Greek Salad Dip

I randomly came across a recipe for a whipped feta dip that sounded tasty. I played around with the idea, incorporating the ingredients I like best in a Greek salad. The recipe below is how I made it, but it's super easy to tweak to include your favorite ingredients. 

Greek Salad Dip

  • 1 c. feta
  • 3/4 c. Greek yogurt
  • 4 oz. Neufchatel cheese
  • 2 T. olive oil, plus extra for drizzling
  • 1 T. lemon juice 
  • 1 tsp. lemon zest
  • 1 tsp. minced onion
  • 1/4 tsp. salt
  • dash of red pepper flakes
  • cucumber, peeled and sliced
  • cherry tomatoes, cut in half

Combine the feta, Greek yogurt, Neufchatel cheese, and 2 T. of olive oil in a bowl. Use a mixer to blend them until whipped and fluffy. Stir in the lemon juice, lemon zest, onion, salt, and red pepper flakes. Refrigerate for at least 2 hours. 

Top the dip with cucumber slices, cherry tomatoes, and other ingredients you may wish to add (kalamata olives, bell peppers, etc). Drizzle olive oil on top. Serve with pita chips. 

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