Feta, Honey and Date Spread | Midwest Living
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Feta, Honey and Date Spread

Feta, Honey and Date Spread

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  • Makes: 12 servings
  • Start to Finish 20 mins

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This spread can be made ahead and stored in the fridge up to 3 days. For a flavorful dipper, brush pita wedges with olive oil and sprinkle with salt and thyme before toasting in oven.

Ingredients

  • 1 cup crumbled feta (4 ounces)
  • 1/2 cup toasted almonds*, coarsely chopped
  • 1/2 cup pitted dates, chopped
  • 2 tablespoons fresh marjoram or 1 tablespoon fresh thyme, chopped
  • 2 tablespoons coarsely chopped and/or sliced green olives
  • 2 teaspoons finely shredded lemon peel
  • 1/4 cup honey
  • 1/4 teaspoon cayenne pepper
  • Toasted pita bread wedges

Directions

  1. In a serving bowl gently stir together feta, almonds, dates, olives, and lemon peel. In a small microwave-safe bowl combine honey and cayenne. Warm in microwave for 15 seconds. Drizzle over spread; fold gently to combine. Serve with pita bread.

Tip

  • *Tip To toast whole nuts or large pieces, spread them in a shallow pan. Bake them in a 350 degrees F oven for 5 to 10 minutes, shaking the pan once or twice. Toast coconut in the same way, but watch it closely to avoid burning it. Toast finely chopped or ground nuts or sesame seeds in a dry skillet over medium heat. Stir often so they don't burn.

Thyme-Flecked Pita Crisps

Ingredients

  • 4 pita bread rounds
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons finely chopped fresh thyme
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 350 degrees F. Cut each pita round into 8 wedges. Separate wedges. In a large bowl toss pita wedges with olive oil, thyme, and salt until evenly coated. Spread wedges on two baking sheets. Bake 8 minutes or until crisp.

Nutrition Facts

(Feta, Honey and Date Spread)

Servings Per Recipe 12, sodium (mg) 286, sugar (g) 11, Potassium (mg) 120, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, fiber (g) 2, Fat, total (g) 7, vit. C (mg) 2, chol. (mg) 8, Thiamin (mg) 0, calcium (mg) 81, pro. (g) 4, iron (mg) 1, vit. A (IU) 146, cal. (kcal) 168, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 28, Riboflavin (mg) 0, sat. fat (g) 2, Niacin (mg) 1, carb. (g) 24

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