Feta Yogurt Dip
This creamy herbed dip is perfect for a party. It can be halved or doubled, it’s a cinch to whip up and it tastes even better when made ahead to allow flavours to develop. For added drama, drizzle with extra-virgin olive oil just before serving.
2 ½ cups crumbled feta cheese (400g)
1 cup Balkan-Style Plain Yogurt (250ml)
2 Tablespoon extra-virgin olive oil
2 Tablespoon lemon juice
1 Teaspoon dried mint
1 small clove garlic, minced
In food processor, puree together feta cheese, yogurt, oil, lemon juice, mint and garlic until smooth. Transfer to serving bowl. Cover and refrigerate for 1 hour. (Make ahead: Refrigerate for up to 3 days)
Makes about 3 ¼ cups (800 ml)
Nutritional Information per 1 TBSP (15ml): Calories: 30, Protein: 1g, Fat: 2g, Carbs: 1g, Fiber: 0g, Sodium: 89mg.
Lisa Goddard is a Certified Pilates Instructor with special training in Pre and Post-Natal Pilates. She co-owns Balanced Motion Pilates and Yoga Studio in New Liskeard, ON