Lemon Feta Dip
This lemon feta dip is easy to make with just four ingredients. Delicious with veggies, crackers, fritters and pita bread.
Servings: 8 servings
Calories: 55kcal
Ingredients
- ½ cup yogurt
- 60 grams feta
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest ½ a lemon
- 1 Tablespoon Olive oil
- ½ cup yogurt
- salt and pepper to taste
Instructions
- Place the first measure of yogurt, feta, lemon juice and zest in a blender of food processor, and blitz until smooth.
- Stir the feta yogurt mixture through the second measure of yogurt to give a thick dip consistency.
- Taste your dip and season with salt and pepper as needed.
Notes
- Greek yogurt has a lovely thick texture, however, when you blend it, it becomes very runny and thin. Blending only half the yogurt and stirring through the remainder ensures the final dip is silky and thick.
- Depending on your love of feta you can absolutely increase the amount of cheese in this recipe for a stronger feta flavour.
- Fresh Vegetables that go well with this dip include: Carrots (raw or roasted), Cucumbers, Grilled Eggplant or Mushrooms, Cheery tomatoes
- More than a dip: Try this recipe drizzled over a salad (it's great with my chickpea avocado salad) or as a condiment in your next sandwich, burger or wrap.
- Store your feta dip in a clean airtight container or jar for up to five days in the refrigerator.
- Yogurt: I like to use Greek-style strained yogurt as these have a thicker consistency and a high protein content:
- Feta: This recipe will work with your favourite feta; Danish, Greek or Bulgarian.
- Olive oil: I like to use a mild olive oil, the oil adds a richness and silky texture to the dip.
Nutrition
Serving: 1serve | Calories: 55kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 100mg | Potassium: 54mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 0.1mg