Tuscan Feta Dip

Herby, garlicky, irresistibly scoopable. A thin pool of The Olive Leaf Tuscan Herb Olive Oil gets showered with juicy tomatoes, scallions, and salty feta—finished with an optional drizzle of Traditional Balsamic. Serve warm with baguette or pita and watch it disappear.

Ingredients

• ⅓ cup The Olive Leaf Tuscan Herb Olive Oil
• 5 oz feta cheese, crumbled
• 3–4 green onions, diced
• 2 Roma tomatoes, seeded & diced
• Optional: 1–2 tsp The Olive Leaf Traditional Balsamic
• Warm sliced baguette or pita chips, for serving

Directions

1. Base. On a large platter, pour the Tuscan Herb Olive Oil into a thin, even layer (add more for a larger platter).
2. Top. Scatter tomatoes, green onions, and feta evenly over the oil.
3. Combine. Gently fold together with a spoon to create a rustic dip/spread. Taste; add black pepper if you like (feta + seasoned oil usually mean no extra salt).
4. Finish. Drizzle with Traditional Balsamic, if using. Serve at once with warm baguette or pita.

Easy Upgrades

• Briny boost: Add chopped Kalamata olives or capers.
• Zippy heat: Sprinkle crushed red pepper or a little minced garlic.
• Flavor swaps: Try Basil, Garlic, or Lemon Olive Oil; drizzle Fig or Neapolitan Herb Balsamic for a sweet-savory twist.
• Make-ahead: Dice veg up to 6 hours ahead; assemble right before serving for best texture.
• Gluten-free dippers: Cucumber rounds, endive leaves, or GF crackers.

Wine Pairing

Crisp Pinot Grigio or Sauvignon Blanc.