Feta, Honey & Date Spread

This spread can be made, covered, and refrigerated up to 3 days before serving. For a flavorful dipper with the spread, cut pita bread in wedges, brush with olive oil, sprinkle with salt and thyme, then crisp in the oven.

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12 users rated this recipe an average rating of 4.0
Makes:
12 servings
Start to Finish:
20 mins
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Feta, Honey & Date Spread

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
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.

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 & Date Spread)
    Per serving:
  • 168 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 8 mg chol.,
  • 286 mg sodium,
  • 24 g carb.,
  • 2 g fiber,
  • 11 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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