Recipe Details
Ingredients
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8ounceschopped feta cheese
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¾cupGreek yogurt
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1clovegarlic, minced
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½teaspoonlemon zest
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freshly ground black pepper to taste
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3tablespoonsolive oil, divided
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1tablespoonminced oil-packed dried tomatoes
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1tablespoonpine nuts
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1tablespoonminced fresh parsley
Cooking Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Combine feta cheese, Greek yogurt, garlic, lemon zest, and black pepper in a food processor.
Dotdash Meredith Food Studios
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Pulse several times to combine. With motor running, slowly drizzle in 2 tablespoons olive oil until dip is smooth and creamy, approximately 1 minute, scraping down the sides of the bowl as needed.
Dotdash Meredith Food Studios
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Transfer mixture to a bowl or onto a plate and top with sun-dried tomatoes, pine nuts, and parsley. Drizzle with remaining olive oil and serve.
Dotdash Meredith Food Studios
Cook’s Note:
The feta dip keeps up to 5 days in refrigerator, but mixture will thicken the longer it is refrigerated.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories122 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 5g |
24% |
| Cholesterol 24mg |
8% |
| Sodium 265mg |
12% |
| Total Carbohydrate 2g |
1% |
| Dietary Fiber 0g |
0% |
| Protein 4g |
9% |
| Potassium 34mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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