Greek salad dip with feta cream

10 minutes

200 g feta 3 tbsp milk

10 cherry tomatoes, halved 1 cucumber, cut into slices 1/2 red onion, finely chopped 1 tbsp capers olive oil oregano

In the blender bowl, add the feta with the milk and blend lightly until it has a smooth and creamy texture.

Spread the feta cream on a serving plate.

With the back of a spoon, form small “petals” across the entire surface, pulling the cream from the outside toward the center.

In the gaps, place the cherry tomatoes and the cucumber slices.

Sprinkle with capers, fresh onion and oregano.

Drizzle with olive oil and serve.

Cold Appetizers

Cold Appetizers

No Leftovers

Cold Appetizers