Greek Whipped Feta Dip

Bonjour!

I love to cook and entertain at home and enjoy trying out new recipes (and making them up too!). L’Husband has a Greek family and grew up in the restaurant business surrounded by yiayias who cooked and baked, so we eat a lot of Mediterranean food like Greek green beans chez nous. (I always say I married him for the food, le wink.)

The Mediterranean diet centers whole grains, whole fat dairy, lean white meats, fruits and vegetables, and the odd tipple of red wine. The lifestyle prioritizes healthy eating, rest and relaxation, communion with friends and family, and a balanced approach to daily tasks. To quote poet-philosopher Ina Garten, what’s not to like? I can practically feel the salty breeze from the Aegean Sea brush my cheeks right now as I write.

One of my favorite Greek side dishes is a dip made with tart feta cheese and creamy Greek yogurt. Not only does this dip complement grilled meat, veggies, and/or pita bread, it is also friendly for those of us with IBS and who try to follow the FODMAP diet. Read on to discover the delight of the Greek whipped feta dip.

Ingredients

• 1/2 c. Greek yogurt
• 8 oz. feta cheese (in block or crumble form)
• Juice of 1/2 lemon (and some zest if you’re feeling sassy)
• Freshly ground black pepper to taste
• 1 t. dried oregano

Recipe

• Place yogurt into food processor and pulse. Add feta cheese (crumble first if you’re using a block) and pulse until almost smooth.
• Add lemon juice (and zest!), black pepper, and oregano. Pulse until just combined.
• Chill one to two hours, or overnight.
• Serve with crackers, pita chips or pita bread, pretzels, vegetables, etc.

I like my dip with a little texture, but you can make it as smooth or chunky as you like. Opa!

How can you incorporate Mediterranean elements into your diet, lifestyle, and routine?

Merci for reading and please subscribe and share!

À votre santé,

Katie