We find recipes when we aren’t even looking! My second home is Beaufort NC and I love to enjoy Taylor’s Creek and Beaufort waterfront! I really do enjoy Sunday funday! One of my favorite restaurants is Moonrakers, where one can really enjoy soaking up the sun and gentle breezes with a delicious cocktail in hand. The sky deck offers a marvelous view of the islands and one can pass the day away watching boat passerbys. Early on in the history of the restaurant, they began offering warm feta dip and it quickly became one of my favorite dishes. I was eager to recreate the Mediterranean spread. I did just that and it has become a crowd pleaser at our events. A crusty piece of delicious ciabatta with whipped feta dip is topped with roasted red or green grapes, local honey, and microgreens. It is quickly gobbled up by our guests. Yes we had never roasted grapes either. We were missing out. We also like to add flavored honey to spice it up – like blackberry honey or hot honey or honey from my favorite Asheville Bee Charmer honey store that supplies our chai and blackberry honey. Whipped feta dip is delicious served with any type of bread as well as cucumber slices to scoop and enjoy!
- 6 garlic, minced
- 1 lbs feta, crumbled
- 5 oz cream cheese, softened
- 6 oz greek yogurt
- salt & pepper to taste
- honey & oregano to garnish
- Preheat the oven for 400 degrees. Put grapes on a pan with olive oil and season with salt and pepper. Roast grapes for about 15-20 minutes or until they begin to burst. Set aside.
- Sauté garlic over medium low heat in a pan with olive oil until it starts to fragrant and the garlic is just starting to take on color. Remove from heat.
- Combine feta, cream cheese, greek yogurt and roasted garlic in a mixing bowl and combine. Place feta dip in an oven safe bowl and heat for 10 minutes or until warm.
- Garnish with roasted grapes, honey and oregano and serve with ciabatta bread!
Article Provided By: Allison Thomas