Appetizers
Herbed Feta Dip
Makes about 2 cups
Herbed Feta Dip
Makes about 2 cups
A lovely accompaniment to a crudité platter, or as a spread on a sandwich paired with crunchy cucumber slices.
Nutritional information per serving (2 tablespoons): Calories 59 (72% from fat)
carb. 1g
pro. 3g
fat 5g
sat. fat 2g chol. 13mg
sod. 163mg
calc. 85mg
fiber 0g
carb. 1g
pro. 3g
fat 5g
sat. fat 2g chol. 13mg
sod. 163mg
calc. 85mg
fiber 0g
Ingredients
- 2 tablespoons fresh parsley leaves
- 2 tablespoons fresh dill
- 1 garlic clove, peeled
- 1½ inch piece lemon peel
- 8 ounces feta cheese, broken into 1-inch pieces
- ⅔ cup plain Greek yogurt (any fat percentage)
- pinch freshly ground black pepper
- pinch crushed red pepper flakes
- 2 tablespoons extra-virgin olive oil
Preparation
- Put the parsley and dill in the work bowl. Pulse on Chop until finely chopped. Scrape down the sides of the bowl and then add the garlic and lemon peel. Process continuously on Chop until finely chopped.
- Add the feta, yogurt, black pepper, and pepper flakes. Pulse on Chop to first break up and roughly chop, then add the oil and process on Chop until smooth. Serve immediately, or store in an airtight container in the refrigerator for up to 5 days.
- Bring to room temperaturebefore serving.
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