super easy no-cook appetizer that has always been a hit. This is that ONE recipe that I always get asked for the most. And it’s ridiculously, embarrassingly easy. Crowd Favorite, Dips For A Crowd, Cheese Dips, Feta Olives Oil Tomatoes Dips, Feta Dips, Easy Recipes, Clovers Lane, Dips Recipes, Green Onions
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Spicy Baked Cauliflower. Surprisingly it is something you could eat like chips or popcorn.... It turned out really good with zucchini spaghetti! I didn't follow the recipe exact, I used Hot harissa evoo to coat, then tossed with paprika, Cavenders, minced garlic and S on 450 degrees for 35 minutes. I will use whole cloves of garlic next time and roast those too. 9/10/12
Easy Feta Dip-- about 1/3 cup olive oil 3 Roma tomatoes, seeded and diced 4-5 green onions, sliced thinly 8 ounces feta cheese, crumbled (see Note) 2-3 teaspoons Cavender's Greek seasoning fresh baguette, sliced thinly
Taco Dip (many more yummy dips at this site!) 1/2 lb ground beef 1 can refried beans (I use fat-free) 1 packet taco seasoning 8 oz sour cream 2 cups shredded cheddar cheese Preheat oven to 350. In a skillet, brown the ground beef over medium heat, drain. Mix beans, cooked ground beef and taco seasoning. Spread bean mixture in the bottom of a 9x13-inch baking dish. Spread the sour cream on top of the beans and then top with cheese. Bake at 350 for 25-30 minutes - until cheese is bubbly. Serve with Fritos.
Feta Cheese Ball (2 (8 ounce) packages cream cheese, softened 4 ounces feta cheese, crumbled 2 tablespoons olive oil 2 green onions, finely chopped 2 cloves garlic, minced 2 1/2 teaspoons dried oregano freshly cracked black pepper to taste)
Easy Feta Dip about 1/3 cup olive oil 3 Roma tomatoes, seeded and diced 4-5 green onions, sliced thinly 8 ounces feta cheese, crumbled (see Note) 2-3 teaspoons Cavender's Greek seasoning fresh baguette, sliced thinly See a Red Sangria Recipe
Greek Mac and Cheese Studded with spinach, topped with feta cheese, and infused with a hint of cinnamon, this savory casserole is based on a recipe from New York City chef Michael Psilakis. Read more about macaroni and cheese in our May 2010 issue