Yields 6 Servings
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
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:
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
Found by: Brianna Lawless, MS, RDN