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2.5M views · 140K reactions | pov: i’m hosting a party and changed your life with this dip… if there’s a sole reason i could never be entirely vegan, then it’s feta. it’s simply feta. this dip is actually insane haha. between the flavors and textures… just wow. inspired by an appetizer i had at a restaurant recently, i took mine to the next level with some homemade hot honey (shout out to my sister for making!) and toasted, seasoned pita bread. you need this for your next party or gathering! guaranteed crowd pleaser. hot honey whipped feta dip to a bowl, add the following: - 1 cup crumbled feta - 1/2 cup cottage cheese - 2 tbsp olive oil - 1 tbsp hot honey (my sister made this herself, but you can use storebought)

 blend everything using an immersion blender until it’s thick, rich, and creamy. transfer to an oven safe dish, top with a drizzle of olive oil, and broil at 500F for 5 min or until the cheese starts bubbling and turns light brown. remove from the oven and top with chopped roasted pistachios, more hot honey, and fresh herbs (i used thyme and sage). serve with the toasted pita bread! to prepare the toasted za’atar pita, just cut up your pita bread into triangles and toss with olive oil and za’atar seasoning. bake at 350F for 10 min or until browned and fragrant. homemade hot honey: add 1/2 cup honey and 1 tbsp chili flakes to a stovetop pot over medium heat. cook until the honey begins to bubble, then remove from heat. stir in 1 tbsp apple cider vinegar and let infuse for 5 minutes. store in a glass jar and enjoy! #healthyfood #healthy #foodie #foodblogger #hothoneydip #glutenfree #healthyinspo #glutenfree #feta #cheese #cooking #vegandinner #dinner #mealinspo #reels #kitchenhack #cookinghack #buddhabowl #hothoney #crunchsalad #fetadip #greekfood #pita #dinnerparty | angie

329K views · 12K reactions | SAVE this recipe for the next time you are hosting!! 2 Tbsp olive oil 1 bag of mini sweet peppers 2 shallots sliced thin 1/2 cup pit less olives (reg or spicy) sliced thin 1/4 cup fresh parsley chopped or torn 1/2 tsp salt 1 large baguette 8 slice provolone 1/3 cup mayo 1 tsp Calabrian chili pepper 2 tbsp of balsamic reduction/glaze -Preheat oven to 450F -Place peppers onto a large baking sheet and drizzle with 1 Tbsp olive oil -Roast for 15 minutes are until they begin to char. -Once out of the oven, reduce the heat to 400F -Remove the stems and seeds (optional). For this dish, I decided to remove the seeds because I thought it would look more appealing without them, but when I eat these whole, I leave the seeds in. -To medium sized bowl add roasted peppers, shallots, olives, remaining olive oil, salt and parsley. Gently mix together. -To a small bowl add mayo and chili pepper. -Cut the baguette in 1/2 lengthwise. Place both halves on a baking sheet. 
Top first with mayo mixture and then provolone. Bake at 400F for 5-10 minutes. -Top with pepper mix and drizzle balsamic glaze just before serving. | Ereka Vetrini