Ingredients
- 16 oz Feta Cheese
- 1 cup Greek Yogurt
- 4 tbsp Honey
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), drained
- 1 cup Cento Imported Greek Seasoned Pitted Olives, drained
- 1 cup Cento Pitted Green Olives, drained
- ½ cup Cento Pignoli Nuts, toasted
- 1 Lemon, sliced
Directions
In a food processor, combine Greek yogurt, honey, and feta cheese broken into chunks. Process these ingredients together until you achieve a smooth and creamy dip. This blended dip will perfectly complement the other components. Now, for the presentation, place the creamy feta mixture at the center of a large serving platter or board. On top of the feta, arrange marinated artichoke hearts, mixed Greek olives, and green olives, distributing them evenly for an enticing presentation. Sprinkle toasted pine nuts over the feta and the ingredients directly on the board for a delightful crunch. Complete the board by garnishing it with lemon slices for that zesty touch. Serves 6.
