BRUSCHETTA DIP
- 5 roma tomatoes, diced
- ½ red onion, diced
- 3 cloves garlic, minced
- ½ cup feta
- ½ teaspoon salt
- ½ teaspoon pepper
- 10 basil leaves, sliced thinly
- Stir together tomatoes, red onion, garlic, feta, salt, and pepper.
- Chill in fridge for about 3 to 4 hours to allow flavors to combine.
- Fold in basil and serve with pita chips.
Recipe by Rachel Schultz at https://rachelschultz.com/2016/06/09/bruschetta-dip/
3.5.3208