The Fall is here and with the cool weather comes warm parties! Be sure to bring this delicious appetizer to the next event you attend or host. We served it at CAPERS during our artist reception for the October Art Walk and it got rave reviews from our customers!
CAPERS Baked Feta Dip
8 ounces Feta Cheese (crumbled)
6-8 ounces of pitted, mixed, marinated olives
Line the bottom of a greased small baking dish with feta.
Layer the olives on top of the feta.
Drizzle with olive oil.
Bake at 400 degrees F until warm and melted (about 20 minutes).
The recipe we served in the store was adapted from the Kathy Casey recipe below.
Makes 10 to 15 servings
1 thick (7- to 8-ounce) piece feta cheese
Lightly oil the bottom of an 8- to 9-inch ovenproof skillet, such as cast iron.
Place the cheese in the center of the pan, and then top with the Artichoke Pepper Olive Spread.
At this point, you can cover and refrigerate the skillet for up to 1 day.
When ready to bake, preheat oven to 400 degrees F.
Bake the cheese for about 20 minutes, or until soft and gooey.
Serve immediately, right out of the pan, with slices of rustic bread, crostini, pita, or pita chips.
Kathy Casey is an amazing celebrity chef from Seattle. She is frequently
featured in magazines, on TV and radio, and she is the owner of Dish D'Lish.
If you are looking for some great recipes, we recommend one of Kathy's cookbooks.
Visit the Kathy Casey website to find more of her recipes or to order a cookbook.