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Sun-dried tomato, feta and walnut spread recipe

Sun-dried tomato, feta and walnut spread recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce

This spread, a riff on pesto, is so yummy and versatile. Spread it on toasted baguette slices for an impromptu nibble; toss with pasta - simply add a bit of the pasta cooking water to thin it; add Greek yoghurt to make it into a dip; or spread in sandwiches with your favourite cold meats or roasted veg.

Greater London, England, UK

5 people made this

IngredientsServes: 4

  • 5 sun-dried tomatoes packed in oil
  • 75g feta cheese
  • 75g walnuts, toasted
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chilli flakes (optional)
  • salt and pepper to taste
  • 6 tablespoons milk, or as needed

MethodPrep:5min ›Ready in:5min

  1. Combine all of the ingredients except for the milk in a food processor or liquidiser. Start processing, then add the milk 1 tablespoon at a time till your desired consistency is reached. The mixture should be thick enough to spread on piece of bread and shouldn't be too runny. Serve straightaway or chill till needed.

To serve with pasta

Boil your favourite pasta according to the instructions on the packet. Reserve 125ml of the pasta cooking water just before draining. Drain and add pasta back to the pan over a low heat. Add the spread and half of the reserved pasta water; toss well. Add additional pasta water and/or milk or cream till your desired consistency is reached.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This is so easy and quick to make, it's become an instant favourite in our house. Classic flavours that combine beautifully and have real depth. Just remember to allow a bit more time if the walnuts are freshly toasted - they'll want to be cooled by the time they reach the food processor.-14 Sep 2015

Easy Mediterranean Dip Appetizer

Today’s recipe is actually inspired by a Mediterranean dip that Whole Foods make. It’s one of those recipes that they always have samples of in store. I make it past the cheese odds & ends and there it is, impossible to resist. Trying to resist just loading up one cracker and not turn my sample into the whole container is quite a feat.

As tempting as it may be to buy the Whole Foods version, I ended up making a copycat dip at home instead. With just a mix of simple, fresh ingredients like feta, herbs and sun-dried tomatoes. Nothing fancy, but so delicious! It’s a perfect healthy snack or an awesome appetizer dip. And what’s not to like about a recipe with one line of instructions?

Thanks so much for reading A Side of Sweet! For more Sweet in your life, you can find me on Instagram, Pinterest, Facebook, YouTube, Bloglovin‘, Snapchat (@asideofsweet), or Twitter. You can also subscribe to receive a weekly email with new posts and random musings from me.

Feta, Walnut and Sun-Dried Tomato Stuffed Chicken Breasts

Did you know that feta cheese and walnuts are a match made in heaven? Well now you do! Or maybe it’s just me. Regardless, you should try this recipe. These stuffed chicken breasts are quick to prepare and offer up a great palette of flavors with feta, walnuts and sun-dried tomatoes.


  • ½ cups Crumbled Feta Cheese
  • 3 Tablespoons Cream Cheese
  • 1 Tablespoon Lemon Juice
  • ¼ cups Walnut Pieces, Chopped
  • ¼ cups Sun Dried Tomatoes In Extra Virgin Olive Oil, Drained And Diced
  • 1 pound Boneless, Skinless Chicken Breasts
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Pepper


In a bowl, combine the feta and cream cheese with a fork, mashing together. Add the lemon juice and combine. Add the chopped walnuts and diced sun-dried tomatoes and combine.

Pound chicken breasts to ¼ inch thickness and season with salt and pepper. Place 1/4th of the feta mixture in the middle of each breast then roll up and secure with toothpicks.

Put them into a baking dish. Bake for 25-30 minutes until chicken is cooked through. Don’t forget to remove the toothpicks!

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I couldn't believe how so much flavor resulted with a simple recipe! I used this as a tapenade on a veggie sandwich which improved the normal sandwich considerably. The remainder will be used as a spread for crackers or tortilla chips. Wonderful!

Delicious! I added some fresh mint and a sprinkle of cayenne - sooo savory & yummy, I had to stop myself from eating it by the spoonfulls! Great recipe!

This is delicious! I was buying a spread that was just like this . & it wasn't cheap. I looked at the ingredients, then saw your's almost the same so I've adopted your recipe instead of buying the other one. Thanks for sharing!

I found the salty taste did not diminish with time, and it definitely isn't appetizing to look at, buuuuut everyone loved it, as did I. Once you have a taste, you just keep going back for more. It grows on you. To make it look better, I garnishd with a drizzle of olive oil, a few whole kalamatas, some of the chopped sundried tomatoes, and a sprinkle of the crumbled feta.

This recipe was delicious and so easy to make! The only thing I changed was that I used kalamata olives instead of plain black olives - and it was so wonderful! I served it with sliced baguette. I couldn't believe how much flavor was packed into each mouthful! It was a hit at the party I brought it to. I will definitely make this one again. It's a nice orangish-red color, so I served it in a a green shallow dish with a sprig of fresh thyme on top. Beautiful and delicious!

