Sun-Dried Tomato and Feta Spread
Try this Sun-Dried Tomato and Feta Spread recipe, or contribute your own.
Try this Sun-Dried Tomato and Feta Spread recipe, or contribute your own.
- Carbohydrate 1.32400486952678 g
- Cholesterol 25.231075559 mg
- Fat 6.03277851568 g
- Fiber 0.00762500010142135 g
- Protein 4.03571098249841 g
- Saturated Fat 4.237119722526 g
- Serving Size 1 1 Serving (39g)
- Sodium 3804.61974587712 mg
- Sugar 1.31637986942536 g
- Trans Fat 0.31751465872 g
- Calories 75 calories
Step-by-step
- In a medium bowl, mash together the Feta, yogurt, lemon juice and 2 tablespoons of the oil from the tomatoes until mostly smooth.
- Mix in the sun-dried tomatoes and season with ½ teaspoon salt and ¼ teaspoon pepper.
- Serve with the crackers of your choice.
From Brine to Bowl
Traditional Greek tirokafteri relies on roasted peppers and fiery chilies for heat, whereas this variation swaps capsicums for intensely concentrated sun-dried tomatoes. Mediterranean pantries long utilized sun-drying techniques to preserve summer tomatoes, yielding an ingredient packed with umami. Draining the tomatoes thoroughly prevents the excess preservation oil from breaking the emulsion of the dairy base.Textural Mastery
Blending requires mechanical friction to break down crumbly sheep's milk cheese into a cohesive spread. Using a sturdy rubber spatula to mash the ingredients against the sides of a medium mixing bowl achieves a rustic, chunky texture without resorting to a food processor. Incorporating two tablespoons of the tomato packing oil during this mashing phase adds distinct fruity depth and helps smooth out the low-fat Greek yogurt.Scaling and Storage
Multiplying this formulation for gatherings requires maintaining the ratio of one part feta to two parts yogurt by volume. Storing leftovers in an airtight glass container within the refrigerator preserves freshness for up to four days. Allowing the chilled mixture to sit at room temperature for twenty minutes before serving revives the fat aromas.
