FETA TOMATO DIP
2 tbsp. + 2 tsp olive oil
2 tbsp. + 2 tsp Smart Balance cooking oil
1/3 cup spinach chopped fine
2 cloves garlic chopped fine
2 green onions, sliced thinly
4 Roma tomatoes, seeded and diced
8 ounce feta cheese, crumbled.
1 1/2 teaspoons of Mt Mediterranean Greek Herb Blend
Balsamic vinegar for drizzling (optional)
Mix the two oil types together and pour over a 9" X 9" platter until you have a very thin layer on the bottom (if you like a lot of oil, you can add any remaining amount at the end just by lightly going around the edge of the finished dip. It'll sink down). I personally don't like an overload of oil.
Add the spinach, tomatoes, green onion, and garlic on top of oil, in no particular order. Finish with feta cheese topping and seasoning. Refrigerate for one hour. Just before serving drizzle a little balsamic vinegar over it (optional).
Serve with hard or soft baguettes.