Whipped Feta Dip

Prep 5 min

Cook 10 min

Ready in 15 min

This smooth, creamy dip has two ways to top it: A savory and salty red pepper tapenade, or fresh and zesty cucumber-lemon topping.

Ingredients

½ cup (125 mL) roasted red peppers, drained
¼ cup (60 mL) Kalamata olives, pitted
¼ cup (60 mL) artichoke hearts, drained
1 tbsp (15 mL) olive oil

¼ cup (60 mL) loosely packed fresh parsley
½ seedless cucumber, cut into 1" (2.5‑cm) chunks
1 lemon, zested
½ tbsp (7 mL) olive oil

6 oz. (175 g) feta cheese, crumbled
½ cup (125 mL) plain yogurt (Greek or regular) or sour cream

Directions

Choose which topping to make in the Electric Twist & Chop:
- • For the Red Pepper Topping, add the red peppers, olives, and artichokes to the bowl. Press START and pour the oil into the hole; blend until mostly smooth. Remove from the bowl.
- • For the Cucumber-Lemon Topping, add the parsley, cucumber, and lemon zest to the bowl. Pour the oil into the hole, then PULSE until roughly chopped. Remove from the bowl.
For the Whipped Feta, add the ingredients to the to the bowl of the Electric Twist & Chop. Press START and blend until mostly smooth, stopping to scrape the sides of the bowl as needed.
Spread the feta onto a serving plate and add your topping. Serve with pita chips, raw vegetables, or crackers.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Red Pepper Topping and Whipped Feta: Calories 110, Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Sodium 540 mg, Carbohydrate 3 g, Fiber 0 g, Sugars 1 g (includes 0 g added sugar), Protein 7 g Cucumber-Lemon Topping and Whipped Feta: Calories 90, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 2 g, Fiber 0 g, Sugars 1 g (includes 0 g added sugar), Protein 7 g