Feisty Feta and Shrimp Dip

 Feisty Feta and Shrimp Dip

Although Greg and I both enjoy cooking we love a good restaurant. Searching the internet for good reviews is one of the first things we do when we visit a new city.  We have our local favorites, and we even plan vacations around the restaurants we like the most.

I am thrilled when we I can duplicate some of our favorite restaurant dishes at home!  A few of my favorites are Hot Crab Dip, that we enjoyed several years ago at a restaurant with Greg’s brother. Pot Roast Stuffed Baked Potatoes are one of my favorites from a restaurant just down the road from our house.  I had Heirloom Tomato Salad with Lemon Vinaigrette at one of our favorite places in Savannah on my birthday a few years ago.  All of these recipes can be found on www.notjustsundaydinner.com.

Feisty Feta Dip with Shrimp is a new one to add to the list. We had this tasty appetizer at one of our favorite restaurants in Augusta, Georgia. It is super easy to make.   Crab meat can be used instead of shrimp, or you can leave out the seafood completely.  Serve warm with pita chips or warm pita bread.

 

Feisty Feta and Shrimp Dip
 
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Ingredients
  • 6-oz. crumbled Feta cheese
  • ⅓ c. chopped jarred roasted red peppers
  • ¼ c. chopped jarred artichoke hearts
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 1 to 2 tsp. hot sauce
  • pinch cayenne pepper
  • Freshly ground black pepper, to taste
  • 2 to 3 tbsp. extra virgin olive oil
  • 1 to ½ c. cooked shrimp, cut into large bite-size pieces
  • Warm pita bread or pita chips, for serving
Instructions
  1. In the bowl of a food processor, combine the feta cheese, chopped peppers, artichoke hearts, onions, garlic, hot sauce, cayenne pepper, and black pepper. Pulse until ingredients are well combined, but still slightly chunky. While pulsing add 2 to 3 tbsp. olive oil until the dip reaches desired consistency.
  2. Stir in cooked shrimp and spoon into a microwave safe dish. Microwave on high for 1 to 2 minutes or until warmed through. Serve with pita bread or pita chips.

 

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Goat Cheese Pimento Cheese

 

goat-cheese-pimento-cheese

With football season in full swing, everyone needs a good pimento cheese recipe for tailgating and those many gatherings where the theme is friends, food, and football.  This pimento cheese has two of my favorite things combined, pimento cheese and goat cheese! The recipe is from Wolf Mountain Vineyards’ in Dahlonega, Georgia. I changed the original recipe around a little bit to suit my taste. To find the original recipe, please visit georgiamagazine.org, click on June 2015 under recent issues. 

To save time I bought roasted red peppers in a jar at the store. Taste before adding additional salt. The cheese and the olives are quite salty themselves. Serve your pimento cheese as a dip with fresh vegetables, crackers, a sliced and toasted baguette, or as a sandwich spread.

AAA Amye Signature for blog

Goat Cheese Pimento Cheese
 
Author:
 
Ingredients
  • 8-oz. pkg. cream cheese, softened
  • 1 c. goat cheese
  • 1 c. mayonnaise
  • 1 lb. shredded yellow cheddar
  • 6-oz. shredded white cheddar
  • 1 red bell pepper, roasted, peeled, and chopped
  • ⅓ c. green olives, chopped
  • 1 tsp. paprika
  • Freshly ground black pepper and salt, to taste
Instructions
  1. In the bowl of an electric mixer, beat cream cheese until smooth. Scrape down the sides of the bowl, add the goat cheese and mayonnaise and beat. Add shredded cheeses, bell pepper, green olives, paprika, and salt and pepper to taste and mix well until blended. Chill until ready to serve.

 

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