Contact Jacque Brown at email@example.com.
Jacque and Craig Brown volunteered for a second year in a row as coordinators for meeting hospitality. That means they find monthly volunteers to bring the meeting’s snacks, and help set up and clean up at the meetings. Thanks to all who help them!
At last Wednesday’s meeting they also provide the table snacks and treated attendees to a delicious surprise of hummus, garlic feta dip, olive tapenade and toasted pita to complement the evening’s Introduction to Greek Wines presentation by Darrell Corti.
Some members have inquired and below are the recipes for the dip, tapenade and pita. The hummus was store-bought.
Thanks to Jacque and Craig for kicking up the meeting’s nibbles. And thanking in advance those members who signed up to help with this year’s meeting hospitality. If you missed the sign-up sheet and would like to participate, please email Jacque.
Garlic Feta Dip
Combine 1 cup crumbled feta cheese, 1/2 cup sour cream, 1/2 cup plain yogurt and 2 cloves peeled garlic into the bowl of a food processor and pulse briefly until smooth. Season with salt and freshly grated ground pepper to taste (start with 1/4 teaspoon of each) before serving.
Grate 2 cloves peeled garlic and combine in a food processor bowl with 3 cups pitted Kalamata or green olives, 1 Tablespoon extra-virgin olive oil, and 1 Tablespoon Balsamic vinegar. Process until smooth; paste will be slightly granular.
Toasted Pita Chips
Preheat oven to 375º F. Cut pita bread into quarters and then cut each quarter in half for a total of 8 triangles. Place in a single layer on a baking sheet and sprinkle with olive oil, salt and pepper. Bake until crisp, turning once, about 5 minutes on each side.