feta Dip with Garbanzo Garnish is a creamy, tangy appetizer that’s bursting with Mediterranean flavors.

The smooth feta and sundried tomato base pairs perfectly with the smoky, spiced garbanzo topping, creating a dip that’s as delightful to look at as it is to eat.

Perfect for parties or a snack with friends, this dip is versatile, easy to prepare, and guaranteed to impress. Give it a try and bring a touch of the Mediterranean to your table!

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