Greek Cheese and Tomato Spread


  • 1/2 batch Oven dried tomatoes
  • 1 Cup Crumbled blue cheese (gorgonzola is best)
  • 1 Cup Crumbled feta cheese
  • 2 Tbsp Vodka
  • 1/3 Cup Extra Virgin Olive Oil
  • 2 Tbsp Fresh Mint, chopped


  1. Puree the tomatoes, either in a blender or by hand with a potato masher or knife. Place the cheeses in a bowl and mash with a fork together. Add the tomatoes and mash to a coarse paste. Add the vodka. Add the oil and stir again. You want a chunky dip. Spread the dip on a serving platter, drizzle with more oil and sprinkle with the mint. Serve with pita chips or veggies.