Whipped Feta Dip (Edit recipe)

Summer snacking for me is best when there are crunchy vegetables served with a luscious dip to scoop up. This Whipped Feta Dip fits the bill. It's one of the easiest way to get a snack together are requires just a few ingredients. My humble little garden box produced some beautiful carrots and radishes, and they paired perfectly with this creamy dip that’s garnished with fresh herbs, toasted nuts and just a pinch of heat from red pepper flakes. You can make this your own by mixing and matching the garnishes. Try chopped pistachios, any fresh herb or extra lemon zest for an added punch of citrus.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	217
Fat:	16 g
Carbohydrates:	5 g
Protein:	12 g
Cholesterol:	24 g
Sodium:	466 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 6

Ingredients

8 oz Feta Cheese
0.75 cup Plain Greek Yogurt
1 whole Lemon, zested
0.25 cup Extra Virgin Olive Oil, divided
2 Tbsp Pine Nuts, toasted
1 pinch Red Pepper Flakes
2 Tbsp Mint Leaves, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To the bowl of a food processor, add 8 ounces feta cheese, ¾ cup Greek yogurt and zest of 1 lemon. Secure lid and run on low while drizzling in 2 tablespoons olive oil.
Stop to scrape down sides, as needed. Continue to blend for about 1 to 2 minutes, until mixture is mostly smooth and fluffy. Use the back of a spoon to swirl onto a plate or platter.
Drizzle on 2 tablespoons olive oil. Sprinkle with 2 tablespoons pine nuts, pinch of red pepper flakes and 2 tablespoons chopped mint.
Serve with fresh-cut vegetables, crackers, pita or toasted baguette.

Notes

Use a block of feta cheese, not previously crumbled. It retains more moisture and whips up to be creamier than the drier, saltier pre-crumbled option.