Dip into the Tastiest New Summer Sensation: Tre Stelle’s Whipped Feta Dips!

Dip dip hooray! Summer is on the way and as the designated season of dips, you’ll want to try the tastiest new summer sensation, whipped feta dips!

The whipped feta viral trend has taken the country by storm, and now Tre Stelle is helping you ditch the manual labour and dip into summer fun with Canada’s first-of-a-kind ready to go Whipped Feta Dips. They taste homemade without the hassle!

Coming in two delicious flavours, nut-free flavours, Pesto and Roasted Red Pepper, these dips are ideal for on-the-go summer occasions like picnics, camping and pool parties. 

Perfect for spreading on bagels and dipping with veggies, they’re made by Tre Stelle which means they’re made with 100% Canadian Dairy, high-quality ingredients and no artificial flavours. 

They’re so versatile that healthy lifestyle and fitness expert Karen Michelle Moreira loves to use them in her simple and delicious summer recipes that will help you dip out on long hours in the kitchen!


Tomato Crostini with Pesto Whipped Feta

Ingredients:

  • 1 package Tre Stelle Pesto Whipped Feta

  • 1 baguette, sliced ½ inch, toasted

  • 1-2 shallots minced

  • 1 cloves garlic minced

  • 1/4 cup olive oil

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 1/2 tablespoons balsamic glaze (or balsamic vinegar)

  • 1 pound ripe cherry tomatoes, cut in quarters

  • 2 tablespoons julienned fresh basil leaves, plus extra for serving

  • 1-2 tablespoons toasted pine nuts, optional

Slice your baguette diagonally and set aside. Option to toast baguette lightly in a pan or 350F oven for 3-5 minutes. About an hour before serving, combine shallots, garlic, and balsamic vinegar in a medium bowl. Set aside for 5 minutes. Next whisk in olive oil, salt and black pepper. Add in tomatoes, stir gently and set aside for 10 minutes. Stir in the basil and taste for seasoning. To assemble the crostini, spread each slice of bread with a generous amount of Pesto Whipped Feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and top with the pine nuts. Sprinkle with extra basil and serve.

Smoked Salmon & Roasted Red Pepper Whipped Feta Pinwheels

Ingredients:

  • 2 burrito style spinach wraps (or can use any burrito size wrap)

  • 4-6 ounces Tre Stelle Roasted Red Pepper Whipped Feta

  • 2-3 cups spinach

  • 4-6 ounces smoked salmon

Lay out both wraps and evenly spread the whipped feta onto each one, leaving about a half inch of room around the edges. Spread the feta out to the edge on one side, as you’ll use this side to “seal” the pinwheel. Evenly distribute the spinach between your two tortillas, followed by the smoked salmon.Tightly roll up each wrap, tucking in the ends as you go. It’s important to roll these as tightly as possible so that the pinwheels stay together when cut. With a small serrated knife cut the edges off of each wrap, and then cut each one into ½ inch rounds. You should get about 14-16 pinwheels, 7-8 per wrap. Feel free to assemble as-is or stick a toothpick into each pinwheel to serve.

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