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Recipe of the Week 7/24: Whipped Feta Dip

Yields 6 Servings 


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 


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: 

Found by: Brianna Lawless, MS, RDN

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