I am Greek and this spread is a party in my mouth! I made it for a friend and we ate the entire thing in one sitting. The strong flavors make this especially different and a cut above the rest.

We serve this every year on New Years Eve. What a great party dip! Remember to let it sit in the fridge for a couple of hours, and the intense saltiness of the feta will fade and the flavors will meld.

The whole party loved it! Will make again and everyone asked for the recipe. Could be my food processor, but pulse didn't work for me. The mixture was too thick.

Frugal Nutrition

Disclaimer: Straus Family Creamery provided the yogurt for this post, but all opinions are mine.

So you’ve heard me blabber about Straus before, but I’m telling you, once you get your hands on this stuff right here, you’ll completely understand.

So, happy holidays. We’re definitely in the swing of things, but it never truly feels like Christmas in San Diego. No snow, very few sweaters, and almost no scarves! I’m not sure what happened to the seasons this year, but we officially have just two seasons in San Diego: Summer, and Slightly Less Hot Summer. I wouldn’t want to sadden the folks who are legitimately experiencing winter, but I made blueberry yogurt popsicles this week. As in, I opted for something frozen, because it was 73 degrees on Monday. That’s December 8th for you.

So back to Straus!! I love their vanilla ice cream, their butter, and their yo-to-the-GURT! They have deliciously awesome plain Greek and European-style yogurts. For real, the best yogurt you’ve ever tasted. Step aside Bobby Flay, Fage ain’t got nothing on Straus. I have quite a few yogurt-involved recipes, but I decided to write about this Yogurt, Feta, and Sun-Dried Tomato Dip or Spread because I could slather it on homemade whole wheat Naan. Made using Straus yogurt as well, of course!

Let’s talk a little about Straus. They make gently pasteurized organic milk, non-homogenized, small-batch butter, and do it all without additives or stabilizers. There are definite controversies about whether organic is better or not, and GMOs, but you know what’s not controversial? The taste of this yogurt dip.

I really really love Straus’s commitment to sustainability, and the fact that their dairy cows are pastured so the resulting products are packed with natural omega-3’s from all that grass! The farm is located in Petaluma, CA, which is still technically local (since San Diego is a bit of a dairy dessert), and they even let you tour the farm and churn your own butter!

And this dip. Oh man, it’s the best dip. It’s feta cheese and sun-dried tomatoes, and yogurt, and garlic. And it’s awesome on Naan, or spread on a sandwich or panini. And if you’re into pesto, just go ahead and mix some pesto in there, or just some fresh basil. It’s also perfect as a creamy pasta sauce! We mixed it with white beans, spread it on pita chips, and ate it straight off a spoon. Okay, the spoon part was me, Zac didn’t go quite so far. You’re going to love it. Go on, make yourself a panini.

Feta Pesto Sundried Tomato Dip

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 5 Minutes
  • Total Time: 5 Minutes
  • Yield: 4 Servings 1 x
  • Category: Appetizer
  • Method: No Bake
  • Cuisine: American/ Italian


This amazing party dip starts off with a layer of pesto sauce, then a layer of sun-dried tomatoes and a generous sprinkling of feta cheese. This Mediterranean inspired dip is delicious, you won't be able to dip once!


  • 1 - 7 oz container Buttoini Pesto with Basil or (homemade basil pesto)
  • 1 - 5 oz container Feta Cheese, Crumbled
  • ¼ cup chopped Sun Dried Tomatoes
  • Pita chips for dipping


  1. In a small shallow dish layer the pesto then the sundried tomatoes and feta on top.
  2. Serve with pita chips

Keywords: feta cheese dip, pesto dip, appetizer recipe, dip recipe

Frittata with Sun-Dried Tomatoes, Spinach and Feta Cheese

It would be poetic to say I cook my family made-to-order omelets every Sunday, but that&rsquos just not true. Life gets hectic and who has time for that? Not me or anyone that I know. So instead, I opt for a frittata. This beautiful egg dish is a breeze to make and takes only a few minutes to assemble and cook. Frittatas are a great way to incorporate more vegetables into everyone&rsquos diet. Pick vegetable combinations you know your family loves or use leftover vegetables from last night&rsquos dinner, you&rsquod be surprised at how well most things work.

What exactly is a frittata? A frittata is an Italian egg dish that resembles a baked omelet or a crustless quiche. Eggs are whisked together then poured into an oven-safe skillet, usually over sautéed vegetables and meats. The skillet is placed in the oven and either baked or broiled until the eggs are set, which only takes a few minutes. Then it&rsquos ready to enjoy!

The best thing about frittatas is there are so many possible ingredient variations. Almost any vegetable can be used and fresh herbs and spices are a fantastic way to boost flavor. Most recipes call for whole eggs, but egg whites work perfectly as well. Frittatas are a nutritious option for any meal and a great alternative to other egg-based casseroles, which are often laden with cream and sodium. Frittatas are packed with nutrient-laden vegetables as well as eggs which provide an excellent source of high-quality protein.

