Mediterranean Lemon Feta Dip and Crudites

Your new favorite dip for serving with crudités is this Mediterranean Lemon Feta Dip.  I promise that you are going to love it!

The flavors are fresh, bright, and tangy.  It’s quick to make and can be done well in advance.  It serves up beautifully with a platter of crudités or alongside pita or potato chips.

The dip comes together very easily.  It begins with feta cheese.  I have really come to enjoy using the blocks of feta cheese vs crumbled, but if you can’t find a block, crumbled is fine.  I also highly recommend Israeli feta cheese.  I have found it at Trader Joe’s and at Sprouts.  It’s not quite as salty as others, but it’s tangy, smooth and thoroughly delicious!

Place the feta along with Greek yogurt, mayonnaise, lemon zest & juice and garlic in the bowl of your food processor and blend away for 3 or 4 minutes, until it’s nice and smooth.  Add the olive oil and process until it’s smooth.

See how easy?  Dish it up in a small bowl, drizzle some olive oil over top, sprinkle crushed black pepper and dill, and ta-da!  You are ready to party!

There are many ways to serve this:

Crudités (as shown in these photos)

Mezze Platter (see my Epic Mezze Platter and substitute Mediterranean Lemon Feta Dip in place of one of the other dips)

Alongside Extraordinary Marinated Olives and Sharp Cheddar Cheese Crackers

With a bowl of pita chips or Chickpea Flatbreads

Mediterranean

Lemon Feta Dip

Makes: 1 1/2 cups

Prep Time: 15 minutes

Total Time: 15 minutes

8-ounce block of feta cheese

1/2 cup Greek yogurt

6 tbsp mayonnaise

1 tsp finely grated lemon zest

1 tbsp fresh lemon juice

1 medium clove garlic

2 tbsp extra virgin olive oil

Fresh dill for garnish

Freshly ground black pepper for garnish

Extra virgin olive oil for garnish

 

Combine feta, yogurt, mayonnaise, lemon zest, lemon juice and garlic in the bowl of a food processor or blender and process for 3-4 minutes or until nice and smooth. Add the olive oil and process until combined.

Transfer dip to a serving bowl and smooth out the top. Use a small spoon to create a swirl on the surface. Drizzle with olive oil and sprinkle fresh dill and freshly ground black pepper. Serve with crudités and/or pita chips.

Chef’s Note:

This dip can be easily made several days in advance. Refrigerate in a storage container and bring to room temperature before serving. Garnish with a drizzle of good quality olive oil, finely chopped fresh herbs and freshly ground black pepper just before serving.

Recipe by Cafe Sucre Farine

 

Ingredients

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