As summer heats up, it’s time to dip and dive into waterside fun with the hottest new summer snack: Canada’s first-ever, ready-to-go Whipped Feta Dips!
No need for the blender and hours in the kitchen – simply open and dip in!
Created by Tre Stelle, Canada’s favourite feta, these dips are the perfect poolside and lakeside pairing for your favourite veggies, crackers, pitas and more. They taste homemade without the hassle and are a healthier option than chips! And since they’re made by Tre Stelle, they’re guaranteed to be 100% Canadian Dairy with no artificial flavours.
Coming in two delicious flavours, a nut-free Pesto and Roasted Red Pepper you can simply savour these straight from the container in your cooler, or picnic basket, or while curled up in your cabana.
If you want to take it up a notch, you can try them in a crostini, or pinwheel sandwich too, with the recipes below created by lifestyle fitness expert Karen Michelle Moreira. Happy dipping!
Tomato Crostini with Pesto Whipped Feta
Ingredients:
- 1 package Tre Stelle Pesto Whipped Feta
- 1 baguette, sliced ½ inch, toasted
- 1-2 shallots minced
- 1 cloves garlic minced
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 1/2 tablespoons balsamic glaze (or balsamic vinegar)
- 1 pound ripe cherry tomatoes, cut in quarters
- 2 tablespoons julienned fresh basil leaves, plus extra for serving
- 1-2 tablespoons toasted pine nuts, optional
Slice your baguette diagonally and set aside. Option to toast baguette lightly in a pan or in the oven for 3-5 minutes. Combine shallots, garlic, and balsamic vinegar in a medium bowl. Next whisk in olive oil, salt and black pepper. Add in tomatoes, stir and set aside for 10 minutes. Stir in the basil and taste for seasoning. To assemble the crostini, spread each slice of bread with a generous amount of Pesto Whipped Feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and top with the pine nuts. Sprinkle with extra basil and serve.
Smoked Salmon & Roasted Red Pepper Whipped Feta Pinwheels
Ingredients:
- 2 burrito style spinach wraps (or can use any burrito size wrap)
- 4-6 ounces Tre Stelle Roasted Red Pepper Whipped Feta
- 2-3 cups spinach
- 4-6 ounces smoked salmon
Lay out both wraps and evenly spread the whipped feta onto each one, leaving about a half inch of room around the edges. Top your tortillas with spinach followed by the smoked salmon. Tightly roll up each wrap, tucking in the ends as you go. With a small serrated knife cut the edges off each wrap, and then cut each one into ½ inch rounds. Assemble as-is or stick a toothpick into each pinwheel to serve.
