Greek Feta Dip with Baguettes

My sister Bonnie is one of the best hostesses around.  Not only does she make delicious food that people love, she is also better at setting a pretty table and arranging everything to look its best than anyone I know.  When she told me about this Feta dip, and raved about how quickly it had been devoured, I knew I had to try it.

I made it when I last hosted book club, and it was a hit!  I had people calling me the next day for the recipe.

The best part is that this has got to be one of the easiest recipes on this blog.  There is no actual cooking involved.  It's all knife and spoon work, people.  In fact, you can make it by looking at these pictures--you don't even (gasp!) need the recipe card.

Step 1: drizzle olive oil in large platter

{Dice your tomatoes & chop your green onions}

Step 2: scatter diced tomatoes over olive oil

Step 3: add green onions

Step 4: crumble Feta over top of tomatoes & onions

Greek seasoning is what MAKES this.  You can find it with the
spices in almost any grocery store.  I have never had it before this
recipe, but it's delish!  Plus "an ancient Greek formula" sounds
soooooooo official . . . 

Step 5: Sprinkle generously with Greek seasoning

Step 6: gently combine all ingredients in platter

Serve and enjoy!

I made TWO platters of this stuff at book club and they were all gone before the night's end.  I loved it so much I made it again three days later so my husband could enjoy some.  Thanks for the great party food, Bon!

Book club party food.  We read the book The Egg and I by
Betty MacDonald--one of my all-time favorites.

Bacon & Green Bean Heart-Attack Roll-ups

Any recipe from my fabulous sister-in-law, Heather, is always a favorite.  Check out her other contributions.

Bonnie knows how to lay a spread

Once a year is the only time you should ever have these . . . but it just wouldn't be Thanksgiving without them. I am always thankful for bacon.

This is how it looks before you refrigerate it--
not very appetizing, I'm afraid.

This is me placing the roll-ups on a platter on
Thanksgiving Day 2011 at my beautiful sister
Bonnie's house (my favorite Thanksgiving
destination), two months after my baby Calvin
was born.  Be VERY careful when removing
your dish from the oven--see all that grease
and butter in the bottom of the pan?

Calvin, two months old

My sister Ali made my mom's delicious rolls, which recipe I will
be highlighting in November . . . 

Holy decadence, Batman!  There are never leftovers.

Basil & Feta Bruschetta

This is definitely one of my all-time favorite appetizers, from one of my all-time favorite people.  I raved about this bruschetta so much that Debbie made it just for me after I had my fourth baby.  Book club blessings, I tell you.

Toast your bread slices for about 6 min @ 350,
then spread with mixed cream cheese & feta

Saute the tomatoes (I used Romas), basil, & garlic for about 5 min

Spoon warm tomato mixture on each slice, then top each
with a small amount of torn, fresh mozzarella

Oh, my.  Yes, please.

Everything Debbie makes is divine.  She loves to cook and she is so good at it.  But really, can anything be betta than bruschetta?

Shrimp and Cheese Dip in Bread Bowl

Yum, yum, yummers!  The perfect party food!

Bacon-Wrapped Dates

My friend Tricia served these at book club, and everyone there was instantly hooked. Easy and yummy: the perfect party food.

Asian Lettuce Wraps

I got this recipe from an old issue of Cook's Country (the best cooking magazine that exists, as far as I'm concerned). It is a favorite to serve for company--because lettuce wraps always look impressive, and are good as an appetizer if you're serving other Asian dishes.

I usually use green onions in place of scallions, because I always have them on hand. You can serve it with Bibb or Romaine lettuce, which are both easier to wrap, but it's crispier with iceberg. If I have a plum jam or jelly on hand, I'll add a tablespoon to the dipping sauce.