Using pre crumbled cheese is my choice however many feel that the block is less dry and prefer to crumble it themselves.
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- 1/3 c
- olive oil, more or less
- roma tomatoes, seeded and diced
- 1 bunch
- green onions, thinly sliced
- 8 oz
- feta cheese, crumbled
- cavendar's greek seasoning, to taste
- baguette, sliced
2top oil with diced tomatoes, green onions, and feta
4Serve with sliced baguette for dipping. We usually use the baguette to pinch up some of the dip rather than spooning it onto our bread.