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Creamy Feta Dip
Makes 2 1/4 cups (560 mL)
Fireside nibbles—one simply can’t get enough of them. This eye-catching dip is so easy to prepare: just whip it up in a blender and serve with your choice of veggies or bread crisps for scooping. It’s equally delicious spread on crostini and topped with bruschetta.
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Ingredients
- 1 1/4 cups (310 mL) 2% cottage cheese
- 3/4 cup (180 mL) coarsely crumbled feta cheese
- 1/2 cup (125 mL) plain yogurt
- 1 small garlic clove, peeled, smashed, and minced
- 1 tsp (5 mL) lemon zest
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) freshly squeezed lemon juice
- 1 1/2 Tbsp (22 mL) liquid honey
- Generous pinch of crushed red pepper flakes
- Toppings: extra-virgin olive oil, chopped fresh mint or parsley, toasted chopped pistachios, or pomegranate seeds (optional)
Nutrition
Per serving:
- calories 27
- protein 2 g
-
fat
2 g
- sat. fat 1 g
-
total carbohydrates
1 g
- sugars 1 g
- fibre 0 g
- sodium 69 mg
Directions
01
In high-speed blender, combine all ingredients except honey, crushed red pepper flakes, and toppings. Whirl until dip is creamy and smooth, scraping down sides of bowl as you go. Using spatula, spread out in shallow bowl, creating swirls.
02
Drizzle with honey and scatter with crushed red pepper flakes followed by toppings of choice. Serve with crusty bread, crisp vegetables, or pita chips for dipping.
