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Step by Step Instructions
  • Step 1: Prepare the dip. Place the sun-dried tomatoes, the cheese, the walnuts, the garlic, the oregano, the elixir, the pepper and the olive oil in the food processor and blend until the ingredients become a thick pulp. Place the dip in the refrigerator for half an hour until all the ingredients are beautifully combined.
  • Step 2: Prepare the platter. Take a large platter and arrange the vegetables per type leaving a gap in the middle. Empty the dip in a small serving bowl, put it in the centre of the platter and serve.
Ingredient List
  • 2 carrots (cut into sticks)
  • 2 zucchinis (cut into sticks)
  • 2 peppers (cut into sticks)
  • 1 small broccoli (cut into small florets)
  • 200g sun dried tomatoes
  • 60g kashkavali cheese
  • 60g walnuts
  • 1 clove of garlic
  • 1tbsp oregano
  • 1tbsp elixir
  • 80g extra virgin olive oil
  • 1/2tsp hot cayenne pepper

Fresh vegetables with sun-dried tomato dip

  • Preparation
    time
    20'
  • Extra
    time
    30'
  • 4
Fresh summer vegetables with spicy sun-dried tomato dip, is an excellent accompaniment for beer.
Product Qty
Extra virgin olive oil «Fresh» "Gaea" 500ml
€12.65
Elixir from Ioannina «Amelie» "Vaimakis Family" 250ml
€15.90
4 Peppers in test tube from Attica "Kollectiva" 25g
€1.95
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