FETA YOGURT DIP
Provided by Geoffrey Zakarian
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine feta and yogurt in a large bowl and whisk until well blended. Add lemon zest and juice, olive oil, 1 1/2 teaspoons dill and 1 1/2 teaspoons mint. Season to taste with salt and pepper. Mix until well blended. If not serving immediately, cover and chill until ready to serve.
- Transfer to a serving bowl and garnish with the remaining herbs, a drizzle of olive oil and a sprinkling of sesame seeds. Serve with watermelon spears.
CREAMY WHITE BEAN YOGURT SAUCE
Provided by Melissa d'Arabian : Food Network
Time 35m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing.
WHITE BEAN, YOGURT, AND FETA DIP
Serve with Toasted Pita Chips and your favorite olives.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a food processor, puree beans, feta, yogurt, and lemon juice until smooth. Transfer to a bowl; stir in dill. Season with salt and pepper. Serve immediately, or store, covered, in refrigerator up to 1 week.
WHITE BEAN DIP WITH PITA CHIPS
Provided by Giada De Laurentiis
Categories appetizer
Time 27m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
- Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
- Serve the pita toasts warm or at room temperature alongside the bean puree.
BEAN, FETA & HERB DIP
Dill, chive or mint (or a combination of all three!) really work in this creamy cannellini dip - a healthy snack
Provided by Good Food team
Categories Snack, Treat
Time 10m
Number Of Ingredients 5
Steps:
- Drain and rinse beans. Tip into a food processor with feta, lemon juice and garlic, and whizz until smooth. Add dill, mint or chives, and season with pepper.
Nutrition Facts : Calories 182 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 2.1 milligram of sodium
HERBY FETA AND YOGURT DIP WITH SUMAC
This tangy and creamy dip is the perfect appetizer for a warm summer evening outside, and it makes a nice condiment for grilled meats and veggies, too. Fresh green herbs brighten up the salty feta, and sumac gives it another layer of flavor and a gorgeous pop of color. Choose a feta in brine over vacuum-packed, if you've got the option. Feta varies a lot in salt content, so you won't see a measured amount of salt here; just taste the dip and add a bit if you think it needs it.
Provided by Yossy Arefi
Categories snack, dips and spreads, appetizer
Time 5m
Yield 6 servings (about 1 1/4 cups)
Number Of Ingredients 10
Steps:
- Add the yogurt, feta and lemon juice to the bowl of a food processor. Purée the mixture until smooth, about 2 minutes. Add the parsley, mint, scallions and sumac, and pulse a few times just to combine.
- Transfer the dip to a bowl, cover and refrigerate for at least 1 hour before serving.
- Just before serving, give the dip a good stir and add salt to taste, if necessary. Top the dip with a drizzle of olive oil and sprinkle with additional parsley, mint, scallions and sumac. Serve with pita chips or crudités. Store leftovers, covered, in the fridge for up to 3 days.
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