Creamy Feta and Herb Dip for Veggies

• 8 oz feta cheese, crumbled
• 1/2 cup plain Greek yogurt
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh thyme leaves
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 1-2 tbsp water for thinning

Steps

1. 1 Combine feta, Greek yogurt, olive oil, and garlic in a food processor.
2. 2 Pulse until feta is broken down but still slightly chunky.
3. 3 Add lemon juice, parsley, dill, and thyme. Pulse until herbs are evenly distributed.
4. 4 Season with salt and pepper to taste. If the dip is too thick, add water a tablespoon at a time until desired consistency is reached.
5. 5 Transfer to a serving bowl and chill for at least 30 minutes before serving to let the flavors meld.

Equipment

• Food processor

Variations

• Add roasted red peppers for a smoky twist.
• Substitute Greek yogurt with sour cream for a richer dip.

Substitutions

• If feta is unavailable, use goat cheese for a similar tangy flavor.

Pairings

• Great with a platter of fresh vegetables.
• Perfect for a Mediterranean-themed appetizer spread.

Nutrition

Tips

• For a smoother dip, blend longer.
• Adding a splash of white wine vinegar can enhance the tanginess.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Stir before serving as it may separate.

Freezing: Does not freeze well due to the texture changes in feta and herbs.

Serving Suggestions

• Serve with fresh cut veggies like carrots, celery, and bell peppers.
• Pair with pita chips or whole grain crackers.

FAQ