Last ‘summer’ we spent our summer holidays in Crete. Our summer was planned for the last two weeks of October, so unfortunately it wasn’t really summer anymore but we really enjoyed the island. It’s a beautiful island, we did some amazing hikes and really enjoyed the atmosphere and culture; and honestly I have to admit mostly the culinary culture 🙂

When we left, people told us that we shouldn’t focus too much on the food because it wouldn’t be too exciting and that the Greek specialties are mainly focused on meat. Honestly, I do not really agree with that statement. Yes, at the harbors and very touristic area’s the menu’s look all the same but I think it might also have to do with the tourists, who often want whatever they already know. Because trying out something new is scary. Actually I think they had very nice and surprising fish and vegetable dishes; with tzatziki and filled wine leaves as the most common ones.

We had a couple of great meals and I definitely got some nice ideas to try out myself as you already saw last week with the beef stew.

I’m also a big fan of feta cheese, there is so much you can do with it! And lately I discovered that it’s delicious as a dip! I already tried some new versions before our trip and worked those out a little bit more when we got back. The cheese gives a bit of extra bite to the dip, that you can best serve with some French bread or nachos.

I’m posting three different dips with feta below; one with avocado, one with sweet peppers and one with fresh herbs.

5 minutes
Easy
0-5 euro pp

Feta-avocado dip:

Bruschettas
  • 1 slice of feta (150 gr)
  • 1 avocado
  • 2 table spoons of Greek yogurt
  • 1 clove of garlic
  • juice of ¼ of a lemon
  • dried chili pepper

The easiest way is to just put everything in a mixer or food processor and mix it: you are done! However, I like the different structures of the feta (crumbly) and the avocado (soft and smooth) therefore I always start with mashing the feta with a fork, so that it stays crumbly. Then I mix the avocado with the mixer to create a smooth sauce. Add it to the feta, together with the yogurt, the garlic, some dried chili pepper and the lemon juice. Stir everything and your mix is ready.

Feta-peppadew dip:

Bruschettas
  • 1 slice of feta (150 gr)
  • ¼ jar peppadew peppers (sweet peppers)
  • 2 table spoons of Greek yogurt
  • some olive oil

For this dip I would emphasize to mix everything in a food processor or blender, as it’s nicer when it’s a smooth and creamy dip. Just throw everything together in the food processor and let it run until it’s nice and smooth without any crumbles.

Fresh herbes and feta-dip:

Bruschettas
  • 1 slice of feta (150 gr)
  • 4 table spoons of Greek yogurt
  • 1 clove of garlic
  • fresh parsley
  • fresh basil
  • fresh chives
  • fresh mint
  • olive oil
  • pepper

Mash the feta with a fork and add the yogurt, mix it well until you’ll have a nice and smooth dip with some small crumbles. Add the chopped herbs, the squeezed garlic and some pepper. Stir everything and add some olive oil. Stir it for one more time and garnish it with a bit of olive oil and some mint leaves.