Herbed Feta Dip

A lovely accompaniment to a crudité platter, or as a spread on a sandwich paired with crunchy cucumber slices.


Makes about 2 cups


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

Nutritional information

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


1. 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.
2. 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 temperature
before serving.