This Greek cheese fondue-dip is super easy to make and can be a fun appetizer for the holiday season.
I love cheese. When the question about what to take to a deserted island comes along I always say cheese, a baguette and coffee with real cream.
I firmly believe that cheese can go with any food. That belief probably came from my Greek upbringing. Cheese, especially feta is always on the table. Other kinds of cheese are present too, slices of Cretan gruyere or kasseri cheese have a frequent place on the dinner or lunch table. When Greeks go to a taverna one of the staples they order is feta cheese. A thick slice of feta is served among other appetizers, usually with a sprinkle of oregano and a tbsp of extra virgin olive oil.
Another one of my beliefs is that melted cheese is a gift from God, like potatoes or bread. I can literally survive with having a grilled cheese sandwich every day for every meal forever.
As you can imagine this Greek cheese fondue-dip is right up there with my chosen foods for my deserted island. It is easy to make and can be an excellent appetizer for your guests.
- 1/3 cup greek yogurt.
- 1/3 cup cream cheese
- 2 cups greek gruyere cheese grated You can use other types of gruyere as well.
- 1 cup greek kaseri cheese grated You can use gouda or cheddar if kaseri is not available.
- pinch kosher salt
- 1 tsp nutmeg grated
- 1 tbsp dry oregano
- red chili pepper flakes
- fresh ground pepper
For the roasted tomatoes
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- 1-2 sprigs fresh rosemary
- 1-2 sprigs fresh thyme
- 1-2 sprigs fresh sage
- fresh ground pepper
- kosher salt
Roast the tomatoes
- In a small baking pan add the cherry tomatoes, 1 tbsp olive, the fresh herbs sprigs , salt and fresh ground pepper to taste. Mix gently and bake in a 350 F for about 25 min.
Make the dip
- In a medium bowl add the grated cheese, the cream cheese and the yogurt. Add pinch of salt, red chili pepper flakes and fresh ground pepper (to taste). Mix well.
- Put mixture in an oven safe small baking dish. Add the roasted tomatoes on top. Mix very gently, just enough for the tomatoes to sink in the cheese mixture a little.
- Bake in 350 F for 10 minute or until all cheese is melted.
- Serve with pita bread, roasted shishito peppers, mini lemon roasted potatoes or anything you like to dip in delicious melted cheese. Enjoy!