When the weekend rolls around, try this frittata recipe with sun-dried tomatoes, spinach and feta cheese. Serve it with whole-grain toast and fresh fruit. It&rsquos a delicious, balanced meal that nourishes.

Food Safety Tip: Keep your work surface and hands clean! Dirt and bacteria can live on countertops and hands, so be sure to wash both with warm, soapy water. Remember, raw eggs may contain salmonella, a harmful bacteria that can make you sick. Wash your hands and work surfaces after handling raw eggs to keep everyone healthy and safe.

Frittata with Sun-Dried Tomatoes, Spinach and Feta Cheese

Recipe by Sara Haas, RDN, LDN


  • 6 large eggs
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 small shallot, finely chopped (about 1/4 cup)
  • 5 each or about 1/4 cup sun-dried tomatoes, chopped
  • 3 cups baby spinach
  • 1 clove garlic, peeled and chopped
  • 1/4 cup crumbled feta cheese
  1. Preheat oven to 350°F.
  2. Whisk eggs, salt and pepper together in a large mixing bowl. Set aside.
  3. Heat oil in a 10-inch ovenproof non-stick skillet set over medium heat. Add the shallot and cook until softened, about 2-3 minutes. Stir in the sun-dried tomatoes, spinach and garlic and cook until spinach is just wilted. Spread the mixture out evenly around the pan.
  4. Pour the eggs over the vegetables and cook over medium-low heat until the eggs are just set around the edges, about 4-5 minutes. Sprinkle the top with feta cheese and place the pan in the oven. Cook for an additional 10-12 minutes until eggs are set in the middle. Use a food thermometer to ensure eggs have reached 160°F.
  5. Cut into wedges and serve immediately.

Stone Soup

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About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Posts feature recipes and food trends, disease management, exercise, professional and networking tips, health policy advocacy, food photography, social media and more. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Learn more about our guest blogs!

Recipe: grilled vegetable stack with walnut crumble and sundried tomato pesto - My Food Bag

1 eggplant, sliced into 1cm rounds
1 red onion, cut into 1cm wedges
200g portobello mushrooms, halved
1 courgette, sliced on an angle into rounds
Grilled vegetable spices (2 tsp smoked paprika, 2 tsp Italian herbs, ½ tsp ground fennel)

25g chopped walnuts
25g sliced almonds
Zest of ½ lemon

Bean mash
½ brown onion, diced
1 clove garlic, minced
1 can cannellini beans, drained and rinsed
½ cup vege stock
1-2 Tbsp finely chopped basil leaves

To serve
1 pack vegan almond feta dip (store-bought, e.g. The Good Boost Co. Lemon and Garlic)
2-3 Tbsp sun-dried tomato pesto (store-bought)
2-3 Tbsp basil, leaves picked

Preheat oven to 230C.

Prep veges: Toss veges and grilled vegetable spices on a lined oven tray with ½ tsp salt and a drizzle of oil. Bake (on upper rack) for about 20 minutes, until tender. Turn oven to high grill and grill veges for 3-5 minutes, until lightly charred.

Prep crumble: Toss walnuts, almonds and lemon zest on a lined oven tray with a drizzle of oil. Season and bake (on lower rack, below veges) for 5-7 minutes, until golden.

Prep and cook bean mash: Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion for 2-3 minutes, until softened. Add garlic and cook for 1 minute, until fragrant. Add cannellini beans, stock and a pinch of salt and bring to a simmer. Simmer for about 2 minutes, until liquid has reduced and beans are soft. Lightly mash beans with a potato masher and stir through basil. Season to taste.

Serve bean mash with veges and crumble: Top with sundried tomato pesto, almond feta dip and basil.

Sun-Dried Tomato Basil Roll-Ups:

I don&rsquot know how it is for you, but roll-ups (a.k.a. pinwheels) are one of my go-to appetizers. I love them because they are easy to make and serve. You can also get creative with the filling, and everyone seems to love the flavorful bites.

These Sun-Dried Tomato Basil Roll-Ups are no exception. The basil and sun-dried tomatoes pair perfectly with the spinach, cream cheese, and parmesan cheese.

Tip: Oil-Packed Sun Dried Tomatoes

Here is a tip to remove more of that excess oil: After straining the oil off, run warm tap water over the tomatoes while still in the strainer, tossing gently with a fork. Next, press down to strain off the water, place the strained tomatoes on a paper towel-lined plate and blot well.

Sun Dried Tomato Bruschetta

We hope you enjoy these Sun Dried Tomato Bruschetta with Feta Cream as much as we do.

Watch the video: Κεκακια με φέτα και λιαστή ντομάτα-Στέλιος Παρλιάρος


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