Yields 6 Servings
Ingredients:
½ lemon
2 cups crumbled feta, from a block in water (8 ounces )
½ cup plain low-fat Greek yogurt
2 tablespoons extra virgin olive oil, plus optional more for garnish
Crushed Red pepper flakes, for garnish
Fresh dill, for garnish
Use fresh vegetables or Joseph's pita bread for dipping
Directions:
Zest the lemon and reserve the zest.
In the bowl of a food processor, combine the lemon juice with the feta, yogurt, and 2 tablespoons olive oil.
Process until smooth and airy. You may need to pause and scrape down the sides once or twice.
Serve at room temperature or chilled; it will keep in the fridge for up to 1 week. To serve, garnish with another drizzle of olive oil, a sprinkle of red pepper flakes, lemon zest and fresh dill.
Meal Plan Check Boxes:
1 Protein
1 Dairy
Nutritional Facts: 1 /4 cup, Calories: 155, Carbohydrates: 2.5 g, Protein: 7.5 g, Fat: 13 g, Saturated Fat: 6 g, Cholesterol: 36 mg, Sodium: 437 mg, Fiber: 0.5 g, Sugar: 0.5 g
Adapted From:https://www.skinnytaste.com/whipped-feta-dip/#recipe
www.pinterest.com/novaphysicianwellness
Found by: Brianna Lawless, MS, RDN
