The Frugal Foodie: It's Greek to Me: Roasted Red Pepper and Artichoke Spread

I think I must have some Greek ancestry somewhere in my bloodline. I’m crazy for Greek food. Kalamata olives, garlic, feta, artichokes… I can’t seem to get enough. Unfortunately where I live, certain Greek flavors aren’t exactly frugal. A jar of Kalamata olives can run nearly $5. Feta costs about 2-3 times of mozzarella. However, their flavors are definitely too distinctive to substitute. I’d rather use less of the expensive ingredients and go heavier on the others than to replace them with their cheaper counterparts. And when you’re looking to impress, these flavors get the job done.

I used to gauge the success of a new recipe by how many compliments I received. However, a more reliable indicator is how many people ask for the recipe. When I brought this recipe to an outdoor party last week, I had several compliments. But I also had at least three people ask for the recipe. Now that’s a hit in my book.



Roasted Red Pepper & Artichoke Spread

1 block cream cheese, softened
4 oz. feta cheese crumbles
1 can artichoke hearts, chopped
1/3 c. Kalamata olives, chopped
1 jar roasted red peppers, chopped
1 clove garlic, minced
1/3 c. fresh basil, chopped

Combine all ingredients in glass pie plate or serving dish. Chill for 1-2 hours before serving. Serve over garlic bread, pita chips. Or, spread in tortillas, roll and cut into pinwheels. You can also serve this as a hot spread.