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Spicy Tomato-Feta Dip with Grilled Pita Bread

Karen, of, shared this wonderful recipe with us.  A long-time wine club member, she recommends the 2010 RGB White Blend as its pairing companion. If you’re a foodie who loves to cook and enjoy a good story at the same time, you’ll love Karen’s blog/recipe library.  Thank you Karen!


  • 1 can diced tomatoes (14.5 ounces)
  • 1/4 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1/4 cup chopped basil, loosely packed
  • 2 teaspoons paprika
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1 tablespoon fresh lemon juice
  • 1/4 cup olive oil
  • 2 cups feta cheese

pita bread

olive oil

salt and pepper

Put first 9 ingredients into a food processor and run until completely pureed. Add feta cheese and pulse until the mixture is incorporated and no large chunks remain. Taste mixture for seasonings and adjust as needed. Refrigerate until ready to serve.

Brush both sides of pita bread lightly with olive oil. Sprinkle one side with salt and pepper. Grill pita bread over high heat until toasted and slightly crispy. Cut each into 8 pieces. (Pita chips can be used as a substitute.)

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