This Feta Sun-Dried Tomato Spread is a flavorful and easy appetizer worthy of any party or charcuterie board. Give it a try if you love sun-dried tomatoes, feta, and fresh Mediterranean-inspired flavors!
Combine all ingredients, except for the feta, in a small food processor. Pulse for a few seconds until the sun-dried tomatoes are either crumbled or form a paste (it really depends on how dry or oily your sun-dried tomatoes were). You might have to stop and scrape down the sides several times.
Add the feta cheese and process for a few seconds until everything comes together, or continue to process until smoother - your choice! Serve with sliced veggies, crackers, or with pita chips (see notes for recipe).
If using dried sun-dried tomatoes instead of tomatoes packed in oil, soak them in warm water for 5 minutes, drain the water, then use the tomatoes for this recipe
If you want a creamier dip instead of a spread, drizzle in more olive oil or water (a tablespoon at a time). The water will make it less creamy but will cut down on calories
To make toasted pita chips, brush pita bread with olive oil, and season with sea salt, garlic powder, and dried herbs (such as basil, parsley, oregano, or a mixture). Slice into wedges or smaller chips and toast in a toaster oven or bake at 400F for 4-8 minutes, or until the pitas are toasted. Allow to cool, then enjoy. (I also use serve these pita chips with my Hummus with Feta and Olives)