Feta With Sun-Dried Tomato and Orange Dip

• 7 ounces feta cheese, drained, cut into 1/2 inch dice"or smaller"
• 13 cup olive oil
• 2 tablespoons honey
• 1 garlic clove, minced
• 1 large orange, zest of
• 5 sun-dried tomatoes packed in oil, drained and chopped finely
• 2 tablespoons capers, drained
• 1 teaspoon dill seed
• 1 teaspoon fennel seed (optional)
• 12 teaspoon black pepper

1. Dice the feta.
2. Mix all other ingredients and pour over the cheese, stirring gently to combine (the recipe didn't call for it, but I bashed up the seeds in a mortar and pestle before adding them to bring out the most flavour- mostly because I got a mortar and pestle for Christmas and wanted to bash some things in it).
3. Cover and marinate in the fridge at least overnight, and gently stir occasionally.
4. Serve at room temperature, with toasted baguette or crackers.
5. IF there are any leftovers, serve yourself directly from the fridge onto crackers.
6. This will keep, covered, for two weeks.
7. I forgot to take a picture, but it looks gorgeous.

feta cheese, olive oil, honey, garlic, orange, tomatoes, capers, dill, fennel, black pepper

Taken from www.food.com/recipe/feta-with-sun-dried-tomato-and-orange-dip-107256 (may not work)